Search results

Thanks for all the great replies. Posts like this prove that for most questions, there a many answers that will be correct or at least partially correct. For me, with the Screem'n Sicilian brand, I have settled on 420 degrees. I cook on the Grill Grates and rotate the pizza several times during...

The cleaning instructions provided by Grill Grates cover just about everything. As others have pointed out, a hot scraping between uses removes most of the burnt-on stuff. I use a wood scraper which, over time has formed grooves which improve the ability to scrape the sides of the channels. Most...

I have had my 340 for a couple of years now. I remain a happy user. There were a few QC issues with my unit when it arrived but the RecTeq customer service folks cleared them up quickly and to my satisfaction. I bought this unit because I have an excellent gas grill as well and do not need...

Between major cleanings you can just use the GG Fork to push debris to the back of the oven. I use a wooden scraper to remove burnt on stuff before every cook. When it is time for a major cleaning, I soak the grates in soapy water for a while and then use a brush for a deep cleaning. I usually...

Don't forget to give frozen pizza a try. I have not cooked a pizza indoors since I got the Grill Grates. I let the pizza thaw slightly and cook at around 400-425. The thawing helps to make sure that the pizza is cooked all the way through. Place the pizza on the grates and after a few minutes...

The first location that I tried for my Trailblazer was next to my gas grill in a fully-outdoor location that was next to what could best be described as an outdoor room. It is basically just a roof with no walls. In this location, smoke was not a problem but the noise from the fan was very...

I am not familiar with your gas grill brand but you should be able to convert it to propane fairly easily. I went the other way years ago, converting a propane Webber to natural gas. The modification involves changing the gas orifice to a size appropriate for propane and adding a propane tank...

Wow! This has turned into a popular post. I agree with those who favor automated pellet smokers over ceramic for convenience. In fact, I ended up selling my ceramic smoker, (in my case it was the smaller Vision model), soon after setting up my Trailblazer. My outdoor kitchen now only contains an...

I have the Anova. It works great and is reasonably priced. As for the app, I find it to be a waste of time. All it really does is show the current temp and timer. Sous Vide is a great way to cook meat so it is tender and moist. It is also great for cooking larger quantities of meat portions...

So I let the pizza thaw a bit and raised the temp to 500. That combination did the trick. The dough was perfectly cooked this time. Some have asked me which brand of frozen pizza is best. I am sure that everyone has their own preference but for me, Scream'n Sicilian tops the list. IMO, this...

Cooking at 500 degrees brings up another question. When cooking at high temps, there is not a lot of smoke produced. I was thinking that when the pizza is close to done, turn the smoker to a low temp for a few smoke-filled minutes to increase the smoke flavor. What do you think?

Maybe I will up the temp to 500 as well.

I do not use a stone. I started out just cooking the pizzas on the metal grate. Lately, I have been cooking them on GrillGrate panels which get hotter than the smoker but do not burn the bottom of the pizza if you rotate a few inches every five minutes. All the visible parts of the pizza is...

Since I discovered what a great job my smoker does cooking frozen pizza, I have not used the house oven for that purpose in months. One question keeps coming up, however. Most of the time when the top of my pizzas are done, some of the crust remains a little undercooked. I am certain that this...

I have not used ground beef in chili for many years. Ground turkey is leaner and tastes great. My classic recipe substitutes a can of sliced green chilis for the bell pepper and stewed tomatoes for one of the cans of diced tomatoes. Instead of beer, I use spicy V8 juice. I also add a little...

I have had the unfortunate experience of having a pre-heated pizza stone explode on me when it came in contact with the cool pizza dough. I solved this problem by replacing the "stone" with a metal version. Just for fun, I put a few interlocked Grill Grate panels in the smoker, ridge-side up...

My last two cooks had the same unusual problem. I had just cooked a frozen pizza. (The pizzas turned out great when cooked on the Grill Grates at 400 degrees, crispier and more evenly cooked than in the oven). When the job was done, I pressed the power button and the cooling countdown began...

I had a similar experience as a newbie. My 340 had trouble from the beginning getting the pellets to light. Sometimes it would light quickly other times it would take as long as 20 minutes. It was during one of those long waits that everything went boom. My guess is that the pellets were not...

About a year ago, I purchased GrillGrates for my Magic Chef gas grill. The plan was to move the grates to my RT-340 when needed in order to sear or produce those beautiful grill marks. The GrillGrates worked so well on the gas grill that they never got a chance to show their stuff on my smoker...

If you have the powder, you can make a thin past that works pretty well.