Mastertech59
Well-known member
Whatever you say MT
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Whatever you say MT
Time for a bigger patio. ?I never planned on abandoning gas all together but the 4 burner Weber I have is over 4 feet long and I have a separate cart with side burner I use for prep that is also 4 feet long. My 8 x16 patio is getting crowded!
Time for a bigger patio. ?
Hilton Head I love it there, here in Connecticut I would get taxed to death for any improvements to my property. ☹I wish but the existing patio sits dead on the set back line. Here on Hilton Head one would receive less punishment for robbing a bank than violating that rule!!
Probably not much better here. I want to put a simple metal roof over my 8x16 foot paved patio. I could do it code compliant for $2500 material and my labor. To permit it requires stamped plans from an architect and engineer, an as-built survey and approved drainage plan in addition to having POA/ARB approval plus the permit cost. A $2500 project ends up costing 10 grand! I cannot complain. My property is worth 4 times what I paid for it 23 years ago.Hilton Head I love it there, here in Connecticut I would get taxed to death for any improvements to my property. ☹
I never thought my new 590 would replace my gas grills but I did think it would be okay to cook things that don't need to be seared like the pork chops I cooked tonight. Max temp after an hour was 425. Really limp performance in my opinion. Glen Beck Lied!
OMG!We need ALOT more info than that if you're looking for help.
If you're trying to flame broil those PorkChops it's not going to work on the 590. I'd like to suggest you try some different techniques for pellet smokers. Like low and slow smoke them until about 145° internal and then reverse sear them at 425° or whatever you can get out of your 590. You made need some adjustment or Calibration since it's new?
(Reverse sear is searing at the end if you're unaware)...this is NOT a smartass reply btw. I did these the other night just as I described....View attachment 4697
Crazy as this might sound, I only use my 590 for low temps and long cooks where consistent temperatures are a must. I really think of it as a smoker. I know it can be used as a high temp grill, I just choose not to use it for that. I have a great gas grill if I want that high temp sear. Plus I like the flames and occasional flare up from the gas grill.
Yes they're still juicy, not dry at all. Pull them at 145° bring em up slow and you should be good.OMG!
Those chopped look awesome!
We’re they juicy in the end?
I’ve heard of a lot of dry pork chop stories.
My pellet grill does what I want it to do provide a very controllable source of heat that's great for smoking and longer cook's, yes it can sear but we really don't use it for that. You need to think about it being more of a oven than a grill. I also have no intention of giving up my gasser either because it's our go to quick get it done grill, now with being said a Bullseye might be added but the jury still out on this.
If after running your 590 for 1 hour and it only reachied 425 somethings not right, pellets come to mind but after spending the $$ you did I would be calling RecTec as mentioned earlier.
I have a RT-700 and learning all the time. I did my first Filet Mignon steaks last night and it went well. Set 250. Slow cooked to 130, then took off, set to 500 with grillgrates. At temp, seared 3min each side for an internal of 155. Wife loved the taste and texture. I think next time I’ll pull off at 125 and use the flat side of grillgrates to 145. Point is, you got to try different things, that’s part of the joy!OMG!
Those chopped look awesome!
We’re they juicy in the end?
I’ve heard of a lot of dry pork chop stories.
You got that right Brother!Hilton Head I love it there, here in Connecticut I would get taxed to death for any improvements to my property. ☹
I’m a firm believer in “to each his own”. But I have over just the last few months worry less about grill marks. I’m perfectly happy with a steak of chops cooked on my RT-700 that provide me that great wood-fired/grilled flavor. And, on those occasions where I’m trying to impress someone with grill marks, I just put my GrllGrates on, heat them up to 425, and they put some nice cross-hatched marks on those steaks snd chops while still capturing that wonderful wood-fired flavor.I never thought my new 590 would replace my gas grills but I did think it would be okay to cook things that don't need to be seared like the pork chops I cooked tonight. Max temp after an hour was 425. Really limp performance in my opinion. Glen Beck Lied!