Just like anything else, pellet grills have a learning curve. When a new pellet grill owner starts out, they tend to make mistakes. Here are 12 common mistakes beginner pellet grill owners make and how to avoid them.
Whether you are a new pellet grill owner or are in the market for one, this video will help ensure your success.
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Was going to troll but happy Easter
TIP – inside you're grease bucket, use old jars of product like spaghetti sauce instead of tin foil. works great…seal it…throw it out.
Great video, thanks for sharing and taking the time to educate us newbie’s!
Nice. I learned some stuff. I’m going to clean my grill more often. 👍
It’s not true that “all manufacturers” say to start the grill with the lid open. Recteq says to start the grill with the lid down. They say it in all their literature and on their web page as well
Why is this ok ?
I like stumbling on videos like these because even though I've been smoking for many years (my Traeger is an old BBQ125 with the front hopper) I still look to see if there's something I can find that I didn't already know.
These are all great recommendations and it seems like keeping the temp sensor clean isn't harped on enough. I religiously clean mine with #0000 steel wool and it works very well until it fails from just poor manufacturing (my original lasted 14 years, and no replacement I've used whether OEM or aftermarket has lasted more than a year and a half). I've gotten to where I have a spare on hand and ready because they fail so suddenly and quickly.
I myself am a fan of Pit Boss brand pellets. Hardly any dust at all, especially compared to Traeger brand and easily available where I'm at. I pour the 20lb bags into 5-gal buckets with covers and a "rechargeable" desiccant pack inside on top of the pellets. I also plan, come tax time, to upgrade the controller and individual parts to the Pellet Pro line from Smoke Daddy along with an auger motor brace and replacing (not really an upgrade; they're just due) the heat diffuser and drip pan. Going to feel like an entirely new smoker by the time I'm done 😂
The temp swings are the main thing I see people complain about in reviews when I looked into some 😂
The top rack is definitely not going to be cooler. The heat in the chamber is highest at the top.
Also, the Yoder behind you should not have the lid open when starting up… per the 2022 manual.
Great video
Not to tell a man his buisness…
But have you heard of the elixer known as… a Cuba Libre?
Rum and coke… elevated, with a twist… litterally.
You seem like a fella that appreciates "going the extra mile"
Apleton estate 8 year… a bottle of mexican coke, and some fresh squeezed lime juice.
Take a college frat party staple… make it for a sophisticated adult 😂
Not having the lid up when starting sounds like a mistake for any BBQ, not just pellet grills.
#6. Traeger is pretty clear that I’m supposed to start up my 575 with the lid *closed*. I reread the manual when I first heard about flame-ups: It says closed.
I have an electric smoker and when i use pellets i always wondered if i could re use them after I’m done cooking. They are still hard but just black
Lots of good information, I just picked up a used Pit Boss Rancher XL and I'm hooked!
I add a DIY smoke maker to my pallet grill for higher heat settings.
I started cooking on a pellet grill I guess about 6-7 months ago, some of your tips I definitely did not know. The one about cleaning the temperature probe was really number one for me.
I just used my pellet smoker for the first time as i have been using a side smoker. I hated the pellet smoker..absolutely no smoke flavor, and the temperature swung like 40 degrees back and forth. Im selling it and using my side smoker and real wood. Theres nothing like real wood and fire.
Ive had my Yoder 640 for a few years and tonight it stopped cooking on me for the second time. I was smoking jerky at 180. I cleaned everything and let the temp come up for an hour before placing my meat trays on the grill for true smoking. Checked on things 90 minutes in and saw that it was at 90 degrees and a pellet tray overfilled with zero heat. I am finishing the jerky in my home oven. Not happy to pay over $3k for what a GMG or Traeger can give me for $500. Yoders have thick steel but the electronics seem to be as cheap as any other much less expensive pellet pooper out there.
Being 2 years out, would you still use the ACF on the exterior? Has that approach worked well or would you change your approach to protecting your Yoder? Thanks!
I love this thing! The taste of meat is awesome!
Oddly.. I have a well documented Traeger 780 Pro and I never heard about starting the priming cycle with the lid open. Can you provide more references on that?
What is PID?
So what do I do if I have a vertical smoker as far as lid open when doing initial burn on start up?
I have the thermo pro that is wireless and good for 1000' and love it
Many good points in here, but some of these steps I'm guessing must be brand specific. I own the Traeger Timberline series and had an incredible struggle for the first year and a half trying to reach the temperature. It was typically off by about 40 degrees and typically could not get to 225 degrees. After speaking with a Traeger support agent and ruling out the possibility of poor pellet quality or storage he asked if I start the smoker with the lid open. This is what I had always done as per Youtube experts. I didn't think it was even slightly possible that starting my smoker with the lid open could possibly impede temperature control. But the agent assured me this is a common issue and the it should be started with the lid closed. I was extremely skeptical, but figured I would try before sending the smoker back. To my surprise it fixed the problem entirely and have never had an issue since and the temp does not swing more than 8 degrees.
Hi Jake.. so glad I found your videos.. we are on the less than 15 hour countdown until our first smoker, a pellet smoker, gets delivered and assembled. 😀
I knew that I wanted one, based on experiences at friend's barbecues, etc.. but wasn't sure how to do any of it correctly. You provide no nonsense tips and tricks that a beginner like me can really use! Thanks so much!
lol, you can tell the rum is starting to take hold by the end of the video
Thank you sir
DO NOT BUY ONE OF THESE GRILLS!!! I spent over 1000 dollars on it, and it has been the biggest waste of money.
Everything comes out looking raw and has the texture of rubber,…
Do not be fooled by these videos.
Excellent video. Kitchen ovens vary up and down a lot too. 30 degrees either way is not unusual. Most people aren't aware of this because most people don't stick a remote ambient probe in their kitchen oven to monitor. I was quite surprised how much the oven went up and down over a 1.5 hour period cooking a roast. Still came out just fine and as expected. That's why it's so important to cook by temperature and not always time. Though once you get a good feel for your grill you can start to expect average times given the size and cut of the meat you are working with. With modern pellet grills, temp control is pretty good and up there with LPG grills. Don't chase ambient or grill surface temp. Obviously you set the ball park temp, but really the only one you need to chase is the meat temperature. After a while you'll know it takes x number of minutes or hours for x type of meat or cuts. First big mistake I made with an LPG chip rack smoker was chasing that temp over a 6 hour smoke. Drove me nuts at first as I was constantly fiddling with burner control, vent, wood etc to try and maintain an exact stable ambient temperature. Then I realized after a couple sessions that I just set the temp control to 225, refill wood as needed and wait for the meat probes to send a notification when it was within 5 degrees of required internal temp. That made the process so so much more enjoyable and less stressful. Just came across your channel and it's all great stuff, keep up the good work.
Excellent video thanks very much!!!
The first mistake is buying a pellet grill. They are for lazy ass people who don't know how to use an offset
El Dorado 12, no mix!
New to this – thank you for the video!
The one thing I hate about my Pit Boss is cleaning the fire pot. ugh
Idk about anyone else but if you are getting the smoke flavor in your meats I'd say to get a new brand of a pit. I have a pit boss and it doesn't matter what temps I cook at I have plenty of smoke flavor in my meats. I mostly cook between 250 and 350 degrees depending on what I'm making.
Jake makes me crazy. No flash, just honest knowledge. Saving up for a Yoder, mind was set prior to discovering him. His tips and views are appreciated. I will admit the monotone can drive you to open a bottle rum. How about a video on how to incorporate rum into your cooks