SmokeOCD, I had just vacuumed and put down new heavy duty foil prior to the first cook. I'm going to take the sear gates off plus the normal grates and the grease tray too this weekend prior to the next cook. I truly think the grease from the burgers is somehow missing the tray. Nothing goes...
I have been having a blast cooking on weekends on my 590. I love the low and slow cooking of it. Well, I did burgers two days in a row and the second day I had a flare up. I am going back to low and slow this weekend but I am a little gun shy now to cook burgers again. I think, and I could...
So in doing research, it is as simple as an onion on t he grates to season it. I think I can handle that. I will use the sear kit and season them first.
Pub Sliders, so 4oz but tall rather than wide. I guess I don't want to season the kit because I don't know how. I can look that up next. I was guessing at 500 degrees and the time.
My brother owns a wildly successful BBQ restaurant. He started with a lot of restaurant experience and a great backyard cook. Now he is a pitmaster. The thing is he works 110 hours a week at least. Crazy hours to get the meat on. The pit needs a constant flame, even holidays so he is the...
I am putting away the ol' Rec Teq for the winter. It's in my garage and it has a cover on it. My question is I didn't remove pellets. Will that cause a problem text spring/ summer?
I ended up following a modded version of the 3-2-1. Approximately 2-1-1 since the racks were small and hit temp. Next time it will be 3-1-1. Once again, thank you all for your help. I'm getting better at this and will probably try to venture away from ribs to pork belly burnt ends or pulled...
This is not the method I was going to follow but I have heard so much about it I may try it. I think the only change is I want to spritz a little with apple cider vinegar and will remove the honey. Too sweet for me I think. Other that that sounds great. Thank you!