Recent content by DenStinett

Hey Jim: Yeah, we're still around Just haven't see much to post about in awhile Hope all's well with you and yours

Seems that they are available most everywhere But they sure as hell ain't no buck fifty, or ever their regular price of three fifty 😵‍💫...

Looks amazing Jim

OK, I'll confess I brought a 20 oz "Pint" of my Homemade Kahlua Ice Cream to both, my Manger and General Manager My Manager didn't care for it much, but I heard His Wife did On the other hand; my GM and Her Boyfriend eat the whole pint in one sitting She said; "If you make more, we'll definitely...

Welcome to the Forum Azace When it comes to the "Remote Start" removal from the App(s); The story I heard was: A Grill (no brand named) Owner always remote started his Grill on his way home from work One day (unbeknownst to the Owner) his Gardener saw the Cover off of the Grill and proceeded to...

Welcome to the Forum and the RecTec Family Yeah, a lot of owner got all spun-out when RecTeq turned-off the "Remote Start" feature Not sure if it's fact; but it sounds as it that is now an industry wide move Most, if not all Maker have deleted it from their Apps too All these legal types seem to...

Last week, I smoked some "Stew Meat" for Catherine .... She makes a mean "Smoked" Beef Stew Our local Smith's (Kroger) Store has a GREAT Meat Department They offer this "cubed" Beef as their Stew Meat ANYWAY ... After smoking Her Stew Meat last week, I snuck a couple chunks, and thought; "If...

Welcome the the RT Family GOM I came to the RT700 from an Offset too Do miss the flavor of the Smoke you get from from an Offset, but don't miss the WORK ! "NORM"

Looks great Andy After watching a lot of YouTube BBQ Vids, it seems that most of the BBQ "Pros" are turning away from the 3-2-1 Method They're going more trying different "Wrap vs. don't Wrap" Methods We've been wrapping our BBRs (in Foil) with a bit of Smoked Lard for sometime now Very moist...

10 hours at "LO", opened-up to set the Bark And, I don't tie them I just wrap them tight in the Foil along with the Smoked Lard https://www.recteqforum.com/threads/costco-pork-butt-rant.7183/page-2#post-100894

I do wrap in Foil (with Smoked Lard) after the first 10 hour at "LO" Back in at 250 to an Internal Temp of 190 - 200

We'll actually be watching the game instead of "The Puppy Bowl" tomorrow My Wife's Work is giving out $50.00 to each Employ, if their Team wins .... so NOW She's interested .... Go 9'ers I'll be wrapping-up a couple dozen Moink Balls And, I'll be trying my hand at Bacon Wrapped, Cream Cheese...

When I smoke a Whole Turkey, after it's done, I save, then Double Smoking the (Skinless) Turkey Breasts Spray them with Avocado Oil, add Salt, Pepper and Garlic Put them back on the Bull on "LO" for a couple hours, until they reach 140 - 145 Internal Great to eat as is, sliced for Sandwiches or...

Smoked Lard Like Smoked Tallow (on Beef), I slather it on my Pork Butts and Ribs https://www.recteqforum.com/threads/ruined-st-louis-3-2-1-ribs-1st-try.7189/#post-100096

Sorry I'm so late to answer But as SmokeZilla said, yes, that is an OEM RT Large Shelf I use it on a lot of our Cooks, and maybe it's just me, but I do believe it does allow for a bit more Smoke on the Meat Not sure if they still offer it though .... it's not shown on their Site any longer...