Lucky Bull
Member
- Messages
- 15
- Grill(s) owned
- Stampede
Yeah, I would use it for a boat anchor, if I were you! My 2 year old RT-590 is just collecting dust in the corner of my garage. I can't even sell it around here. I hate to throw $1300 on the dump but it's in my way. I won't even give it to charity because it would be cruel.Have a 2 yr old 590, have had a number of mechanical issues with it but support has always come through extremely well.
My question though is regarding performance.
After dozens of cooks, all sorts of meats, mostly RT wood blend pellets, and every recipe and technique I can find on this forum and others, my opinion of the 590 is that its really just a big oven that produces a tiny bit of smoke. I have tried low temps, 225-250, long hours, varying temps and hours, butcher paper wraps, you name it. But never any serious bark unless I leave meat on so long it just dries out. Different pellets, dual smoker tubes, you name it and I have tried it.
Have cooked big box meats, custom meats and cuts, a huge variety of things but at the prices we have to pay these days, I am just not happy and looking for any advice as to what I may not have yet tried or if that's just the way a 590 cooks.
Honestly, I get better bark and flavor cooking on my gas grill with two smoker tubes than the 590. Yes, the wi-fi and set it and leave it is great, but not for what I end up with.
Any suggestions or thoughts before I put this thing up for sale and move on? BTW, live in FL where temp and high humidity are constants.
Thanks in advance