Hello from central Alabama

[Heart of Dixie]

Quick intro, I have been cooking on a stick burner for many years, mainly ribs, briskets and pork butts. After 2 episodes of Covid I was diagnosed with Adult Onset Asthma and an allergy to oak. All types of smoke are an irritant in my particular case. Sitting next to an offset for 10 to 12 hours keeping a good hot fire is probably not the best thing for me to do to do now. I purchased a Pit Boss Savannah last week to reduce my exposure to smoke and continue enjoying the hobby I enjoy so much. I got it burned in and threw on 3 racks of Costco St Louis ribs using mesquite pellets. It was nice not have to feed firewood every 20 to 30 minutes and actually sit in the house during the cook. Ribs came out good with 1 rack a little over cooked. This weekend I plan to map out the temps on the grates to find the hot spots.
I look forward to learning from everyone and hopefully come up to speed soon and try a full packer brisket.
Cheers!

 

[primeone]

Welcome to the forum @Heart of Dixie Sorry to hear about asthma, but glad you found something to keep you smoking. Let us know what you find out about the hot spots

 

[Sparky]

Welcome to the group. I have a KC Combo and the hot spot is over the fire cup.

 

[Cowboy1955]

Welcome from Texas to the group. !!

 

[Steve In Pa]

Quick intro, I have been cooking on a stick burner for many years, mainly ribs, briskets and pork butts. After 2 episodes of Covid I was diagnosed with Adult Onset Asthma and an allergy to oak. All types of smoke are an irritant in my particular case. Sitting next to an offset for 10 to 12 hours keeping a good hot fire is probably not the best thing for me to do to do now. I purchased a Pit Boss Savannah last week to reduce my exposure to smoke and continue enjoying the hobby I enjoy so much. I got it burned in and threw on 3 racks of Costco St Louis ribs using mesquite pellets. It was nice not have to feed firewood every 20 to 30 minutes and actually sit in the house during the cook. Ribs came out good with 1 rack a little over cooked. This weekend I plan to map out the temps on the grates to find the hot spots.
I look forward to learning from everyone and hopefully come up to speed soon and try a full packer brisket.
Cheers!

Sorry about the health thing but good for you to find a way. You nailed some of the pros and cons of the two methods. My son had a stick burner, he loves it. To him, he finds the journey as entertaining as the destination. Same here, on my pellet grill, different journey, and it’s fine by me.

 

[Mike From R.I.]

Welcome

 

[Redoctapus]

Quick intro, I have been cooking on a stick burner for many years, mainly ribs, briskets and pork butts. After 2 episodes of Covid I was diagnosed with Adult Onset Asthma and an allergy to oak. All types of smoke are an irritant in my particular case. Sitting next to an offset for 10 to 12 hours keeping a good hot fire is probably not the best thing for me to do to do now. I purchased a Pit Boss Savannah last week to reduce my exposure to smoke and continue enjoying the hobby I enjoy so much. I got it burned in and threw on 3 racks of Costco St Louis ribs using mesquite pellets. It was nice not have to feed firewood every 20 to 30 minutes and actually sit in the house during the cook. Ribs came out good with 1 rack a little over cooked. This weekend I plan to map out the temps on the grates to find the hot spots.
I look forward to learning from everyone and hopefully come up to speed soon and try a full packer brisket.
Cheers!

Welcome aboard Smoker!
I just picked up a pb700 and it has a hotspot in the middle where the flames livk the slotted section. I am making a diffuser to prevent this. My GMG, Masterbuilt and PB5 comp have diffusers. Just need to remove it to flame broil.

 

[ANT0407]

Welcome from NH

 

[MKinHB]

hello, and welcome

 

[Heart of Dixie]

Welcome to the forum @Heart of Dixie Sorry to hear about asthma, but glad you found something to keep you smoking. Let us know what you find out about the hot spots

Thank you. The only thing the good Doctor requested was that I wear a good N95 mask around the smoke which is doable.

 

[Heart of Dixie]

Welcome to the group. I have a KC Combo and the hot spot is over the fire cup.

Thank you for the input, pretty much sounds like my stick burner where the hot spot is next to the firebox.

 

[Heart of Dixie]

Welcome from Texas to the group. !!

Thank you Cowboy!

 

[Heart of Dixie]

Sorry about the health thing but good for you to find a way. You nailed some of the pros and cons of the two methods. My son had a stick burner, he loves it. To him, he finds the journey as entertaining as the destination. Same here, on my pellet grill, different journey, and it’s fine by me.

Thanks Steve. I was checking out a Karubeque and the inventor of the unit said I might look into pellet grills. I did some research and it looked like a good place to start. The flexibility of the pellet pit plus the time saved from nursing a fire all day struck a chord with me. Like your son, I enjoy the research and the journey.

 

[Heart of Dixie]

Welcome

Thanks Mike.

 

[Heart of Dixie]

Welcome aboard Smoker!
I just picked up a pb700 and it has a hotspot in the middle where the flames livk the slotted section. I am making a diffuser to prevent this. My GMG, Masterbuilt and PB5 comp have diffusers. Just need to remove it to flame broil.