Looks like RT has a few wins with the new cookers out now days. I am an "if it ain't broke don't fix it" kinda guy. My 680 with the original controller has done well for me all these years. Cooked a perfect rack of ribs two days ago. Gonna stick with the 680. Besides, who wants to start to...
Sorry all. I have an older version of the 700, I have the 680 which has an extreme smoke mode on the pad. I would say it is equivalent to Lo on the newer versions.
I have been smoking on the RT during winter for years. Both with the barrel vacuumed and with a few layers of ash on the bottom. I have not noticed much of a difference. Matter of fact, I vacuumed tonight knowing temps were going to get into the teens in the next few hours. I also don't...
Ok, not exactly what some of you were thinking!!! After 6+ years with my 680, I am going naked on a pork butt tonight. I know many of you already do this, but I have never cooked on the 680 without tin foil on the drip pan. Well in about 30 minutes I am about to start. Mostly because I am...
Central Jersey here. My 680 has stayed out in the elements uncovered with pellets always in the hopper for 7 years. I do use it rain snow and shine year round. Have not had a problem yet....knock on wood. Last cook was last week and a rack of spares. Should be no problem in the garage and...
Yeah every piece of meat is different. Using time and temp is a good starting point, but you need to let individual hunks of meat tell you what they are thinking.
IT is always a good guideline, but I always go by probe and feel. If it probes soft, then it is where you want it to be. Especially if you have been happy with your past cooks. Each hunk of meat is different and each will always cook differently.