Search results

For pork roasts, I use a light coating of yellow mustard as a binder and SPOG rub (equal parts coarse kosher salt, coarse-ground black pepper, granulated onion and granulated garlic) plus a tablespoon each of finely chopped fresh Thyme and Rosemary. Use the rub/herbs moderately as pork...

Hey, that's what life is all about; eat what you enjoy! IMHO, there's more than one way to enjoy what we cook. Grill/smoke on!

I guess I’m just not picky enough, but I like smoking (and eating) both the point and the flat! I have separated them on occasion, but still cook them together, usually stacked one atop the other. Since the flat is usually thinner, it will cook faster than the point, so separating them allows...

Interesting! I have a natural gas version of the Napoleon at the other house (that we will be selling in the spring) and have no difficulty hitting 650-700F with it, even in relatively cold weather. It has been a great grill but I don’t have NG at the new house, so I bought a new one that is...

The problem with RT offering a wheel upgrade kit is that it would be an admission that the OEM wheels are inadequate. Not gonna happen!

Check this thread: https://www.recteqforum.com/threads/rt-700-caster-wheel-replacement.5261/page-2#post-75103

Uhh ohhhhhh; I can see this thread going off the rails in short order. :ROFLMAO::ROFLMAO::ROFLMAO:

Nicely done, @Greg Jones. Looks like you’ve made a good adjustment to the new grill.

At the price of brisket these days, I’m with @sdynak on this. Pretty hard to make brisket totally inedible. There’s always the chili and hash options.

All is well that ends well! Nicely done.

Congrats! Great choice for a pellet grill/smoker. Good buy on the pellets, but I would be careful with the Mesquite; they can be a little overpowering for some folks. I would start out with the Hickory (my favorite) or the Gourmet Blend. Good luck.

My apologies for leading you down the path to multiple grill addiction. 🤣. Unlike other addictions, however; I think this one will be positive. I’ve always felt that for searing, gas grills do a superior job. I’m sure others will disagree, but that’s my story and I’m sticking with it. While I...

I’m not sure that just bumping to 275F was the cause for the paper sticking, but it might be a good time (next cook) to try the beef tallow thing on the butcher paper that folks have been talking about recently.

Yes, I believe you are right. I use a clip which raises the probe about an inch above the grate.

I try to place it relatively near the built-in chamber probe; within 2-3 inches, at least.

For those betting on the “over/under,” :rolleyes: there were 11 screws and one wire clip (same as the one that secures the orifice assembly to the side burner) left over. The chain-and-wire thing that I couldn’t initially identify is actually a match holder for lighting the grill manually if...

…who does a superlative job of being a “kind of good admin,” IMHO. (y)

Well, despite rather poor assembly instructions and a fair number of unneeded parts, the new gas grill is assembled and ready for testing and burn-in. It took about three times as long to complete the assembly as I had estimated, but at least the job was completed with minimal blood loss and/or...

You could always say that your favorite grill just passed away and left you an inheritance that is just enough to buy a new Napoleon Prestige 500. It might work; who knows? :ROFLMAO:

I’m pretty “old school,” but I find the basic SPOG (salt, pepper, onion salt & garlic salt) works very well with most beef cuts. When I get really racy, I add a bit of smoked paprika and some ground celery seed to the SPOG. YMMV