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Harvested on Saturday. Dry rubbed with salt, pepper, smoked paprika and garlic powder. 205 on the 1250 until internal temp hit 140. Spritzed with fresh apple cider every 10 degrees or so. In a food processor I combined 8 chipotle peppers in adobo, cumin, garlic cloves, vegetable oil, salt...

Attached a cutting board. And increased the surface space of that small stainless steel top.

It's chili season in the north east. Made my first of the fall. Smoked London broil, fresh chorizo sausage, poblano peppers and jalapeno. Finished with the pot on the Recteq at 205 for 4 hours. Stirring every 30 minutes or so. The London broil doesn't have a ton of flavor so I tried something...

Had our first frost here so I decided it was time for some chilli. Smoked a couple London broil cuts, poblano peppers, jalapenos and fresh chorizo. Chopped them up and sauteed with some diced onion. Beef broth, crushed tomatoes, seasoning, and beans (yes beans. I have four kids and three...

Kept it simple. Local pork sausage smoked on 180 for 60 min with leeks and red potato. Tuned up to 225 until sausage hit 160. Chopped and dropped in a pot with carrot, celery, garlic, cabbage, bay leaves, Italian seasoning, vegetable stock, salt and pepper. Smoked sausage, leek, and potato...

*edit* I just realized this went to the wrong group. Moderators please feel free to move this to the appropriate group. My 1250 was delivered Friday afternoon. I have read about some delivery nightmares on here recently so I was concerned. I gotta give recteq and Estas shipping props. I...