Winter Grilling

[wireman]

Well folks, I can’t complain about my EX6. Currently it is 4 degrees f. I have 14 chicken thighs on, grill is holding steady at 375 f. I’d take pics but my phone camera does not like the temp. Last night I grilled 2 New York’s, 1-1/4” thick, large button mushrooms in a foil pack. I put the shrooms on ahead of the steaks at 350 f, had a hard time holding temp., I took a piece of wide HD foil, crumpled the long edge, stuffed it into the space between the pellet hopper and the vents on the grill. The temp immediately stabilized. I the cranked it to 500 f to do the strip steaks, 6 minutes on each side, turning once each side for grill marks, they came off at 139 f internal. I would have taken pics, but my phone does not like sub-zero temps, last evening was -12 f with a -35 f wind chill. That piece of foil saved a day late Valentines Day.
Wireman

 

[Goneincognito]

I'm not sure what's in that gap that would cause any issues but I'm glad it worked for you.

 

[wireman]

I used it to deflect the wind from blowing in the vents on back. I used the HD wide because it gave me enough to wedge in that gap, with enough to reach up and cover the 3 vent openings.

 

[Corners]

I used it to deflect the wind from blowing in the vents on back. I used the HD wide because it gave me enough to wedge in that gap, with enough to reach up and cover the 3 vent openings.

Cover them how? To divert the hot air, where? I’d like to try this IF you can provide more information. TKS

 

[wireman]

I took a piece of wide HD foil about 30”-36” long. Along one long edge I kind of crumple-rolled it to form a bead approx 1-1/2” to 2” rough diameter. On the back side of my EX6 there is a little valley between the grill body and the pellet hopper, I pushed and packed the rolled edge of the foil into that valley. That wedge the foil in place to keep the wind from blowing it away. The loose side or flag side of the foil I let project up loosely covering the vents, thereby keeping the wind from blowing into the smoke vents. As the wind blew and gusted that loose side of foil would intermittently flap around letting the grill breath. I‘ll take picture tomorrow when I fire it up.

wireman

 

[Corners]

I took a piece of wide HD foil about 30”-36” long. Along one long edge I kind of crumple-rolled it to form a bead approx 1-1/2” to 2” rough diameter. On the back side of my EX6 there is a little valley between the grill body and the pellet hopper, I pushed and packed the rolled edge of the foil into that valley. That wedge the foil in place to keep the wind from blowing it away. The loose side or flag side of the foil I let project up loosely covering the vents, thereby keeping the wind from blowing into the smoke vents. As the wind blew and gusted that loose side of foil would intermittently flap around letting the grill breath. I‘ll take picture tomorrow when I fire it up.

wireman

Many thanks. No looking forward to photos.

 

[Corners]

Many thanks. Now looking forward to photos.

 

[wireman]

The 1st photo is without the foil, the 2nd is the crumpled roll ready to be stuffed into the gap, the 3rd is with the foil stuffed into the gap and the loose end smoothed out over the vents.
If it is real windy the foil flaps around a bit, but when swirls or blows into the vents, it instead pushes the foil tight over the vents. Keeping my smoker temps stable at or near setpoint.

Wireman

 

[Corners]

The 1st photo is without the foil, the 2nd is the crumpled roll ready to be stuffed into the gap, the 3rd is with the foil stuffed into the gap and the loose end smoothed out over the vents.
If it is real windy the foil flaps around a bit, but when swirls or blows into the vents, it instead pushes the foil tight over the vents. Keeping my smoker temps stable at or near setpoint.

Wireman

Looking at your photos. Is that smoke or heat damage on the paint? By partial blocking off the heat/smoke from exiting the grill, do you get more smoke inside the grill and how close to holding set temps is this setup? Thank you.

 

[JpsBBQ]

Looking at your photos. Is that smoke or heat damage on the paint? By partial blocking off the heat/smoke from exiting the grill, do you get more smoke inside the grill and how close to holding set temps is this setup? Thank you.

It’s not paint. It’s enamel. I would not recommend covering the exhaust vents of any pellet grill personally. Glad it’s working for @wireman but I can’t believe this is a good practice. I cook in very cold and windy conditions regularly in the winter without issue.

 

[OGauge4Me]

It’s not paint. It’s enamel. I would not recommend covering the exhaust vents of any pellet grill personally. Glad it’s working for @wireman but I can’t believe this is a good practice. I cook in very cold and windy conditions regularly in the winter without issue.

Just curious, why would you not recommend blocking the vents? I am looking for a way to keep more smoke in the grilling area.

 

[JpsBBQ]

Just curious, why would you not recommend blocking the vents? I am looking for a way to keep more smoke in the grilling area.

Simply because you’d be altering a major component of the design. Maybe of no consequence, but I wouldn’t recommend it. The exhaust has to go somewhere and I guess the opening size is likely an engineered component. Might change the combustion and lead to a whole host of unintended consequences.

Just not something I would pursue. Of course I’m very pleased with the smoke level it has without any manipulation.

 

[OGauge4Me]

Simply because you’d be altering a major component of the design. Maybe of no consequence, but I wouldn’t recommend it. The exhaust has to go somewhere and I guess the opening size is likely an engineered component. Might change the combustion and lead to a whole host of unintended consequences.

Just not something I would pursue. Of course I’m very pleased with the smoke level it has without any manipulation.

Thank you. I was going to look at blocking the vents but think I will hold off on it.

 

[bbqking]

Maybe try blocking just on or two….seems to have worked for this guy well. I use drip pans with virtually everything I cook, and it is was not “designed” to do that. Works great.

 

[JpsBBQ]

Yeah, drip pans are a whole lot less restrictive than shutting off the exhaust. I’m sure some throttling down the exhaust won’t hurt anything but I sure wouldn’t block them all. I’m not sure at what point it would be problematic. I am sure at some point it would be.

Hey, have at it, it’s just my opinion based upon common sense. I’m definitely not an expert in engineering or combustion. Just some common sense thoughts is all. I could be all wrong.