casagreene
Member
- Messages
- 8
- Grill(s) owned
- Stampede
So first, had a offset smoker for last 5 years. I would have been up every three hours in the dark half asleep putting on wood or charcoal.
Only after first burn in then cooking a chicken.. I just went for it and did a 16 pound Brisket. Dry rub and in fridge for 6 hours, then threw on the 590, extreme smoke for 3 hours, then 225 and went to bed. I woke up at 7:30 freaking out alarms didn't wake me... wasn't any!! Graph showed it held 225 the whole night, and showed how meat was in a stall. So wrapped and put back on till 203. In towels and into cooler for 3 hours until family arrived for Linner! Still lots to learn but was amazing and "almost" perfectly cooked! (think I trimmed to much fat).
Used many of Ya'alls post for first cook.. Thank You!
Yes offsets are the old school standard but...I aint got time for that!! The RecTec made a 15 hour smoke fell like nothing!
New 590 owner....and happy!
_SG
Only after first burn in then cooking a chicken.. I just went for it and did a 16 pound Brisket. Dry rub and in fridge for 6 hours, then threw on the 590, extreme smoke for 3 hours, then 225 and went to bed. I woke up at 7:30 freaking out alarms didn't wake me... wasn't any!! Graph showed it held 225 the whole night, and showed how meat was in a stall. So wrapped and put back on till 203. In towels and into cooler for 3 hours until family arrived for Linner! Still lots to learn but was amazing and "almost" perfectly cooked! (think I trimmed to much fat).
Used many of Ya'alls post for first cook.. Thank You!
Yes offsets are the old school standard but...I aint got time for that!! The RecTec made a 15 hour smoke fell like nothing!
New 590 owner....and happy!
_SG