I like to Grill & Smoke My Ribs, or Steak, Burgers, Pork, Turkey, or other? It says in the Descrip up to 275 Degrees??? I grill/smoke far higher
1030515
at above 275 the wood pellets or sawdust would combust and not give you the smoke time
1030516
The Amaz-n smoker is designed to supply smoke for a long period of time, not for supplying heat (or very little heat). Use it to supply smoke for two to four hours, then crank up the heat. Ribs do best at 225 degrees for 6 or 8 hours so it's perfect for them. I use two of the pellet smokers and light both ends on both boxes.
1030517
I would not recommend this for that type of smoking. It's designed for a cold smoke rather than a hot smoke. Flavor, not cooking.
1030518
This unit is designed for "low and slow" cooking. If you place it on a grill that's going to climb above 300 degrees all of the pellets will promptly burst into flames.
2114429
not to easily. it will be to hard to keep low temps. the grill is really shallow so the charcoal is to close to cook slow the meat will cook to fast and the smoke will have no time to permiate the meat.
188294
This unit will do it. It's very accurate and you will be very happy with it. You can even set a hi-low alarm for both the grill temp and the food temp. So if you want to stay between 300 and 350 it will alarm if temps go outside of that range. Food also can be set to any temp and an alarm will alert you when it's done. It's the best grilling/smoking gadget I own.
1657680
Yep. Keep the temp under 500 degrees and you will be fine. According to Weber, you can guestimate the temp of your charcoal grill by holding your hand 5 inches over the grate (beer can high). If you can hold your for 2 to 4 seconds, the temperature is in the 450-550 range.
888914
I'm not sure why it says that, but I have definitely used it at higher temperatures. I've used it at around 500 (maybe even higher) in the oven and over a gas grill. Hasn't given me any problems, but I make sure to preheat the oven/grill with the pan in there to avoid any sudden changes of temperature.
1739000
It takes only few minutes to get to medium temperature on which I usually grill chicken and beef. I rarely use high heat for grilling.
888728
Hi JT! Had to get my grill out to answer this. There are 6 settings starting at 300f to 450f max. each increment is 25 degrees. Remember, that you get two sided cooking, so you would never, ever, use too much higher than 325-350. I use 325 for just about everything to keep the food moist. Still running great after 3 years of regular use. No coating has come off and it looks brand new.
426261
I have the same device. Of course I didn't realize that it was for meat temp., not grill temp, so when it went over what you'd ever want for meat... well same problem. However, I noticed the problem right away and it was just fine next time I used it. If you didn't see it right when it happened, but let it get even higher you might have burned something out. Not much help, sorry and good luck.
1178169
I just got done cooking on mine, I,absolutely love that grill. And I cook mostly on high, then hot dogs, sausage links, and chicken on low to medium. Trust me you will enjoy it
1884740
Get your coals going, brown steaks / pork Chops / chicken with top off. Then put top on & CLOSE vents. You can regulate the temps by opening / closing vents. You may have to add charcoal to raise temps. Happy Grilling.
1341556
You could do it a couple of ways. Cold smoke it for a few hours then cook as normal checking internal temp. Or put it in the BBQ With the maze-n Tube going at the same time. The first method will give you a smokier taste as cold meat excepts it better. But both ways will be great. Its a great product I use it everytime I BBQ. John
2072711
Before you put any meat in the smoker set it to max temp. Let it get up to 300 degrees and set it there until you see the smoke rolling. Then put your meat in and drop your temps to the set point you want. I mostly only put more wood in every 3 hours or so, but once you have it smoking at the start then you get good smoke throughout. Another thing I have found is that if you have it heavily loaded with meat then you have to also add more water when you add the wood. Mostly, I have it lightly loaded and I don't have to mess with my water. Another tip is to make a aluminum foil tent over the wood. Good luck Before you put any meat in the smoker set it to max temp. Let it get up to 300 degrees and set it there until you see the smoke rolling. Then put your meat in and drop your temps to the set point you want. I mostly only put more wood in every 3 hours or so, but once you have it smoking at the start then you get good smoke throughout. Another thing I have found is that if you have it heavily loaded with meat then you have to also add more water when you add the wood. Mostly, I have it lightly loaded and I don't have to mess with my water. Another tip is to make a aluminum foil tent over the... » Read More Before you put any meat in the smoker set it to max temp. Let it get up to 300 degrees and set it there until you see the smoke rolling. Then put your meat in and drop your temps to the set point you want. I mostly only put more wood in every 3 hours or so, but once you have it smoking at the start then you get good smoke throughout. Another thing I have found is that if you have it heavily loaded with meat then you have to also add more water when you add the wood. Mostly, I have it lightly loaded and I don't have to mess with my water. Another tip is to make a aluminum foil tent over the wood. Good luck « Show Less
728666
That is an excellent question that I have not experimented with to date. I suspect that if there is no wind you could get it down to 150F. The lowest I have cooked with has been 180F. Trust me though, the wood smokes better at 200 and above. Hope that helps.
644226
I have not smoked under 200 degrees but does well at 200-230, and don't see why it wouldn't smoke at 175-180.
85495
I'm not much of a baker, but when I left it unattended last weekend, the internal temp at grill level rose to well over 300 degrees. I usually keep it at 225 or so. I'm sure you could do it, but I would suggest moving the charcoal grate to the lower cooking grill to get a more direct/even heat.
1744970
The heat from the grill will do the cooking. You want to cook at a really low temp so that your meat has a lot of exposure time to the smoke if you are smoking the meat. The smoke will add little to no heat to the grill. It works great. If its not for 'smoking' and you want it just to get some smoke flavor in your gas grill then its not necessary to cook at the low temps.
1219694
I love this pellet grill, I would add a smoke generator to it I did. Go to smoke daddy.com . It depends on the temp you want, higher the temp the faster they burn. The temps are 160 degrees to 480 degrees.