Please give me some recommendations for finding a best pellet grill. Currently, I use a gas grill quite a bit, but I'm looking for a medium-sized pellet grill (preferably under 40" wide so it can be used on the deck). I am waiting for recommendations from you guys.

Ok, so I thought I did enough homework to justify buying the FEPG over a Traeger Crapco roadshow Chinesium special. Well I am at about 10 cooks in. the FEPG is a good grill above 300 degrees. I can't get it to go low and slow, e.g 170-180. Tried the factory set 10-50, and changed that to 10-30. Got 6o degree overshoots on 170 degress turned some $15/lb wild salmon into Jerky. Low and slow is important to me..... Any suggestions are appreciated. The other problem I have is bridging, Running...

This might be a dumb question, but I'm wondering the best way to swap pellets on the PG 500. I just got mine about a month ago & the pellet drain door isn't really located in the best place. What have other PG 500 owners done to funnel their pellets intoa bucket?

Mine looks awful...any suggestions on the best way to clean it? Thanks!

I finally acquired a couple of racks of dino bones that I need to vacuume pack. The issue is that I’m the only one in the family that will eat them. So the question obviously is how many bones should I put in each package. I’m thinking one bone per package might be best but I wonder if I left several together if they might cook better. Then I could separate them and reheat at a later date. What do you think?

After many years of briskets, butts and salmon -- after which I wasn't always super-diligent in my cleanup routine -- my SM025 became so "seasoned" that nobody wanted to look at it, much less eat anything out of it, and it sat unused in the back of the garage for two years. The boss eventually said I had to use it or lose it, so, back against the wall, in a fit of desperation, I gathered several cans of oven cleaner, a jumbo pack of paper towels, a plastic scraper, a garden hose, a 3M scour...

I've owned a Cookshack Smokette Elite SM025 Electric Smoker for about 9 years now and have had multiple issues with its Digital Controller head. I have already replaced the original controller twice over the years and eventually have the same issues recur over time...intermittent controls, inability to set temps, partial screen outages, etc. The smoker has been dissassembled, all wiring checked (including signal continuity) which then eventually results in replacement the controller. The...

It's 3 years old and has been used 1-2 times a month. Everything works flawlessly. The SS looks good too. Inside has the normal smoker look but has been cleaned. Thoughts on what I should ask?

Hi team, I have looked online for a replacement probe for my “new to me” SM066 with no luck. Anyone have any ideas about a Amazon “replacement” or if a standard, legacy Probe will work on the SM066. Thanks you all. William

Has anyone done jerky in their FEPG1000/500? I want to start doing jerky but have many/many questions…. Can you hold the temps to 160 to 180 in the PG? How many pounds of beef can you do in a PG? Do you do wet or dry? Did you use a seasoning kit or a recipe and if so which one? Any thoughts as to where I should go next? TNX mm

I spent a day watching videos on the PG 1000 while waiting for it to arrive. The grill arrived yesterday late and today was the first time I had a chance to unwrap it. The first thing I noticed was that there were no holes drilled for the side shelf. The videos show that the holes were drilled and the screws had to be removed before the shelf could be installed. I opened the lid and discovered that one side of the hinge wasn't working. This is a pin that slips into a bushing. The pin is not...

ISO a SM260 Or larger.

Hello! Condensation got into the hopper causing the pellets to breakdown and clog it up. I think I've cleaned out everything, but the auger starts to turn then stops. I read the trouble shooting guide that the shear pin may need to be replaced if it's not turning but it turns slightly then stops. So I'm guessing that's not it Could it be the motor? The draft fan? I have no idea what I'm going but we need to use it in 6 weeks for a fundraiser so any suggestions are appreciated. Please and...

Short short notice but here we go. Getting ready to do boneless skinless breast in the smo66. I have them dry brining right now. My plan is 225 until 160 or so before pulling them. Low and slow at 225, or hot and fast--say 350 until temp is reached. Which will produce the juiciest breast?