Recent content by Troutrad

I have the Recteq cover, live in Montana where it’s out all year long though shaded. It has held up great. Still looks brand new. I think the sun does the most damage (unless you live in the south, perhaps...). Easy on n off and fits as you’d expect a dedicated cover would.

Saw a bottom round 5# roast in the store...nothing exciting right? But this was a full Wagyu roast and the marbeling was amazing and it was still quite cheap. Seasoned generously with Kosmos Texas Beef and then modestly with Montreal Steak. Smoked it at 240 to internal temp of 131 for great...

Interesting seeing what everyone’s into! I live on a lake in NW Montana so there’s the usual SUPing, Kayaking, Jet Skiing, Boating and Swimming. But my real passion is guiding fly fishing. Avid FFer and now like to guide on the myriad of rivers we have up here not as a job but just for...

I'm in.

Thanks a lot! Really appreciate the response. You’ve given me plenty to think about. I do like the idea of getting a good smoke and then tightly wrapping since it is a lean cut. Will probably do that and cook it to medium rare. I figure the worst that will happen is I’ll have great meat to...

Picked up a 3.2# full blood Wagyu Bottom Round on sale; surprisingly nice fine marbling throughout, like a good Wagyu should be. Never done one before and gotta admit, I was sucked in by the beautiful appearance of the meat, despite knowing it’s a bottom round. Initially figured I’d braise it...

For Papa murphy’s, I smoke 25-50 cooler than directions call for just to give it some time to take on more smoke flavor. Takes a bit longer but worth it. In winter months, I add a barrier to the Papa Murphy’s paper/fiber tray it comes on or it tends to burn on bottom. I just use an insulated...

Worth buying a pizza stone... not very expensive. Personally don’t think you need the pizza oven with the RecTec. We do pizza in the smoker at least twice a month and takes on a nice smoky flavor at regular oven temps. Shredded chicken and bbq sauce seems to lend itself particularly well. We...

Nachos. Did 1/2 pulled pork and 1/2 pulled chicken which I had already smoked. About every other week we just get Papa Murphy’s pizza and toss it on the smoker too: the BBQ chicken turns out the best on the smoker Smoked Mac n Chz is also a favorite

Wondering what size welders blanket is best? Also, is there a type that is more easily cut (for the horns and rear vents - RT-590) and won’t fray as much? Very Impressed with Cory’s set-up above but I don’t have that skill set!!

Are those neodymium magnets you have to keep it snug?

What did you do for the vent holes in the back? I have the weather vents and assume I’d need to cut appropriate holes but taping around the holes seems problematic. Do they make a heat resistant tape? Thx.

Thanks everyone again. Look like a bunch of good options. Since I was kinda leaning toward the Meater or Meatstick...(just wanted to be wireless), decided to go with Russ’s pick and because of a head to head comparison of the two that also gave the nod to the Meater. Ended up getting the...

Appreciate all the great replies. Was kinda leaning toward the MeatStick cuz like to be able to really go wireless; I don’t see myself doing too much smoking where I’d need more than 2 probes... Anyone with experience with the MeatStick or Meater?

Hey, I’m new to the forum and soon to be new to this smokin gig; just purchased the RT-590 which is in transit. I currently have an old “Range” single probe wired thermometer which hooks up to my iPad or iPhone which I use at least a few times a week on my Weber Summit. With the new beast...