Recent content by Michael53

Agreed. I use my Napolean gas grill for grilling, 700 for smoking!

I’ve not done bacon, but routinely use a mashup of rosemary, thyme, garlic and olive oil to put under the skin of chicken and turkey breast. So it should work, although chicken might get to 165 I breast before bacon is done. Not sure about that.

Man, those are huge! Can’t find any near that size here By me. I smoked a small shoulder yesterda. Have to trek to Costco about an hour away for nice shoulders like that. Of course that’s where I always by briskets anyway. Let us know how they turn out.

Nice job, congratulations. Will be doing my first brisket in a week or so. Pork shoulder last week was perfect..

Good deal! Looks and sounds like my recent first overnight with a pork shoulder. The ability to trust a smoker to maintain a set temp, while still producing smoke snd heat was the primary reason I bought my recteq. After my first and only overnight successful smoke of a pork butt I am now a...

Thanks to all for the input. I’m a long-term offset stick burner, and this was my first serious smoke on my new Bull. I have been vacillating for 2 years about a pellet grill, primarily because of several neighbors who all bought pit boss smokers and which produced very disappointing smoke...

Great,thanks. I’ll let you know how mine turns out.

Have a Bull RT-700. Has anyone ever smoked a pork shoulder for 12 hours plus on extreme smoke/Lo And then turned up heat to 225 to finish and bring up to 190 internal temp? Forgot to mention- it’s a 10.5 lb butt.