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I think I’ll try to avoid reheating whole. Sounds like starting Saturday night is the way to go. Then I’ll just rest in the cooler until dinner. I am going to have to try the sous vide on the remaining chunks though. Sounds a lot better than the oven or dare i say...microwave.

Hope this isn’t sacrilegious but anyone ever partially cook a brisket and put in the fridge to finish the next day? Or fully cook it and put it in the fridge whole after it rests? I want to do an Eater brisket but I’d rather not spend the better part of Saturday or Sunday cooking. Would be much...

Do your own shelf. It’s pretty easy if you follow some of the suggestions here. You can design it however you want and to your own specifications. You also might look into a lavalock gasket before you get it all dirty. It will be easier to install on clean metal and will greatly reduce any...

Just got the thermopop. Even at $30 it was big upgrade over my old digital thermometer. Now I need one of their Bluetooth bbq alarms.

I’m by no means a smoker expert or anything but isn’t that what the fan and vents are for?

Appreciate all the input. I installed it all around the lid and it is 100% better. No leaks. Now I’m thinking about doing the vents.

For those of you who wrap your wood chunks, is there a specific way to do it? I wrapped some chunks yesterday and poked a few holes in the foil. Let it get up to 325-350 but they never lit. Not one.

I haven’t yet but that’s probably what I’ll be doing. Wrapping individual chunks or splits. some test runs and experimenting is what I need to do.

I’d definitely recommend wrapping in foil. I’ve only tried chunks and small splits in mine and I’ve had issues with flare ups and the wood just burning up too fast. theres definitely a sweet spot when it comes to initial temp setting. I don’t know if 225 would be enough to ignite the wood...

Fajitas, burgers, etc should be darn good on the 590. Short ribs and beef plate ribs have become my favorite thing to cook. I’ve had mine for just over a year and haven’t felt I needed a sear kit or another grill. If you want an extra crispy sear you can always use a cast iron skillet on the...

Fits the stampede perfectly. The Bull requires some adjustment due to the larger chamber I believe.

In

I usually do. I just follow the burn in instructions and add a small handful to the fire pot.

For those of you that have installed lavalock gaskets around the stampede lid do you install it on the lid or the main body of the smoker? Or both? thanks

$40 just for the shipping.

Well shoot. I guess I’ll try Dick’s again. They were trying to charge me $40 shipping for 4 bags the other day.

Where do y’all get your Lumber Jack pellets? I used to order from Dick’s with free shipping but now they charge $10-20/bag.:mad:

I’ve had all kinds of issues with the probes including one of the ports on the original controller DOA. The original probes did the same thing to me as you described even with the new controller. I found some aftermarket probes on amazon that have been working well for me. I believe the brand...

That’s about how mine operates. Takes a little while to get to 400 plus. Have you checked the minimum feed rate?

Ran low on pellets toward the end of a long cook and had to add the Bear Mountain pellets I got from their recent sale. I definitely didn’t run out of pellets but right when the auger probably started feeding the Bear Mountain pellets I saw 40 degree temperature spike and the temp stayed 30-40...