Recent content by JimB

  1. J

    Debating an overnight cook

    Best thing about a pellet grill is constant temperature unattended cooking. Since I've got mine, I always put pork shoulder or brisket on between 10pm and midnight, typically with temp set in the low/180-200 range, then go to bed and sleep soundly. When I get up in the morning, it's usually time...
  2. J

    Should i cook like this or finish the butchers job?

    So, if this was the full uncut packer, no one would be recommending that this be removed because it would not be accessible, correct? The whole packer would be smoked and you would slice through this when serving. If so, why then is it so important to be removed just because the full packer has...
  3. J

    How do you thaw your Protein ?

    Thermal conductivity of copper is around 400 W/mK - aluminum is 247 W/mK, so copper is about 1.6 times as effective as aluminum would be.
  4. J

    Upgraded app

    That's what I came here to say. Use the control panel to control the grill and a meat thermometer to check for doneness. Mankind has been cooking for literally thousands of years without apps and phones...
  5. J

    My Pork Butt was dry and seemed undercooked

    For a ~10 lb butt, I put it on at 9-10 pm the night before on low/max smoke. When I get up in the morning, I raise temp to 225 and let it sit there until internal temp reaches 203-205. This usually ends up being 2-3 PM. I then pull and wrap in red paper, then foil (to keep cooler clean). Place...
  6. J

    Non stick coating for drip pan ?

    I had always used Reynolds heavy duty. Frequently seemed to get a small pinhole/tear at the bottom where the side flanges bend up and the lower edge angles down. Drippings always seemed to find that hole and were drawn up via capillary action between the foil and the pan, so the pan was never...
  7. J

    Shipping time

    How much do they charge for those smoke vents, including shipping?
  8. J

    Don’t pay attention to the manual

    Sounds like you've made intelligent and astute observations. Something doesn't sound right to me though. I've had my RT-340 for a couple of years now and have smoked year round - from ambient temps under 20F and snowing in February to 95F and sunny in July. In the cold, I've never used a welding...
  9. J

    Portable 340 - RV game changer?

    Agreed with other posts above. The 340 is "portable" in the sense that the legs fold up and my 15 year old son and I can lift it up onto the tailgate of my pickup. I've taken it to local holiday type campouts where we're not more than a couple of hours from home for a 3 day weekend with a group...
  10. J

    Latest app update busted connectivity

    I can't see how the app would cause temperature fluctuations unless it is continuously changing the set point. Changing the setpoint via the app should be no different than physically adjusting the setpoint via the dial on the grill. If you watch the screen on the grill controller itself, do you...
  11. J

    How Large a Turkey in the 340

    I did a 20 lb bird in 2 sessions last year. Went 1 step beyond spatchcock and split into 2 separate halves. Each half fit nicely over the drip tray. Cook time was 3:45 @ 275 F Obviously, this is only an option if you don't need the entire bird done at the same time.
  12. J

    Sams Club BBQ beans

    IMHO, any type of beans are better heated up or cooked on the smoker. Can't hurt compared to heating in a pan on the stove or a dish in the oven.
  13. J

    Estimated time remaining

    Anyone that's done this for a while knows that there is no way of accurately estimating the remaining cook time. On something like a pork shoulder, I'm as repeatable as I can be: same size cut of meat, same grill, same pellets, same precook procedure, etc.. Even with all that, the onset of the...
  14. J

    Coming soon?

    At least it will be able to use the idiotic y axis temperature scale in the phone app.
  15. J

    Newbie

    Could anyone that has the vents installed post a pic of what they look like? How do they attach to the grill? Thanks!
Back
Top