Search results

I'm in WI as well.. 3.0 feed rate worked great all summer, but started getting the occasional flame out at startup, and really slow to come to temp as the weather gets below 35-40. Bumped the feed rate up to 6.5 today and fired right up and got to temp faster.

Man... that pulled pork was awesome... ended up taking a total of 16.5 hours for that 8lb butt.... 225 most of the time, and 275 the last 2 hours.. Totally worth the wait..

Yeah, I think had I left it at 225 it would have been fine too... just pushed it through the finish a little faster this way... Just pulled it off and looks amazing... it's simply falling apart on it's own and was hard to get off the 700 and over to my foil to wrap it and let it rest a bit...

Thanks all for the advice.. I cranked it up to 275, and moved from 175-203 in the last 2 hours.. it's go time!

Thanks.. I may do that... If it's not moving along any quicker in the next hour.. ill turn it up a smidge to finish it off.. thanks!

I have a ThermoPop made my Thermopen... I took a temp with that last look, and was a degree cooler than the probes... so the probes appear to be right on... I'll just keep incessantly watching my app while I work until it's good and ready to come off... then wrap and put in the cooler.. golf 9...

Good to know... will be fun to wrap the next one and see the difference..

Ha! So hard not to look... but I've restrained myself quite well I think, with only these 2-3 peeks so far. I figured since I wasn't crunched for time, I'd not bother with the wrap this first attempt, and through caution to the wind.. next one I'll wrap at about 160, which is the temp it was at...

Thanks, fingers crossed the probes are accurate and the internal thermometer isnt off.. :) I just set it to 225, didnt use low smoke at all.. and only peeked once this morning when I got up.. I calibrated the probes in ice water, and they should be good.. they read within a couple degrees of...

Got the 700 last week, put the first long cook on at midnight last night.. 8lb Boston butt.. at the 12 hour mark at 225 right now... probe temp is still only 175.. This timing seem common? I was expecting about 12 hours at 1.5hrs per lb... looks like it has a ways to go yet though.. sound...

Thanks.. Sounds like I'll just have to experiment.. how horrible to have to eat more steaks to find out what we like best.. ;)

Thanks all..

Hey all, We have a mess of ribeyes from a 1/4 of beef we ordered, but many are on the thinner side of 3/4" thick or so.. not pleased about that.. but is what it is.. Tips on cooking thinner ribeyes or strips on my RT-700? Just go hot and fast or can I get a little smoke on 'em and reverse...

GMG offers 2 sizes for the pizza oven attachment. Which oven did you get that fit the RT-590? The only thing holding me back from pulling the trigger on the 590 was the pizza oven on the GMG... this could push me over the edge on the 590!!