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Crisis averted, the instructions are not clear on the installation. The outside brackets actually install below the grates not on top. Otherwise fits perfectly.

Scratching my head on this one, I picked up this rack, have the bull before they called it the rt-700, i dont think the design changed. However the black side pieces do not fit, they are to tall for it to slide all the way in. Anyone else run into this? edit: i dont plan on sending it back, ill...

Cant say any more in regards to what has already been said in regard to cart and must have. But i will say its a true statement for the front shelf.

You will always have this problem on any cheap caster when you overweight it. I have never seen this problem if you stay within rated weight but when you severely overload it, happens overtime every time. My bull i have no issues with but only store utensils and other lightweight items. My racks...

Bark by definition is not a universal thing. Its much like wine, sweet or saltiness. What you like is what you like, doesnt mean everyone else will. As mentioned when you wrap it will steam and soften, foil is worse than paper but you can get different outcomes but venting the foil. As a...

I suspect as some have said you will find you cannot duplicate what open flame does to flesh. I use the RT for most things, but not all 100% RT. Might start but finish over flame, there is no substitution for the maillard reaction that open flame imparts. You can get kinda close with grill...

I too pickup up one going on a few years ago now. Its NIB on my shelf in my office right next to me. If i want more smoke i put it on low for a bit. Otherwise most cooking i do the amount the grill imparts on its own is perfect for the wife so (ahem) is perfect for me too :rolleyes:

Think you may be over thinking it, why not go back to your tried and true way of cooking ribs. Then once you validate that start pulling back temp, experimenting and figuring out if you want to change anything. Just because you now have a way to cook ribs at 225 doesnt mean you have to cook ribs...

Ok ok, smart backside aside. Trim it, slather it with whatever rub you want, let it sit at least an hour in the fridge with said rub, overnight is fine. Set your grill to your desired temp and monitor. Wrap if you care to at stall and continue to monitor. Your temp is your temp, i do them...

You may find other colors, i have not done this with grill cord but have with others and they are not always those 3 and sometimes not even green for ground. But once you find the ground wire the nice thing is it doesnt matter which way the other two go.

Im just wondering if this is one of those 20 hour 3lb'ers i have been reading about?

Take whomever you care for the most when it comes to the flavor of the finished dish. In my case its the wife, now cook something with different wood and see is they can tell or cares about the difference. If so continue down this road, if not think about something else to chase as this one is...

So I have never had a prime brisket take that long and never had a choice one cook as fast as a prime. The other thing i have learned to do is, keep in mind i rarely wrap anything, is once a good crust is formed i have no issue bumping up the heat quite a bit. Have been known to push to 375 if...

Its not the machine that worries most, its the potential bacteria on the surface of the meat that gets pushed into the middle that is the biggest worry.

This is true thats ultimately what helps them be more tender than same cut from someplace else. I do have my concerns as well but honestly cant get myself to intentionally overcook something. Besides, i figure my body needs something to do to stay healthy, so a little stomach upset every now and...

The creases are interesting, i have never seen or had that happen. To me it looks like they were shipped in bulk and something heavy was placed on top. If that is an issue and you are getting from amazon i would simply inspect and send back if necessary. If the retailer has to deal with it...

I too use the ones on amazon, have used several different ones and only a few times have had leak issues. The one thing all had in common was a sharp point i didnt know or realize was there when i sealed it. Coffee beans are notorious for this and you dont realize it till you really get the air...

I could see myself doing this. I prefer hard crispy bacon, however bacon makes anything taste better so yes, go fer it.

Have not but i do use plenty of sugar for other things. If your going to use it in a wet brine really diluted i suspect it will act much like sugar. The thicker it is the harder and more potentially burnt the crust will get on a long cook. If i were going to use it straight, it would be as a...

can you sear directly on the plate under the grill? Is riot mode open flame and capable of wok cooking?