Recent content by Simarti28

I cooked up the bacon on a griddle this morning. I would describe it as very “gamey” or having a strong flavor of beef. It’s also very meaty, like beef jerky, it has a good chew. I like the taste but as @friedenfels said, wouldn’t trade it for regular bacon. It also costs $20/lb. and to me...

RT would rather you buy the 1250.

Picked up some beef bacon from the local farmers market today. Planning on cooking it this weekend. Anyone ever tried this?

Others in this forum have had similar issues. See if either of these posts help. https://www.recteqforum.com/threads/stuck-auger-removal.5073/ https://www.recteqforum.com/threads/need-help-getting-auger-out-after-leaving-pellets-in-the-hopper-and-they-got-wet.5204/#post-74436

Was checking out the mod for removing my light and came across your comment. Chad over at PCS Rack Works sells the deflector plate. He calls it a Grease Diverter. Shipping is expensive if you purchase it on its own, but if you buy an interior shelf it’ll be considered an add-on item and included...

If you do have a critter problem you might want to invest in a grease drain plug like this one. The drain is an open door for mice and other things. If you don’t like this one, there are several other options out there if you do some searching. No one likes low n’ slow mouse turds. 😂

There isn’t much room, but you could make it work in other ways. 1. Use a cookie sheet with a rack insert. 2. The legs on the interior shelf fold so you could place the rack on top of a sturdy pan then lay the meat over top. 3. Remove the grates and place a cookie sheet directly on the...

This is all I have for reference. The bed on this pickup is 6 ft. The pallet it comes on is larger than the box, at least width wise IIRC. Maybe someone who recently purchased one can provide more details.

Are you opposed to buying the set they sell for the 380? I’m guessing you want to be able to use one set for both grills?

The best way to get the smoke flavor to stick is allowing a pellicle to form. I use a wet brine 1/3 cup kosher salt to 1 cup brown sugar and 1 qt water. Brine 5-hours, remove and pat dry, place on a drying rack. Allow to air dry in a cool place (fridge or under a ceiling fan) this is where the...

Don’t forget the “premium member” comment. 😅

Like others here have said, many people who don’t like salmon have tried my smoked salmon and love it. Hank Shaw’s Smoked Salmon recipe is my go to. I’ve made it dozens of times over the past couple years. Hank goes into detail, but to save you some time you can use maple syrup in place of birch...

Party Like a Rock Star - Shop Boyz

Maybe start with the rt-340 if you want smaller to start. I owned one for 1.5 years and went straight to the 700. The 340 is awesome and much more efficient than the 700, but not enough space for me.