Check the tracking info at least 6 times day.
On the day of delivery set up a chair on your driveway with some music and a cold one.
Have a $20 bill ready to offer the driver if he helps carry the box to your back yard.
It worked for me! LOL
I have a rule that I follow when using my RT. “Do not use the Recteq recipes”.
There are so many resources on You Tube that you can learn more from that will yield better results.
Unfortunately, those that have come from using gassers rely on the manufacturers recipes without learning the basics...
The fat will not render into the meat. The meat is too dense to absorb the fat. I have a BGE and the 590. The first time I smoked a brisket on the 590 it was fat side down, One of the best briskets I have cooked.
I was watching a Mad Scientist YT video on how to smoke a brisket on a pellet grill. Jeremy Yoder recommends smoking the brisket on the upper shelf to improve air flow and better bark.
Would the small interior shelf support a 11-12 lb packer brisket or would I require 2 small shelf’s?
I prefer...
I am not a fan of Recteq recipes. I have smoked Beef Plate Ribs many times before and they take 6-8 hours depending on the weight. What type of beef ribs were you cooking?
4 Hours is not enough time for the fat to render.
Congrats, are you going to cook some chicken thighs to start the Seasoning process?
There are plenty of you tube videos on how to use and maintain the RT available.
Set the chicken on a rack in the fridge the night before to dry out the skin. I get crispy skin all the time as long as I use this method. No need for baking powder. I have tried he 0-400 for wings but I just prefer to cook at 350-375 and flip the chicken every 10-15 minutes until done.
Spread a little corn meal on a wooden peel before laying out the pie to prep. Make sure the stone has preheated at least 30 minutes after reaching target temp. I cook a 400 and it takes 14-15 minutes per pie.
Depending on the weight Spares take 5-6 hours to cook at 225. I apply the rub about an hour prior and start a low smoke for 30 minutes and raise to 225. No wrap and check for probe tenderness with a toothpick or Thermapen. When the ribs are tender I glaze with sauce and let it set for 20 minutes.