Recent content by Dano

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    Pork Butt question

    I also go fat side down. Apply rub then put on smoker at 200 degrees for 8-10 hours until internal temp of butt is 165 -170. Bump grill temp to 220 no wrap no foil until it’s 195 internal temp.
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    How long is the power cord?

    If your looking for a longer cord I was able to successfully install a longer cord. Had to get pins out of the plastic that was tricky and found some new pins on Amazon pretty cheap. If anyone asks the pins in the cord are a Molex Pin, Male & Female .093" 14-20 AWG, Series 1189 Tin (Sn) Plated...
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    Easter Ham question

    My ham was 33 degrees internal when I put it on the smoker. I put it on my smoker at 4:30 am at 250 degrees in an aluminum pan. At 8:30 am I wrapped tightly with foil. At 10:30 it was 140 degrees internal. Then I turned down the grill to 180 to hold temp. No internal pyrotechnics. Amazing!
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    Easter Ham question

    Good to know. I’ll keep you posted if there is any intestinal pyrotechnics.
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    Easter Ham question

    Or the experiment probably depends on the family coming for Easter. I don’t have in laws any more so I froze it. Will thaw it and reheat it.
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    Easter Ham question

    I brined an 18 lb. Uncured Ham and smoked it Friday night to an internal temp of 150. Let it rest for 1-2 hours the loosely wrapped in the fridge to cool completely. It fit with a little persuasion into a 2 gallon ziplock bag. My question to you meatheads do I dare leave it in the fridge all...
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    Alright fellas! Pellets…GO!

    Check out this LINK from the MadScientist BBQ on pellets.
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    One mans trials with pellet smokers.

    My first pellet grill was a Daniel Boone made by Green Mountain. Fantastic grill! So good I had 5-6 or so friends purchase the same model from the same place I purchased it for the referral I got a free 40 lb. bag of pellets. 5 years went by and one day when I was vacuuming out the ash I...
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    Jerky question

    I use these from Amazon Link to make jerky on my 590. They are cheap, good quality, FDA approved, and clean up easy in the dishwasher.
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    Rt 590 potential owner.

    Here are pics of the custom cover I had made.
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    Rt 590 potential owner.

    I have a 590 and had a custom blanket made for mine. Keep in mind the cold weather blanket that is sold for the RT-700 comes with instructions about not using the blanket over 300 degrees (it may have been 250, I can’t recall) because it can cause bubbling of the paint on the lid. Trust me I...
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    Brisket Help…Nevermind

    Not trying to start an argument here but this Do water pans improve BBQ? video gives the science behind a water pan. If your not interested in the science fast forward to the 12:50 mark to see the suggestion.
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    Brisket at 225F or 250F ??

    I’m with pungo on this one. Best brisket I’ve had off my 590 was when I brined it then injected it with the brine and cooked at 200 then wrapped at 165 then turned up the smoker to 225-235 to finish it off. I’ve cooked brisket starting at 225 using the same process not nearly as good or tender.
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    Independence day

    I’m gonna try some Hidden Valley Ranch Seasoning Dip & Salad Dressing mix. That should be pretty close to what Symon did.
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    Independence day

    Michael Symon said one meat reaches 140 degrees internal temp the meat doesn’t take in any more smoke. I use 50/50 kosher salt and coarse ground pepper and a little Voodoo from Meat church. Has a great smoke ring and flavor.