January 2Jan 2 comment_966715 So I wanted some new year pork belly... Loaded up the grilla with three chunks. At about 9pm last night they were hovering around 180 degrees. I was going to give it another hour and give it a check. Well I had walked out to a grease fire happening. Pulled the pork (what was left of it) and put out the small fire. Some cosmetic damage: and three pork briquettes. The middle one might have some salvable pork on the inside. I will deal with that later. I need to clean everything up because I have a slab of salmon to smoke up. Happy New Year! 🥳 Report
January 3Jan 3 comment_966723 Shit, Mikey. I've read a few stories about grease fires but that's pretty extreme. Do you think it was just from the belly or was there some built up grease from the grill/smoker not draining properly or something? Regardless of root cause, that sucks. Report
January 3Jan 3 comment_966725 I think it was a combo effect. I thought I cleaned the drip tray and dump trough after my last brisket, but probably not good enough. The belly was good and fatty, so there may have been more juice than previous runs. And there seemed to be more dust in the pellet bag when I was filling the hopper. So this may have led to it throwing more sparks than normal with the blower. I have sifted pellets previously to reduce dust, not this time. So - I will clean more thoroughly, sift my pellets, and buy less fatty belly (the last one will not happen). On a positive note. After cleaning, I ran it up to 500F and back down, no issues, then smoked a lovely slab of salmon (not pictured). It worked like a charm. So the my thoughts on it just being cosmetic seems to hold out for now. I will pick up some high temp paint to give the open metal a coat. Also as a side note, since I setup fiber internets I didn't put the grill on my network yet. The app would have told me if it got to cold, or in this case too hot. So adding the grill to the network is another task. Report
January 3Jan 3 comment_966726 22 minutes ago, mikeymad said: So - I will clean more thoroughly, sift my pellets, and buy less fatty belly (the last one will not happen) My heart almost broke. So glad for that last bit. Report
January 20Jan 20 comment_967211 Couple of coats of high temp engine paint. Looks like poop, but it is protected and ready to go. Ran it at max temp for a while to cook of any vapors, then smoked a salmon. I'm back... Report
February 14Feb 14 comment_967720 12lb American Wagyu Shoulder. SnP only. 12 hours @225. Good smoke. she'll eat. Edited February 14Feb 14 by mikeymad Report
May 18May 18 comment_969731 We had my parents down for dinner so I made 6 lbs of baby back ribs and both sweet Italian and garlic/cheese smoked sausage. Report
May 20May 20 comment_969772 Fondant potatoes, Andrew's request for part of his birthday dinner. Report
July 4Jul 4 comment_970677 9 minutes ago, mikeymad said:4th tomahawkThe first 3 were that good? Report
July 7Jul 7 comment_970726 On 7/4/2026 at 3:51 PM, Grahame said:The first 3 were that good?Did you see the picture? Of course they were that good! Are you really Doug trolling us? Report
August 20Aug 20 comment_971499 On 8/14/2026 at 6:25 PM, mikeymad said:smoked pork belly is back on the menu boys. Report
1 hour ago1 hr comment_971836 'MuricaResistance is futile. You will be assimilated.Starting off gently with what the Australians would call "a sausage sizzle"Spousal approval achievement unlocked. Report
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