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SmokeOCD, I had just vacuumed and put down new heavy duty foil prior to the first cook. I'm going to take the sear gates off plus the normal grates and the grease tray too this weekend prior to the next cook. I truly think the grease from the burgers is somehow missing the tray. Nothing goes...

I have been having a blast cooking on weekends on my 590. I love the low and slow cooking of it. Well, I did burgers two days in a row and the second day I had a flare up. I am going back to low and slow this weekend but I am a little gun shy now to cook burgers again. I think, and I could...

So in doing research, it is as simple as an onion on t he grates to season it. I think I can handle that. I will use the sear kit and season them first.

Nope, I don't. I get them from my butcher so I don't then that is what they use.

Pub Sliders, so 4oz but tall rather than wide. I guess I don't want to season the kit because I don't know how. I can look that up next. I was guessing at 500 degrees and the time.

I want to cook burgers but don't want to season the sear kit. Any tips? I'm thinking 500 degrees and let it fly until done, maybe a 5 mins a side?

I am sorry to all in the Midwest for the snow storm this will ultimately cause.

Anyone in the Houston, TX area ever eat at TRUTH BBQ? I'm heading that way on a cruise this summer and was thinking of stopping.

My brother owns a wildly successful BBQ restaurant. He started with a lot of restaurant experience and a great backyard cook. Now he is a pitmaster. The thing is he works 110 hours a week at least. Crazy hours to get the meat on. The pit needs a constant flame, even holidays so he is the...

Thanks, now I want bacon wrapped oreos. I didn't even know that was a thing. Yum.

I am putting away the ol' Rec Teq for the winter. It's in my garage and it has a cover on it. My question is I didn't remove pellets. Will that cause a problem text spring/ summer?

I read in another post that if you vacuum the inside you run the risk of getting a pretty good shock. Is this true? Did I miss something maybe?

I ended up following a modded version of the 3-2-1. Approximately 2-1-1 since the racks were small and hit temp. Next time it will be 3-1-1. Once again, thank you all for your help. I'm getting better at this and will probably try to venture away from ribs to pork belly burnt ends or pulled...

I will for sure use my probe, I don't know how to do the bend test as of yet.

This is not the method I was going to follow but I have heard so much about it I may try it. I think the only change is I want to spritz a little with apple cider vinegar and will remove the honey. Too sweet for me I think. Other that that sounds great. Thank you!

Are you saying the temp is too high? My smoke the first time was great at 225.

Interesting, splitting the difference. Probably for like 3 hours until it hits temp then.

My first smoke I did 225 for 4 hours, spritzing every 30 mins, then finish a bit at 275. Now I want to follow a different path where it says to go 275 for 2-2.5 hours then wrap and back on for 90. The question is 275 the whole time too high? Should I stick to my 225? What say you pit masters?

Just broken in my new 590 and I love it. Now I will say that I got the 590 because it is really just 4 of us in the house max. We don't have a lot of people over. If I did entertain more I would have gone 700. I think... but for what I do I loved it so far.

All I can say to this question is the ones I did were very moist (sorry for the use of that word). Now this is my first shot so I am not sure as of yet. I spritzed a lot too. I did it every 30 minutes.