Recent content by Pacman

I soak the heck out of it. It drips onto the drip pan and into the bucket, but essentially washes and steam cleans everything. Same approach on the Blackstone.

I use the Grill Rescue "brush" on my SS grates on both my Recteq and PK grill, and on my Blackstone. It isn't a "miracle tool", but it does a nice job of cleaning off most of the gunk when the surface to be cleaned is already hot and you do a little repetitive scrubbing rinsing the sponge...

I had this happen over the wet winter as well. I wiped down the obvious stuff, let the grill run at about 350 for about an hour, then wiped and cleaned everything again. I foil my drip pan, so I just replaced the foil. I used my Grill Rescue brush on the hot grill and everything was back to...

FYI @mg33706 , I ordered a replacement cover within the last couple of months for my 1250 and the new one did in fact have a zipper installed making donning and doffing super easy.

Someone, maybe here, shared a video of (maybe) the Mad Scientist cooking a completely untrimmed brisket successfully. I'd guess that a large fat cap might impact your cooking time a bit, but I don't know. I trim off the obvious stuff and don't sweat the details too bad at this point as I am...

I've done stuffed pork chops many times over the years. My takeaways are: Get the thickest pork chops you can find so the meat isn't too thin when split and dry out. Brine, brine, brine every time I do anything pork loin related. It makes a world of difference. It doesn't need to be a fancy...

Welcome! It's a drip pan liner. Several of experimented with it. It works well at the job it performs, but at least I found it was a PITA to clean and I ultimately went back to just using foil on my drip pan. Many use no liner at all and just scrape off the goo as needed.

It depends upon the set temperature of your grill, the ambient temperature, etc. When I'm cooking at anything above 225, it runs pretty constantly. At Lo/180, it will cycle. It will also cycle if you drop the temp from something higher down to a lower temperature. It sounds normal to me.

@Dr.Floyd 100% agree. Why take the chance if you're already standing there.

San Leandro, CA used to be a hotbed of German, Portuguese, Italian, and Spanish sausage makers for decades after WWII. A German brand, Saags, made really outstanding liverwurst (and sausages). Sadly, they folded over a decade ago after being in business over 100 years (they were bought by one...

A simple example. Hormel Black Label Bacon, 16 oz. Safeway (in CA) $10.99 H-E-B (in TX) $5.18 California Texas

https://data.bls.gov/cgi-bin/cpicalc.pl?cost1=100&year1=202101&year2=202403

I have to disagree. Aggregated inflation since January 2021 is standing at 19.4% as of March 2024 according to the Federal Bureau of Labor Statistics. I suspect that this is a low number. Is some of it due to companies gouging? Sure, but if that were rampantly the case, the publicly traded...

I'm not sure why Recteq has held so tightly to this party line. This forum has many folks that have all reported benefits from sealing the lid and hopper. This is somewhat similar to their adamant statement to always start the grill with the lid closed. I took what I learned here and followed...

0. Unsealed, yes you will see external smoke stains. 1. Lavalock works great. Apply it to the lid and use the leftover to seal your hopper lid as well for a nice "soft close" and added protection from water getting into the hopper. 2. The liquid Bar Keepers Friend works well for me to clean...