Recent content by TexasBirdDog

This is great info and very thorough considering the equipment you used. However, I would argue that accuracy is most important in the smoking ranges(example; 225-275°). As temp variances in that range can more dramatically affect a cook. The variances at higher temps are less of an issue, and...

I use only Bear Mountain. 100% with no fillers and burns with very little dust. Very clean. Order online and have shipped anywhere! There’s a reason most every comment on here mentions them. They are awesome. I’ve gotten the best smoked flavor from them over everything else I’ve tried. When I...

Bear Mountain is my go to. I use Hickory on pretty much everything I smoke. Out of all the pellets I’ve tried(LJ, Target, ReqTec blends, etc), Bear Mountain is my favorite. Really consistent from bag to bag and I never have to worry if I’ll get the results I want.

Thanks!

Thanks Mike!

Vote 2/2/2022

Awesome! Entry Day 1

I’ve only had my RT700 for about a month. Memorial Weekend was my first rib smoke and it turned out great! I went fool proof and did the 3-2-1 method.

It’s all about rendering the fat. Yes, this can be done hot and fast. I find better results with low and slow. More thorough rendering and more time to allow distribution. I’m not telling anyone how to BBQ. Just my experience. I appreciate your response. I’m sure it may help some folks. That’s...

Hi temp gasket for the smoke stack? Where did you get that? I’m a relatively new RT700 owner. Had it about two months now.

The reason you cook low and slow is because brisket is a tough cut. You have to cook long enough to render the fat. Cooking hot and fast won’t achieve this. Not only will it be dry, it’ll be tough. That’s the best way to ruin briskets. Juiciness in meat is not water. It’s rendered fat. If you...