Recent content by TheRicker

Is that a dowel you have for the handle? Or something else?

I have the Grilla Grills Primate and it came with the full-sized griddle (take out the regular grates). Sounds similar to your setup. We do enjoy ours.

I thank all of you for your responses. It’s very helpful. With Memorial Day coming up, I think I’d like to do a brisket. My (regular) Costco had both choice and prime briskets last week. I think I want to grab one soon.

Jim…did you mention in another post, somewhat recently, that you look for a specific or target weight of the brisket? It may have been someone else. And all are welcome to respond to this question…is there a target weight you’re after?

Do any of you cook your briskets without trimming them at all? Or maybe just a little where the fat is real thick? Or do you trim it “intensely”? I recognize that (1) I don’t want to spend an hour trimming a brisket. And (2), I’m not confident in trimming a brisket down to a gnat’s ass to...

You sure a bear didn’t take a swipe at it?

I’ve put a pan, with water in it, on my drip tray. Not sure directly on the deflector would be safe.

I’ve read all about it and watched some videos. Quite impressive! I’m high on Grilla Grills in general. It came down to the Silverbac or the RT-700 and I drove to Evans Ga to look at the 700…which is what I ended up buying. I do have the Grilla Grills Primate which I like a lot. I’m...

Absolutely beautiful. Looks delicious.

I’ve not had that happen. If I understand the “theory of operations” correctly, I “get it” that the auger tried to satisfy the “set temperature” by feeding the pellets. But if the fire in the firebox was lost or significantly reduced, your RecTeq doesn’t know that and tried to continue feeding...

Oh…I didn’t mean to imply I never smoke brisket or other meats. It’s just my bride sometimes wants beef/meat without the smoke. Women are from Venus…Men are from Mars. 😊

On rib roasts I do something similar. I open one or two packets of Lipton Beefy Onion Soup mix and make a paste by mixing in some olive oil. I spread that on top and roast it. It’s a fave at my house. I sometimes add some finely chopped herbage such as rosemary.

I’m going to go out on a limb and ”hypothesize” (big word for me) that the physical structure of the various pellet grills and, mostly, how they vent, may be a factor in the “lid pop phenomenon”. I’m not sure I’ve heard of anyone without a smokestack like those on a 700, for example...

Looks absolutely delicious! And I can’t think of a better wine to have with it.

Nope. It reduces the rate at which it feeds pellets into the firebox. Fan stays on to keep the fire burn at a consistent rate. And I’m referring strictly to what it does during cooking. Shutdown sequences are different.