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Thoughts on whether or not the 2500 will be refreshed like the rest of Recteq's line? I've noticed the 2500 on sale for a long time now. Just looked and the sale is even deeper at $2,209.15 (I find the 15 cents to be strange 🤔). In any event, I hope they're not choosing to eliminate this size...

A buck 50 ain't bad!!!

Thanks for the input. I have a cast iron deflector and have never noticed any warping. I never find myself above 400 anyway so I'm thinking my chances of needing a replacement there are minimal. Interesting that you don't keep any mechanical parts. Any reason for that? And how much did your...

Thinking about calling Recteq and ordering a few spare parts. Yeah, I'm still under warranty but a warranty doesn't help too much when You've got $100+ worth of meat on the grill. Is this silly? I've got 400 hours of interrupted issue free cooking on my 1250 that's I've had at just a year but...

I like this idea and have the means to do it. Will definitely consider this for reheating. Thanks!

100% my grill isn't big enough to do it all in one go. I really need the 2500. Fortunately I only have to do the meat as well. We have a commercial kitchen at the firehouse and have the means to preserve and reheat come serving time. Fingers crossed all goes well. I've done smaller cooks with...

Awesome! Thanks for the second look on those numbers. This is a fundraiser for a fire department that I've been a member of since 2004. I haven't been very active over the past 10 years or so after getting married and having kids. Just now starting have the time to help out with this sort of...

So I was voluntold... false, I volunteered because I like doing ridiculous things, to cook pulled pork for 300 people at a golf tournament. Just want to run my math by you all and make sure I'm not overlooking something. I have estimated 200lbs raw pork butt for this cook. Pork will be on...

Ugh. Anyone have any idea if this feature removal is coming in the form of an app update or will they turn it off on their side somehow? Already turned off auto update on my app on case it's merely an app update but I bet it's on their side.

Thanks guys! My biggest concern is over salting the food because you can't go back. Brining as always been wonderful and added great moisture and depth, especially to the butts but it has been a long minute since I've done a loin. I think what I'll do is do the brine with the salt, and remove...

I've always had great success with brining my pork loins and shoulder/butts. Considering doing a brine and injection on a loin. I'm sure someone has done this, any input on the method? Does it end up too salty? Is it just fine? I want juicy loin for Christmas dinner but I certainly don't want a...

Spam burnt ends 🤤

Went today and they were full price Harrisonburg, VA

0-400 method is when you put the winds on a cold grill and turn it on to 400. The times vary but I've seen up to 30 minutes in the first side while the grill is heating up then another 30. I've tried less and been fine depending on the quantity I'm cooking. The smoke and rubbery issue I speak of...

So I think my issue is the quantity. When I fill the 1250 with wings all of the drippings hit the heat shield and then smoke causing it to REALLY smoke the entire time. If I do just a few then no problem at all. Do the whole thing holy smokes. I tried the method in the videos posted here and...

Here is an example of my rust (which has been removed but you can see the etching in the stainless).

I was just outside and found where I hard large splotches of rust on the front of my 1250. However these are only in the spots that it appears that I've gotten food, sauce, vinegar, drippings from the lid etc. Some bar keepers friend appears to have taken it off though. I was originally afraid...

So I tried starting at 275. I can see how that'll help with things being rubbery and chewy. They ended up a little too crunchy but I'll reduce the time. Flavor ended up the same so that's good!

So I certainly agree that low and slow isn't the thing to do for wings but I smoke throughout the cook when I cook that many wings, even when riding at 400, due to the drippings. I'll certainly try going straight to 275 to begin with, can't hurt.

Used the 0-400 method many times on my RT-1250 for smaller batches of wings, say 10-30, and its worked great! The issue is when I get into the higher numbers I get A LOT of smoke and therefore the wings end up chewy and off-putting, certainly not crispy like the smaller batches. Anyone else...