Recent content by Tequila King

Ok, smoking a 10 LB'er on my RT-750 which runs hot (not sure if this is a common issue for other RT-750 owners.) Guests coming around 2PM on Sunday, never done an overnight cook but may need to do one this time. Issue I'm having is, even if I wait until 10PM Sat night to put it in at 225, I...

Just checking in, a few more cooks, mainly ribs and getting better. One thing I'm wondering is if my smoker is hotter than what its showing. Reason being is that @225 my ribs are getting to 160-170 in about 2.5 hours, then after wrapping, i'm getting to the 205 range in just less than an hour...

Malcolm Reed's pork tenderloins...turned out pretty nice.

Yeah, i really wanted to like MC rubs, but even the "sweet" ones like Honey Hog I still find more salty than sweet. What's crazy is that I love salt, but with the MC stuff, I can't drink enough water after, and just feel like crap.....its odd. I do love Matt's YT's and their entire brand...

Just a quick update as many of you were so helpful following my first post with all my issues :) - I've made 2 pork butts and about 10 more racks of ribs since I last posted, and I'm happy to report, while they're far from being great, I'm starting to get more consistent, and people are...

Thanks very much....no one advised against Bear Mountain, I just switched over just to try something different, I'm using LJ Cherry today, will see how it works out. Appreciate the input not to wrap it again, i'll keep it as is, and follow your directions. Thanks again!

Thanks SZ, much appreciated. So for the Pork Butt, I'm going to follow Matt from Meat Church's method with a few exceptions based on feedback here and my decisions: 1) I'm going to pull out the Bear Mountain pellets I've been using, and put in Lumber Jack Hickory instead. 2) I'm going with a...

Ok, got a bunch of Lumber Jack pellets, I think I'm going to dive into pork butt ville over the weekend. Going to put it in dead center....can't go wrong.....:)

Did the top layer with attached. Results than did the bottom layer but they all burnt because my temp stayed at 335 most of the time. So demoralized.

I'd say they were close to room temp, as got them directly from WholeFoods, so time from store to seasoning to grill was in the 45 min range I'd estimate.

They look delicious, and thank you for the input....can't wait to try again.

Ok, will def do this today. Just to confirm is a bit about 10 to 15 mins?

Can I ask why the right side would get hotter?

Hi Everyone, I can't express how much I appreciate everyone's feedback...a very helpful community. FYI, the video i watched was: Matt is using a Traeger Timberline 1300. The ends especially the rack on the right was hanging over the drip pan, so for sure that's what happened, and especially...

Ok, so I've had my RT-700 for almost a month now, and am obsessed with smoking. It's a whole new world for me, as I've never done it before, only issue is.......I stink at it :( Nothing I've made has been any different than a gas grill, never get any smokey flavor, and worse, some things have...