Recent content by ringosmoke

I find them annoying, silly looking and a pain to negotiate when putting on or taking off the grill cover. Keep thinking about replacing them with old MTB bicycle crank arms.

Grand idea @Mike Thank you!

Searing meats: Lodge 12" cast iron Braising some stir-fry, etc.: Le Creuset 7.5 qt dutch oven Most other things: 30+ year old Calphalon Commercial anodized aluminum

Beyond squelching this thread-off-the-rails that has morphed into conspiracy theory nonsense, the ignore button just got a workout too.

Deaths, maybe not so much- blowing the cover off on startup and catching an adjacent structure on fire (or worse) probably happens more often. I have no use for remote start and avoid overnight cooks since my 1250 is sitting on a 12x18 wooden deck. I just switched auto and home insurance...

Dry rub overnight frigitated & apple slice external/internal tucked in, 2+ lb. bourbon bacon-wrapped and smoked pork tenderloin. The stainless fish spatlua was just large enough to coax off of the RT-1250 :) I did the heavy lifting a day in advance and then sliced and heated before "devouring"...

I went with trimmed and trussed beef tenderloin (low and slow then cranked up the heat to sizzle for the last ~5 mins) this year. Turned out as expected with an awesome smoke ring (a bit more "done" than I prefer, because my sister-in-law required less color (we tossed her the ENDS lol).

Haven't tried deep frying. Most consistent results for me are reverse searing (@200-225 F) up to 120 F, remove/rest and crank the grill up to 400-550 F and toss back on for 3-5 mins until internal temp hits 130-135 F. I angle toward the higher temps with thicker cuts. My brother-in-law brings...

After too many splashes on sort of nice clothes, I'm caving in and getting an apron. Doing the same (with a different apron) for my gravel and mountain bike maintenance ops. Have others gone there or maybe considering the "barber" look?

Back at it smoking beef short ribs. Just dropped a couple skewers of potatoes underneath to join the party.

Current situation: "not 3-2-1" St. Louis ribs are smoking away...

RIP. He was a class act :( I blew out a flip flop the other week and now regret not mounting it on the wall.

I have some leftover wood chunks from my previous grill and might soak a handful and give it a try.

+1 - more grilling surface area FTW. I went through the same debate earlier this year. Ended up going with the 1250 and have no regrets. Agree that the wheels are not the greatest and I really do not like the bull horn handles either, especially when deploying or removing the cover.

@BigDog- Fired up a spatchcocked chicken for 3rd cook with 50/50 mix of RecTeq premium and Royal Oak charcoal pellets. Wifey gave it the thumbs up though still thinks not using the charcoal pellets tastes quite good too. Both she and I did not like Bear Mountain for most things (other than...