Recent content by Maule Guy

I vacuum my 570 maybe twice or three times a year. I think the ash layer adds some insulation to the bottom of the barrel. I also put six fire bricks along the bottom which seems to help even out the heat across the grate and cut down on pellet consumption.

I'm late to this thread but here's my $0.02 worth. Wife bought a corned beef and we decided that smoking would possibly dry it out unwrapped; therefore, if we were wrapping it might as well be done in the oven. Wrapped tightly in foil cooked at 250F until 212F and probed tender. Opened and...

I grabbed two boneless pork butts (shoulders) at Costco for pulled pork. I like getting more bark/lb and was reaching out to get some ideas. Thanx to DenStinett and Jim6820 for their input. At the end of the day in order to get more bark and a faster cook I decided to slice the 8lb butts...

If you are in an area where the local airports "wind sock" is a length of logging chain, you might consider lashing a high point of the smoker to a post if you can't put the smoker somewhere protected. Suggestion only partly in jest. I am assuming the "barrel" of the smoker is where most of...

What SmokeZilla said. You should have room for a pan of water in the RT700. Wrapping is probably a must at 8k ft, tight pink butcher paper would be my choice and maybe cooking on a second shelf to get the meat away from the radiant heat of the fire pot (water pan could sit on main grate)...

Ok, probably longer than needed but here goes. Been more decades than I care to think about since my microbilogy courses so I went out to the FDA site and a couple others. Here is the short story: Meats, etc. need to be kept out of the "danger zone" 40F-140F. Within 4 minutes at 140F most...

DenStinett, I am looking at butterflying two 8 lb boneless Costco pork shoulders on my RT 590. After the 10 hr low period about how long should I expect the 250F cook time to be. I don't see any practical way to wrap these butterflied butts so I am guessing we are talking not wrapped all the...

Below is what I got back from Combustion when I emailed their help line to inquire about the issues with 1.5.1. " Our software team is currently chasing a bug that affected a handful of thermometers when the latest firmware was released. If your probe is working perfectly fine, you may hold...

My combustion thermometer is still on 1.4.1. Thanks for the warning.

I've had good luck with Meathead's "Memphis Rub" recipe for pork. Make nice bark on ribs and the times I have used it on pork shoulder. The salt is in the dry brine before the cook.

Jim and Andy sort of covered it. If you buy a 16 lb brisket it probably will trim to about 14 lb. See: for trimming tips. Thickest flat you can find helps. Make sure you are monitoring the actual temperature in your smoker. Trust not the RecTeq temp probe. I have begun putting my...

Jim; Interesting. I will check my software/firmware versions in a bit. How Combustion solves this issue will say a lot about their customer support and problem solving.

NICE!!!

I have a couple (3) "second shelves" for my 590. They all are about the same height but vary in length and width. The 590 has smoke vents all along the barrel so the airflow will be different from a chimney smoker. That being said, I have smoked briskets and ribs on the second shelf in order...

I popped for one of the Combustion thermometers which have multiple sensors along the probe. I gave that a try w/ bone/in chicken thighs at 350F. I was amazed when the alarm went off that the one I had probed was done. Opened lid and tested all of them w/ my instant read and yes they were all...