Recent content by Traveler

I lay it on the grate directly. It doesn’t get crispy but more like a ham consistency. You’re bringing it to the point where you would buy from the store. So you still have to slice and fry it.

I’m sure their support will get this sorted. They have been great about most issues. I saw some folks thinking maybe the pellets but I’ve run through few brands without any temp fluctuations. I’ve even mixed brands because I was too lazy to change it out.

For the inside I will vacuum using the buckethead from Home Depot. For the outside, barkeepers friend for stainless steel works good.

I have the RecTeq shelf and as others have mentioned it looks nice but functionally it’s just ok. Too shallow. I would build it to your specifications.

Here’s my pizza oven

Pick me ; )

Have you looked into Meater?

I’ve had good luck with Pit Boss pellets. Recently I used Weber brand and it seemed good too. Also, if you’re used to a stick burner then you’ll be disappointed with the amount of smoke from a pellet grill. As others mentioned, you can add a smoke tube and that helps.

I do have to say that in my experience, RecTeq is much better in providing customer support. The experience so far with this pizza oven mfg has been less than ideal. They could actually learn a thing or two from RecTeq.

I smoked low and slow and then raised the temp to 400 for another 20min or until the skin got crispy. Another method is to smoke low and slow on the pellet grill and then finish them off in a air fryer. Some of the most crispy wings.

Ok I know this is a RecTeq forum and I do own a 590. Just wanted to show y’all the companion to the 590 on the patio. Ordered it back in April and just received it. Of course they sent the main unit but didn’t ship the stand so I’m waiting for that to be delivered before any cooks. Looking...

The funny thing is that I’ve been smoking for many years on various smokers. In all those years I never thought about making bacon until recently. Now that I’ve done it, it’s hard to go back to ready made bacon at the store. It’s only my second time but the flavor and taste is just incredible...

Here’s a pic of a smoke tube in action. I got this one off Amazon.

It’s really easy. Just all the waiting during the curing process can get frustrating.

This is basically the recipe I used. You can mix up the recipe a little by using maple syrup, honey, paprika, etc. When you buy the pork belly try to get a 1:1 fat to meat ratio. https://barbecuebible.com/recipe/8-steps-making-bacon-home/