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Seems like a half decent weekend for you. Enjoy and report back. Defrosting my first SRF Wagyu brisket right now...

There are several threads somewhere here talking about alternative/more cost effective threads. Do a search on "cover". FYI, I know some were referring to the 1250, but that's the same sized cover as you're looking for.

There will likely be more complete answers, but I do exactly that. An hour or so at low temp/higher smoke, then crank up some to cook through the "danger zone" of 40 - 145 as quickly as possible. I've never had an issue so far.

I would try the extreme smoke first. People's tastes are definitely subjective, but it's always nice to test the tools you have versus jumping to Plan B (and spending more money) right away. At least that's been my approach so far. That said, I have a smoke tube in my kit and periodically...

If I'm doing a fair amount of frying, I whip out my fryer. It makes the frying easy, but it uses a lot of oil and requires a fair amount of cleanup. If I'm doing a small amount of frying, I have a dedicated small stock pot that I just park on the stove. I started using a higher walled pot to...

Likely a dumb idea, but have you disconnected from power for a period of time and started again? I've always been successful with things like ovens and appliances with any kind of logic board in them being treated like any other "computer" and just doing a hard reboot.

You can always start at lower temperature to get your smoke and then crank up the heat to deal with the skin issues. 275 will still give you some smoke, but as you mentioned the smoke decreases as the temperature increases. I've done chicken wings at 180 for 20 - 30 minutes before deep frying...

Did you cure or do a straight brine? Judging from your Sharpie dates, I'm guessing cure, but am still curious.

I too originally had four or five pellet types for a while. I realized it was much more efficient to find a clean burning general purpose pellet and if I want to experiment, I use additional flavor wood chunks mixed in with pellets in a smoke tube. I have stacks of now mostly unused 5 gallon...

Before I purchased my 1250, the takeaways I heard in asking as many people I knew with pellet grills was: At the time, the Recteq had a more stable controller. I suspect that Traeger obviously makes enhancements over time so they may be comparable or even superior now. I know their mobile app...

I've got my 1250 pretty close to the wall of my house. Granted the hopper is on the back of a 1250/700 so there's some extra standoff between the house and anything hot, but I've kept an eye on the heat transfer and have never noticed even a slight warming of the wall.

I guess I'm still a noob as I've never heard of, let alone seen, tube jerky, Is this something any of you make?

That Dove Powerwash stuff works great on my Thermoworks probes after long cooks. I would suspect some on a towel would probably do the trick as well.

Ok, well I have nothing to offer, but my curiosity is definitely peaked. Let's see how long we go before this thread goes sideways.

I "believe" others reported that if they had a dual band WiFi at home and the grill connected to 5 Ghz while their phone connected to 2.4 Ghz, that was an issue. I haven't had the issue though so I can't confirm this.

I think I'd enjoy cat food with enough Knob Creek bourbon. It's one of my favorites.

I have never wrapped, but mainly because I usually do these longer cooks overnight. I toss the meat in, set my Thermoworks alarms, and call it a night. I am planning on using a rack and pan next time around to capture and reintroduce the juices next time as @Motodad1776 suggests.

Others may have other thoughts, but I went with the 1250 as I already had a Weber kettle and a Blackstone for high heat searing. It seems like a handful of people found that the Bullseye isn't all that great on low and slow, but a number of folks added a Bullseye for high heat searing. I've...

Your idea is great and I'm sure you'll be happy. Like most things "food" (I won't restrict it to smoking or BBQ), there are a zillion opinions. Here's mine. I brine whole chickens, whole chicken breasts, etc. I've never felt the need to brine wings as I always felt, right or wrong, that...