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Looking for a couple (2) grates for RT-700... should be 19.5" in length. New or used but good condition.

I have never heard of clearing the auger tube. Nor have I done this in 3 years. I just pour the pellets in, burn pellets and repeat. I just searched my RT700 and the RT590 manual and it says nothing about this... Where???

Good advice above.

I did a product review for Inkbird on this one it was almost exactly on point with my thermoworks. seemed like a very nice unit.

Beast Armor gloves. love them.

Ive been using a Kitchener for a few years now. it was cheap (er) but keeps on going.

Buy once, cry once. Thermoworks products are SOLID. I have a couple DOTS and an MK4. Love them all and highly recommend.

i used foodsaver bags and rolls with almost never an issue. when they leak its usually the very wet messy bag contents that messes up the first seal.

that has to be an error. Briskets are at Kroger for choice 1.99 costco for prime 3.79.

sorry no suggestions - other than I wouldn't bother sealing the door.

@Armadillo59 on my Bull I always do my smoke step of the reverse sear at 180 and bring the IT to 110 ish. then throw it on the gasser on hot as it can get. ive done this with steak, leg of lamb, tri tips etc. always delish.

Eye of the round makes great jerky nice and lean. I do it on my Bull all the time. i use the OFG recipe it makes great jerky

I might need to be doing this mod very soon! Mostly I like that it raises the grill!

Check the educational videos on rec tec website and or youtube

yup, just leave it shut - there is no need to be running it with the door open. gawking does not cook the meat :). RE: outside temps - Where I live it gets below zero and snows a lot. I have used my Bull through it all. just get a cold weather cover or welders blanket. the grill will work...

@gwrace1 W.T.H. its strapped to one pallet and the put it on its side on another. what were they smokin? mine came UPS (2 years ago), overall not bad. the pallet was destroyed but the Bull was fine. Shipping with COVID just amped the nightmare for everyeone.

what was the temperature outside?

Cap Down. but this is a highly debated topic. I believe the "fat bastes the meat" with fat up is a myth. fat down protects the meat from the heat underneath

yup, thats why its never been removed

Brisket flats are very challenging. I would read this cook "A brisket flat may be the hardest piece of meat to smoke & have it turn out tender & juicy. " I kind of agree.