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You lost me when you talk about leaving your pellet grill out in the rain. Can't imagine what that does to the pellets even with a lid on the hopper.

No reason I should try to tell you how to cook a Pyggy. Great job Chef!

I use an old lodge cast iron frying pan. some time right side up and some times bottom side up Works great for me. Usually have it in the grill during the initial cooking to speed the heating time up,

Going on year 3 with my 590 and I just don't see the temp probe problem. Maybe I am just way to simple and only use the probes as a "guide". Being an " old curmudgeon" my advice is learn to cook and quit depending so much on gadgets.

Wow! Water Boy. What a slab of ribs! Now I have to spend big bucks to see if I can do as well.

You should be very happy with it. Been grillin about 60 years and just 3 years ago turned to a 590. I'm talking from split 50 gallon oil drums ,green eggs in 1973,weber kettles,brinkmans,texas smokers,heck even a couple gas things! My 590 is big enough for the 2 of us and as much company as I...

Don't know about those grates since I use a 12 inch cast iron frying pan for searing. Like to leave the pan in the grill while I get some smoke on the steak(about 1 1/2 hr at 180-200) I always start my meat straight from the fridge so I can guarantee after the smoke it will be barely 110...

I would marinate overnight in apple cider ,bay leaves and apple juice. Take them out of the brine early and dry them then put them on an open rack back in the fridge uncovered to form a "pellicle "( couple hrs.) Right out of the fridge smoke at 200 for a couple hours. Temp will probably be 120...

Started using Picanha (sirloin cap) from Costco. I usually cut mine into two finger thick steaks trim the fat cap to what I like and then dry brine them overnight uncovered and elevated in my fridge. I smoke these at 180 for an hour or so and then remove them and let them a rest a couple minutes...

I prefer coffee from Panama. I am lucky to have a friend with a small hacienda in the mountains and get Geisha from him. If I can't get his then I just use any from the Boquete region of the country. As a side note. I do make a wonderful beef rub using any old cheap coffee I have on hand. Just...

Been using them for awhile now. No problems but do find they give a heavier smoke flavor to my meats.

Not a brisket just an old chuck roast but smoke ting is nice and meat was juicy. No tube used at all.

I usually start mine straight out of the fridge at 200 for 4 hours or so then bump up the temp till I wrap in Paper. Have no use for or use a tube since I seem to always get a nice smoke ring. Could be that I also season with my rub overnight at least and uncovered. Almost makes a pellicle on...

I have to agree with you on the grease fires when trying to do a sear after a low setting smoke on a fatty steak! Happens quite often so now I use a pan for my smoking then take it out and sear to my hearts content. Think maybe you heat deflector is missing or not on properly. I for one just...

Just go to Costco and buy the Food Saver. I have been using them for years and they work very well. Process half a dozen deer a year and a lot of beef. Meat keeps very well and have eaten venison that got forgotten and was 3 years old. Not even a problem and super tender with the slow aging.

Had one of mine melt but it was because of a grease fire in the drip pan. Planned to replace it but if it will strip the threads then to heck with it.

Here are a couple more pics for you of the prep work. Fun cook but watch out for the blaze at the end.

Porchetta was one of my first cooks. Used a fresh small skin on belly approximately 12"x18" stuffed with a Costco pork tenderloin. I dried the skin with kosher salt overnight in the fridge then crosshatched the skin down to fat only don't hit meat. (razor knife works great). Season meat side...

I would go with what Jim suggested. Only thing I do differently is a longer low smoke time since I always cook my meat straight from the fridge to the grill. Get marvelous smoke and always a nice ring.