Amateur Home BBQ-er

JoeHamilton

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Location
Westminster, MD
Hello all, new here but I'm 2 years into owning a Lexington Pellet Smoker. In-laws got it for me because I always talked about wanting to smoke meats, but only had experience with propane grills.

Been trial and erroring my way into briskets, pulled pork, pulled chicken, smoked fish, smoked mac and cheese, and ribs. Have even gotten more used to taking apart the hopper to clean the auger now (part of me wants to laugh, part of me wants to cry about this).

Came on here to ask about some issues with burn back/pellet cleaning. Also interested in tips and tricks for cold weather cooking (some of the times I've tried doing briskets at 20 degrees outside, that cook takes nearly 22 hours lol)
 
Hello all, new here but I'm 2 years into owning a Lexington Pellet Smoker. In-laws got it for me because I always talked about wanting to smoke meats, but only had experience with propane grills.

Been trial and erroring my way into briskets, pulled pork, pulled chicken, smoked fish, smoked mac and cheese, and ribs. Have even gotten more used to taking apart the hopper to clean the auger now (part of me wants to laugh, part of me wants to cry about this).

Came on here to ask about some issues with burn back/pellet cleaning. Also interested in tips and tricks for cold weather cooking (some of the times I've tried doing briskets at 20 degrees outside, that cook takes nearly 22 hours lol)
Welcome to the PB forum. You are in good company. You wl find some really good stuff on here, try that search function or post your questions and experiences!
 
not sure of your unit but I have a PB 4 never had issues in the cold but my thoughts on the burn back is always clean the pot before every use there have been threads on here about that issue and ask away on the questions
 
Hello all, new here but I'm 2 years into owning a Lexington Pellet Smoker. In-laws got it for me because I always talked about wanting to smoke meats, but only had experience with propane grills.

Been trial and erroring my way into briskets, pulled pork, pulled chicken, smoked fish, smoked mac and cheese, and ribs. Have even gotten more used to taking apart the hopper to clean the auger now (part of me wants to laugh, part of me wants to cry about this).

Came on here to ask about some issues with burn back/pellet cleaning. Also interested in tips and tricks for cold weather cooking (some of the times I've tried doing briskets at 20 degrees outside, that cook takes nearly 22 hours lol)
Welcome from Texas to the group
I sift my pellets through a colander and store them in a air tight container
I clean my 820 after each use including the temperature sensor
Cleaning the temperature sensor stop’s temperature swings
As far as the cold weather you can build yourself a wind block and I use a welders blanket from HarborFreight
Hopefully this helps you 🇺🇸🇺🇸
 

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