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Good Morning folks, I don't cook a lot of turkey and I usually put the probe in the thigh area just like chicken. Thermoworks says this is incorrect. https://blog.thermoworks.com/turkey/accurate-probe-placement-in-turkeys/ It states turkeys actually go in horizontal near the neck ?? What are...

I had gone to Sams club and picked up a few things and a 7.8lb butt as well. I froze it for a week and then thawed it for 2 days in the fridge then brined it for 10 hours. I wanted to cook something for my mom and the Bulls low and slow method just isn't to her liking. So the next morning I...

I was watching a few videos this morning and one showed cleaning the cook chamber temp probe. My guess is it had some type of solvent on it as it cleaned off very fast. OK, I admit it was a treager video I was bored !!!! Does a really dirty temp probe effect chamber readouts ????

I watched a video of a guy butchering and cooking a tri tip but I have always been cautious of this piece of meat, but I dont know why. I guess it gives me the same feeling as london broil, which I tried once (back when I was less educated about meat) and it was tough as nails. I can imagine...

Good Morning everyone, I rarely get excited anymore with arthritis and all the other crap getting old brings. But I am appx 24 to 48 hours from purchasing my "anything I want" weekend menu items. 4 times a year, 2 Nascar Daytona races and 2 Talladega races in which I get to eat anything I...

As my left over flat from several weeks ago reaches 170 and gets wrapped, I am contemplating what new sides dishes I want. I have eaten the baked potato and baked bean sides a lot. I need some new ideas even if they are to late for this cook. Those that are less starchy are welcomed as well...

My brisket turned out awesome. For once the cook went exactly as planned thanks to the people on this website, thank you all for your help. The Brisket was tender, maybe a little to tender at the point. It was a sam's club Prime 16.62 pounder with a little over 4lbs trimmed, part of the...

I originally posted this as a conversation, but the truth is I don't know exactly what that function is. Anyone can chime in and offer there suggestions. @TXGunLover, I have seen you post about briskets before in the RT 340 forums and was wondering if you would tell me your method for cooking...

As easy as it gets. 13.1 lb butterball, Tony chacheries butter injection, olive oil, salt and pepper and the bull at 265° and 5 hours later it was turkey time ( plus the 30 minute rest). That still cooked a little quick, something the bull does consistently but it was good and juicy. A few...

Good Morning, My cook was going well except the fat cap glued to the grate, trying to use a wide spatula to loosen it broken it open and all the juices ran out. It also kind of contoured around the grates rods. The skin uneatable, why I don't know. At the last part of the cook I was...

At the end of a 15 hour cook I wanted to slow progress so I lowered the temp and walked away, the bull has always been spot on. It did not like it, when I returned it was on 295 after dialing it down from 250 to 220. I opened the lid (which could have made it worse) to cool it off about 20...

I have an 11 pound pork butt that is due to start defrosting in a couple of days. I have some concerns, time temp etc etc. These butts are sometimes 2 pieces in one package and that would of course change everything. Cook time (if whole) is a guess at 1.25 to 1.5 hours per pound x 11 pounds...

What do you think of pellet smoking? My take is this. I have learned that low and slow on a pellet grill ( at least my 340 ) does a very good job at smoking, I get great smoke rings and smoke flavor. Food taste is very good but I am still learning the RT-340 (and smoking in general) and the...

3-2-1 is to much, my salt was to much and 2 hours wrapped is to much.. More like 45 min if you need them done faster. My Bull is starting to come around now that I have tossed the onboard meat probes ( I don't use them for ribs anyway). 4 1/2 to 5 hours on a full rack of spare ribs, pull the...

Beef is pretty good about reheating but pork and chicken have that next day off flavor. How do you handle leftovers so that it is as fresh tasting as possible? Some butts reheats awesome, others are pretty bad. do you; pull the bone? let the meat cool? refridgerate it as soon as...

I have about a dozen cooks on my 340 and have abandoned the temp probes. I have a lot of grilling and some water smoking, charcoal gas etc etc under my belt and I understand stall, low and slow etc etc. However, I can not get a feel for the 340 using the supplied probes. Temps are to high...

I have purchased a 6.7 lb boneless butt that is really well marbled. It is about 4" tall and 8 inches at the widest. I'm trying to figure a ballpark estimate on how much time it would need so I can plan dinner +- a couple of hours. Also any tips you may have. My guess is 10 total hours at...

There is no way to say it to them other than, REC TEC your wifi absolutely sucks, I shouldnt have to sign into the cloud (which wont accept my passwords) just to cook and use wifi, I dont know what kind of cooperating scam you have going with roanoke but get your **** together and give us a...

2 whole bone in Butterball breast, 5.5 lbs each, one with home made Worcestershire injection the other Tony chacheres butter inj. On low smoke at 8:30am, at 9:00am 265, at 10:00am back to 250 (they were cooking a little quick at 265). "A" was done at 11:50 (167 degrees) and "B" pulled at...