Recent content by Bmoredunks

Pick me please!

Someone else correct me if I’m wrong but I think it also depends on what “end result” you are looking for with pork. Pulled pork cooks til about 203 internal and a “slicing-style” roast at about 145. In a pulled case I I injected some apple juice and generously rubbed some Bone Suckin Sauce Rub...

Wesgegg on here has what you’re looking for. Just message him.

Ohhhhh yyeeeeaaaaahhh. Looks Sweet!

I went with the 590 and no regrets. My thought was it’s $300 difference in the price...which on its own is not that bad. However, by the time I finished with all of the add-ones, my price was now past the price point of the 700 and the commie state of Md taxed my order on top of it! So my...

You will NOT be disappointed!

Folding shelf... not table. Lol

I got the cover, back vents, folding table, sear kit, 200 lbs of pellets and the small interior shelf. 20% off

Welcome to the forum and Rec Tec! I did a pork loin roast last week and started at 210-225 til about 165 degrees and then upped it to 250-260 til 205 and WOW! A beautiful smoke ring too. Unfortunately in my zest to pull it and eat...I forgot to take a pic.

Did some bacon wrapped turkey tenderloins last week. MAN were they delicious!!

No doubt about that. (y)

Thats what I was impressed with nonetheless....that their private numbers were given! I thought it was a great way to start off too. Maybe I’m gettin senile. Lol

Just wondering..... Im pretty sure that I had seen on you tube and various other smoking forums comparing grills about a personalized letter that “surprised” people when unpacking their Rec Tecs. It was meant to solidify the company’s reputation for service beyond the sale by Roy and Ron. Has...

A couple of turkey tenderloins on the Stampede now.