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How much does pellet type play into temperature? I’ve only used Cookin Pellets in my 700. I’ve done a lot of slow cooks but also a fair number of crank it as high as it goes and exceeded 500 with ease. I can’t seem to get the grill up to 500 anymore. Almost an hour last night to get to 450. I...

Any forum members out there own a sous vide immersion circulator. I’ve toyed with the idea of buying one for a year or two but couldn’t justify the $200 price tag while wondering how much I would really use it. There’s a lot more competition and prices have come down but are the low price units...

My son was home for 10 days after graduating from Arizona State and asked me to make a brisket. He went to the butcher shop and picked up a prime 12# flat. My first brisket was an 8.5# prime flat from the same shop. The first brisket took 14 hours and probably could have gone and hour or two...

We all know that BBQ goes better with a cold beverage. So, what's in your mug? Over the last couple of years I've been drinking stouts and porters almost exclusively. Since Pennsylvania loosened the restrictions on beer sales we can now buy individual, 6 packs and 12 packs in our grocery stores...

Just finished up my first attempt at bacon. Are there different grades of pork belly or is it pot luck when it comes to belly selection? I made the maple bacon from Amazin Ribs and while I’m really pleased with the taste, the belly I had is kind or fatty. Fried up a few pieces and the grease...

Classic Super-Fast Thermapen If you can't justify the cost of the MK4 this might be your opportunity to get a good thermometer to add to your BBQ arsenal.

In all the years I’ve been smoking, briskets are something that I’ve done infrequently. I can probably count on one hand the number of briskets I’ve done. Size of the brisket, cost and less than stellar outcomes kept me working with pork and chicken. Instead of a Memorial Day weekend at the...

Went to one of the local butchers yesterday. Wasn’t sure what I find but they have the best bacon, hams and sweet bologna so I always bring something home. They had some short ribs (flanken cut) so I grabbed three nice sized ones for my Sunday dinner. Wife and son are out of town and turn their...

Stupid question right? With 3-1-1 ribs should I wrap at 3 hours or whenever the stahl occurs? If wrapping is to help power through the stahl should you wait until it occurs or doesn’t it really matter? I have a rack on now. They’re at 133* after 2 hours and 15 minutes so they could hit 150 or so...

So I really didn't have time to cook for Cinco de Mayo and my grocery store was out of cilantro so I pushed our little celebration back to Saturday. Made Carne Asada, fresh pico de gillo and fresh guacamole. Marinated the skirt steak in mojo and then grilled it on the sear grates. Turned out...

So I tried making smash burgers on the inverted sear grates. They actually turned out really well. Still working on the timing for burgers on the 700. Last ones were a little too rare for some of the family and tonight’s burgers, while still juicy, were over done in my opinion. Have a Thermapen...

I burned through 40# of Lumber Jack Competition Blend since I got my 700 a week and half ago. I’m going to need to get more pellets soon and was wondering if most of you stick to one style pellet or switch it up based on what you have in the smoker. When I smoked on the MES I always had apple...

The week before the virus really hit home we were in Cabos. One day at lunch I had Al Pastor tacos. They had marinated pork on a spit like gyros and would carve off the meat when an order was placed. They served it with salsa verde and grilled pineapple. So I set out to replicate what I had in...

I have a pork rub that’s been my go to rub for 20 years. Haven’t done a lot of beef but that was usually just salt and pepper. Received some bottles of rub as gifts but generally just made my own. I’ve seen references to Rec Tec, Meat Church and other commercially available rubs. Ive looked at...

I’ve stopped and looked at briskets in the supermarket a thousand times. Stand there thinking about how much I like brisket but then look at the size of the slab of meat and think “there’s only three of us” what would I ever do with all that meat. The briskets aren’t cheap at the grocery store...

Been poking around this forum for a week since I placed my order last Sunday. UPS called yesterday and my RT 700 should be here on Tuesday. Looking forward to assembling it and jumping right in . Already picked up some great tips and pointers on this forum while I've been waiting. Started...