Recent content by Dano

Is that mesh mat one piece? Where’d you get it if it is. I bought a grill grills jerky rack and the mesh mats work great to make ground jerky. Looking for mats that could be cut to fit on the 3 racks.

I have started saving the plastic bags from the pellets I buy. They work great for me when I scrape my drip tray from my 590. They are heavy enough and big enough to fit the entire drop tray in to scrape it off. Once finished scraping I just fold or roll up the bag and put it under my 590 and...

The GrillaGrills jerky rack also fits nicely in the dishwasher with a little maneuvering. One time through a heavy cycle and it comes out like new.

I don’t know that 1 lb. of Italian sausage would make any difference vs. another type of ground meat. The next time I’ll try ground venison and beef. I’m fairly confident it’s gonna be good regardless of the meat used.

I did not drain the beans. Luckily no gas issues. 🤪

A few weeks ago RecTeq sent me an email with a recipe for Over the top chili. I had the chance today to make a similar version and my daughter said it’s best chili she’s ever had. I can’t say I’d argue with her. I saw another post on the RecTeq Forum for a modified version. Pretty much followed...

For my injection I used 1/2 a cup of Jack Daniels, a stick of butter, 1/2 cup apricot preserves, 1/2 cup maple syrup, and a cup of pineapple juice. I injected all but about 3/4 a cup and saved it for a glaze. I added about the same amount of Blues hog raspberry chipotle BBQ sauce and glazed it...

I put something like this Plastic corners on my hopper lid as others have on here.

I have a 590 big enough for my family of 3. There are options for more shelving. I did a custom stainless rack in mine. I also bought a Jerky Rack from Grilla Grills. They are on sale right now for $74.99. One of the first things I purchased years ago when I bought my first pellet grill...

For an injection for a bone in ham what is better Jim Beam or Jack Daniels? Plan to add some butter, brown sugar, maple syrup, pineapple juice, orange marmalade jelly to the injection.

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.

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...

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!

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

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.