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“The hole is suppose(d) to be smaller, the screws are self taping tightly into the hole to hold the legs.“ 👆This!!!

Just went into my RT app Settings and—sure enough—there is now an “Opt In” setting for the “leaderboard” that was default enabled. It is now DISABLED.

Well, that didn’t take long.

Thanks for that update, @Greg Jones; points well made.

I’m wondering as well; we love our Le Creuset cookware. I’ve been looking at Made In and it is under consideration.

Yes, I prefer full packers in the 10-12 pound range when I can find them. I will go up to 15 pounds in a pinch. Just my preference and it works well for the two of us that I cook for most of the time.

She who cooks indoors (SWCI) has her eye on a new induction range but our current set of fry and sauté pans are not induction compatible. We do have a set of high-quality regular pots and pans that are induction compatible (from our motorhome days). Any recommendations for a top-quality set of...

Well, here’s my take. I fall mostly in the same camp as @Greg Jones, except that I AM a big fan of brisket. That said, I’m not a big fan of cooked brisket fat. Now, I think the most significant factor is in SELECTING the brisket in the first place. I’m afraid I drive people at the Costco meat...

Then, there’s always “Ron Cundy” or “Ray Carnes.” I doubt the company founders would personally put their names on such an crappy app.

@Greg Jones is right! Sadly, if you have a HOA that regulates “smoke,” a wood-pellet-burning grill is not for you. They are supposed to smoke; it is the nature of the beast. If smoke from a grill is a problem for the HOA, using a pellet grill will be a headache for you. Sorry to say that.

I’m thinking about an “upgrade” to the new app just so I can participate in the “profane name” fun. :ROFLMAO: :ROFLMAO: :ROFLMAO:

Now, that’s my kind of gasser cook! Nicely done!

I think @TheRicker may be onto something. My 340 and the 590 both have vents across the lid rather than a single smokestack. I think a couple of the newer RT grills may use the distributed vent system now as well, but not sure and too lazy to look. I’ve long hypothesized (hey, I can use that...

You cook brisket in a Jeep? :ROFLMAO:

If you are cooking a “loin” rather than a “tenderloin,” I think you might want to do an overnight marination. I’d be interested in your experience if you do marinate a full loin.

Exactly! And, that’s the right stuff. Note that it is rated for temps to 1800F.

Meat prices around here lately act like they were printed on a ping-pong ball; up one day and down another. Kinda like playing the commodities market.

I’m away from the house for a few days, but when I return I will check on the ignitor and take a photo. My recollection is that it is just slightly proud of the end of the tube.,

I’m late to this discussion, but have been watching the thread for a while. I’ve had two RT-340s (recently sold one) for about four years and have always started them with the lid closed. Never had a lid pop. And, I’ve never noticed any “bluish” startup smoke. Maybe I have just not been paying...

And, with threaded SS components, adding a bit of high-heat anti-seize will pay big dividends if you ever have to remove them. Don’t ask how I know. :rolleyes: