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Picked up a 3.2# full blood Wagyu Bottom Round on sale; surprisingly nice fine marbling throughout, like a good Wagyu should be. Never done one before and gotta admit, I was sucked in by the beautiful appearance of the meat, despite knowing it’s a bottom round. Initially figured I’d braise it...

Hey, I’m new to the forum and soon to be new to this smokin gig; just purchased the RT-590 which is in transit. I currently have an old “Range” single probe wired thermometer which hooks up to my iPad or iPhone which I use at least a few times a week on my Weber Summit. With the new beast...