I used the reverse sear technique. Cooked them low and slow off the grates, then put the grates on and cranked it up. When hot, I put the steaks on for maybe 4 minutes per side (rotating 90 degrees at the 2 minute mark)
Definitely something to check with Rec Tec. The RT-590 manual specifically mentions 110VAC supply voltage. Most electronics these days autosense, but in my experience appliances with heaters and motors do not.
Looks great @BethV. The spuds look tasty too! Mine came out good. Had a bit of an oops with some of the bark sticking to the butcher paper when I removed it, but overall, it was very tasty and juicy. I noticed a lot more fat coming off it (in the bucket) than the previous time I cooked brisket...
I’ve read (here) that there are screws that secure it. There’s also silicone, which might look like a weld. FWIW mine does the same funneling unsurprisingly.
Sorry yes I meant extreme smoke. It was at 180 all night.
I started it around 6 and spritzed it a few times through the night. I put the temp up to 200 around 5 this morning, spritzed it some more, and wrapped around 8.
Looks good @BethV! Here’s mine. Started off at 11.7lbs but trimmed to 9.7. Ran on Extreme Heat Smoke (180) all night. Now it is wrapped and rolling at 250.
I might go lower (say 195) overnight and you should be good for the whole night. This is the technique I followed for my first brisket and it was excellent. https://howtobbqright.com/2020/05/22/pellet-grill-brisket/
Yeah I was wondering about clean-up. I’ve not had problems forming kebabs, but getting the meat to stay on the skewers when cooking. I’ve found that if I form the meat around the skewer, then put them in the freezer for about 10 minutes before cooking, helps a great deal.