Recent content by GrillRookie

I got the RT-590 a year and a half ago. Bought the pellet offer and the cover. The pellets work great. I never use the cover since I have an outdoor closet to keep it in. I bought both the sear kit and the griddle. Only used the sear kit once. May never use it again. Use the griddle...

I have the rub. The pork loin in 3.7 lbs. Need to know the following. 1. How long should I do the low temp. smoking portion ? 2. At what temperature should I then do the cooking portion ? 3. At what internal temp. should I take the loin off the grill ? Any other tips would also be...

Thinking about slow cooking them before placing them on the Stampede to smoke and finish them. Is that a good idea ? Thanks.

I’m going to do the breasts in the oven, but want to smoke cook the legs. I’m not looking for any type of rub or anything like that. Just want to know how much time and at what temperatures you would use for both the smoking and cooking stages.. Thanks for any help.

FWIW. I live at 8,000 ft. I have used a bunch of smkoing recipes from people at sea level and never had a problem. I’d also guess that maybe the quality of the meat could be an issue.

Are all wood pellet brands the same size pellets, i.e. can they all work on a Recteq ?

Just finished testing it. Evidently the Lo temp is 200 degrees and the 590 was able to maintain that for 20 minutes. So, it looks like I don’t have the issue I thought I had when I believed that 70 was the LO target. If I feel that I need it lower than 200 in the smoking stage , I think...

I said 70 because someone who has a recteq told me that that was the installed LO temp. But, I get temps above 180 even when I keep it at LO. So, if 180 is ideal smoke temp, I guess I need to know how I can get the LO temp to stay at 180. Thanks for sticking iwth me on this one. Maybe...

So, when I am smoking something that requires a high temp near the end of cooking, but I want to get that smoke taste, I use two stages. First I set the temp at LO, which is the lowest I can go on the controller (not sure what that’s suppose to be, maybe 70 degree), but the temp keeps...

Thanks.

Couldn’t find anything there. It’s a specific issue.

I looked for videos but couldn’t find any. What I want to achieve is to be able to maintain a low temp/high smoke level for an extended period of time. Thanks to any one who can help.

Me, too. So easy and all the light I need.

I’m using a rub for the first time on a tenderloin. A few questions. Do you actually rub it in or sprinkle it on ? How long before you put it on the smoker grill do you apply it ? I’ve seen suggestions that you should apply the rub and place the meat in the refrigerator 24 hours...

Picanha is a Brazilian name/cut. What is it called in the U.S. when you want to order it ? Thanks.