Recent content by OrangeCrush

How long did it take at 225 to reach 110 degrees?

Does the outside layer of meat become very chewy, almost jerky like?

3 hrs @225, 2 hours sauced and wrapped in foil, same temp, 15 min @400.

Did some ribs yesterday, modified 3-2-1, my last stage was 15 minutes at 400 to “finish” them. The outside layer was like jerky but the meat under that was perfect. What might cause this?

Group Buy?

Ok, so I get Jeff’s newsletter and this week he offered up a new twist to ribs, wondered if anyone has tried this... basically cut the ribs BEFORE COOKING in such a way where you leave meat on every other rib. Means the alternate bones can be used for stock, but gives really meaty portions. I’m...

Thank you for this!

In you, or in the brisket? 😂

I’m in, since the boys don’t seem to be able to get them.

This sounds like a fabulous process, thanks for the detail. I’ve done I rack on my stampede and found the bark to be almost like Jerky. Is there a step I’m missing that would give me a more chewable outside layer?

Or just call the Recteq IT support department, took them 5 minutes!

A fold down front shelf for the stampede. 😉

I like it! Fits with the motto, “It’s all about the Q!”

Anyone have any idea why RT did not put a chimney on the Stampede? Mine is on my uncovered deck, hopper in the back would have an accessibility issue as well. Love me my new 590!

I like it, not sure how weather proof it is, and the magnet probably won’t stick to the stainless.