Recent content by nate77

I did not preheat the stone , I'll give that a shot , and maybe pick a screen up. Thanks

So followed the pizza dough recipe on recteq's site. Made a pizza. Said to put on recteq @500 for 8-12. Used a pizza stone The bottom didn't brown up at all? Need to cook the dough naked for a few minutes before sauce and toppings? Pizza was good , just would have liked a little browned up on...

Me either , I ended up driving to the facility and picking it up. Ordered on a Tues , Estes had on Thursday. When I called to get an estimated arrival , I was told 1-2 weeks even tho it was sitting 40 minutes away.

Not the only one ,last 3 times I used grill none at all.

Love that place , also Lancaster BBQ supply

1250 is a week old , just added another 40 pounds to the hopper on Wednesday.

When I was buying and butchering live pigs ,(only did this for around 5 years). We would cure the legs to ham, smoke , freeze. If you don't cure it , it is going to be just a pork roast.

Think I saw an email from them that their servers may not be able to handle the load.

I have searched but can't find the answer. Do I need to remove the bottom rack to use the griddle on the 1250? Or can the griddle sit on top of the rack?

Looks like a tasty chicken pie.

So after some reading I was worried about this , but I found it not that bad, start with the smoke stack side , but only pull down a little bit , then other side a little , then just back and forth

So after 4.5 hours of running this is what the bottom of mine looks like.

Just did my burn in today , then threw some chicken thighs on , have some cream cheese on now , but will look and see what it looks like down there when I pull cheese off.

1st cook underway

30 minutes in to the burn off. I have to say the assembly manual is not very good. They send the hardware in a nice package with labels on top of nuts and washers , but no reference in the manual. They also send bolts with a #3 Phillips head , and the little screw driver thing they send is #2...