New Patio Legend 410 owner

[berkleegrad]

Greetings All,

Joining the forum from the Islands near Key West.

New to pellet grills; but, not new to smoking meats. Bought the Recteq Patio Legend 410 and have had 3 cooks so far.

Previously, had very good brisket results with the old Brinkman and a Sous Vide. Wondering if any one else has incorporated a Sous Vide into their cooking routines? Or, if that is just blatant “grill heresy” i understand.

About of curiosity, on the burn-in and prep video it was suggested to cover the drip pan in foil. But, they specifically stated not to cover the up folding edges along the long sides of the pan. What’s up with that.

If you are every down this way stop in say hi and see our Classic Rock Band : Stormfront! We play the juke joints, water bars and Tikis from Marathon to Key West.

Thanks and looking forward to tips, tricks and recipes from all y’all who’ve already pushed down the tall grass on this thing.

Bark on, -Rick

 

[C. Keeper]

Greetings All,

Joining the forum from the Islands near Key West.

New to pellet grills; but, not new to smoking meats. Bought the Recteq Patio Legend 410 and have had 3 cooks so far.

Previously, had very good brisket results with the old Brinkman and a Sous Vide. Wondering if any one else has incorporated a Sous Vide into their cooking routines? Or, if that is just blatant “grill heresy” i understand.

About of curiosity, on the burn-in and prep video it was suggested to cover the drip pan in foil. But, they specifically stated not to cover the up folding edges along the long sides of the pan. What’s up with that.

If you are every down this way stop in say hi and see our Classic Rock Band : Stormfront! We play the juke joints, water bars and Tikis from Marathon to Key West.

Thanks and looking forward to tips, tricks and recipes from all y’all who’ve already pushed down the tall grass on this thing.

Bark on, -Rick

Welcome!

 

[Kid]

Yeah , welcome , I used to live on Big Pine key

 

[berkleegrad]

Yeah , welcome , I used to live on Big Pine key

We live over on Ramrod. Of course, we’re on BPK frequently. Still in Florida?

 

[Jim6820]

Greetings All,

Joining the forum from the Islands near Key West.

New to pellet grills; but, not new to smoking meats. Bought the Recteq Patio Legend 410 and have had 3 cooks so far.

Previously, had very good brisket results with the old Brinkman and a Sous Vide. Wondering if any one else has incorporated a Sous Vide into their cooking routines? Or, if that is just blatant “grill heresy” i understand.

About of curiosity, on the burn-in and prep video it was suggested to cover the drip pan in foil. But, they specifically stated not to cover the up folding edges along the long sides of the pan. What’s up with that.

If you are every down this way stop in say hi and see our Classic Rock Band : Stormfront! We play the juke joints, water bars and Tikis from Marathon to Key West.

Thanks and looking forward to tips, tricks and recipes from all y’all who’ve already pushed down the tall grass on this thing.

Bark on, -Rick

Welcome to the forum, @berkleegrad; glad to have you here.

As for Sous vide, it is a great way to heat up leftover brisket, pulled pork, etc. Many on the forum have used Sous vide in one way or another; definitely not “grill heresy.”

 

[Bizutch]

In the video I watched, Jody stated it was to prevent interfering with airflow, which will cause temperature fluctuation & uneven heat zones as well as the foil getting lifted /twisted/ misaligned by the fan/thermal rise