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Thanks for the Solo cup idea, it's great!Little things...
I clean the drip pan before hot cooks. I lay foil on top for easy clean-up.
I use cheap Solo Cups in the bucket to catch drippings.
I clean the fire pot every few cooks. More reliable temps.
I leave the ash in the bottom of the drum for insulation. Some don't.
I want a 5 gal. bucket top shop vac for swapping pellets. Now I'm scooping them out.
Keep notes of your cooks for later reference.
Have fun!
First things first...do a good "burn in" with some cheap, fatty meat. I recommend getting throw-away bacon or fatty pork from the butcher. Smoke it a while to cook out the chemical/cardboard smell and to season the recteq.I bought the 700 fully loaded with the cart, smoke box and shelf.
any tips on using and maintaining it properly? What’s the best use for the smoke box?
I really don't think you have to season with any cook. The burn in should be sufficient to burn off chemicals and smells of new equipment. 1 hr. at 400* should do it. Doing a real fatty cook, like bacon just makes a bigger mess to clean up after, and if you don't clean after it you may have a nice grease fire when you start up next. . I would go straight to ribs, any method you like. I prefer the 3:2:1 method for spares or 2:2:1/2 for baby backs, but any proven method if done correctly will reward you with a good memory.OK, so I am assembling tomorrow and then burning in. I am NOT a professional griller and just want to have a great grilling experience for once.
I have a couple of questions:
1-What is best MEAT to season the grill, I have seen chicken thighs, bacon, what about hamburgers. Just want to do whatever is best. AND it looks like you only put it on the right side of grill?
2-I am going to cook for Easter and my son who is coming home from school wants beef. He really wants a beef tenderloin. I would appreciate any pointers.
I have had many grills over the years, BGE, Gas, and even a Holland Grill, which uses indirect heat like a pellet grill, but have been disappointed in them all.
I am hoping the RT is the answer I have been looking for.
Thanks in advance for your help!
Do the 400 degree burn in for 1 hour as recommended by recteq, no need to cook something greasy to season it, that will happen in time with every cook.OK, so I am assembling tomorrow and then burning in. I am NOT a professional griller and just want to have a great grilling experience for once.
I have a couple of questions:
1-What is best MEAT to season the grill, I have seen chicken thighs, bacon, what about hamburgers. Just want to do whatever is best. AND it looks like you only put it on the right side of grill?
2-I am going to cook for Easter and my son who is coming home from school wants beef. He really wants a beef tenderloin. I would appreciate any pointers.
I have had many grills over the years, BGE, Gas, and even a Holland Grill, which uses indirect heat like a pellet grill, but have been disappointed in them all.
I am hoping the RT is the answer I have been looking for.
Thanks in advance for your help!