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Baking Soda per this recipe online. My recipe is a slight tweak to this one I found. Very happy with the crispy flavorful results. https://www.tasteofhome.com/recipes/air-fryer-chicken-wings/

Personally I’ve tried the oven and air fryer and I prefer the air fryer. I have wings for Sunday and because of the number of wings, I’ll use the oven but I must admit, I’m not juiced about it. If you’re interested I’ve copied my wing dust recipe for air fryers. I have a small two shelf fryer...

Thermoworks sent out an email article about this. I can’t find it but I’m sure you savvy types can. Based on that, I pull at 155, and let carry over take it to wherever it goes, 160ish. FWIW, I never ate turkey or chicken breast because I always found it dry and tasteless but after brining and...

Yes, we have similar tastes for NYD. I roasted a boneless and tied up pork butt. SPOG, seared then roasted up for slicing. Made my black eyed peas and greens from scratch the day before. Corn bread, roasted potatoes, sweet tea. Turned out great!!!! Sorry no pics. Ugh. I missed firing up my...

Congrats on your Recteq purchase. A year and a half ago I also switched from WSM22in with BbqGuru. I BBq on a pool deck. While I modded it with wheels, it was pain. The mess and cleaning and prepping the WSM prompted my move to Recteq. I’ll admit, the consistent great bbq it turned out is missed...

I bought a miniature shop vac for pellets. I vacuum out pellets easily for using a different type of pellet. Works great for me.

Did a high dollar brisket cook. It was good but compared to 3.99 lb Costco, I’m not sure it was worth almost 3 times the cost. The family thought it was good and ate it all up but I’ll go back to Costco next time.

Great pics gents! I was less than pleased with my last two Costco briskets. At $3.99 lb I guess I shouldn’t be too picky. But I paid a lot more for a brisket at a local reputable meat market for Labor Day. I’m hoping the difference will be worth the extra $$$$. We will find out Monday at 2pm!

Likely you didn’t get the sear grates up to temp. On my first sear I did the same thing. I wait about 10-15 AFTER it gets to temp. Using my IR thermometer guarantees proper proper temp! Try it again. My RT1250 replaced a gas grill, charcoal grill, and Weber smoky mountain. It took a number of...

A buddy found those SH*T rubs in NC and he loves them. Maybe it’s just me but I have/had a lot of rubs that I bought from local places, the recteq, sampler, etc, but in the end most of them are just ok. I’m narrowing down my flavor profiles to sweet, savory and spicy. With now just 3 rubs...

Greetings all I have had my RT 1250 and RT340 for a little over a year. Until recently I’ve used Recteq and Kirkland pellets only. I have been underwhelmed with the flavor of Kirkland pellets but they are a good price compared to recteq. I’ve started my pellet journey lately with my unscientific...

I always ate dark meat. Breasts were just bland and dry. Once I started brining and getting the juiciest tastiest breast meat ever, I cannot go back to unbrined poultry. Experiment with the flavors etc. spice will get in but as posted earlier you might need a couple of cooks to dial it in to...

I’m curious of your final results/ numbers etc. Lurking here for a while. I have to know! Thanks.

This is my usual way to hold one butt until shred time: I will double wrap in foil , then wrap that in a towel. This goes on a small cookie sheet then place it in a small cooler that has a sauce pan of freshly boiled water on the bottom, that’s also on a towel to avoid melting the plastic...

I’m saving time by not writing everything Smokezilla said. Ditto to all that.

Great replies. Thank you for the input. I’ve been wanting to try a piece of wood on the deflector over the burn pot. I wasn’t sure what it would do. All those pics of deep pink smoke rings are what I’m asking why I can seem to get them. I have heard of just salt and pepper. To be honest...

I have a 1250 and a 340 I got at the same time with the deal I could not pass up. I got them last year in march. I use the 340 for most of needs with just two of us in the house but I use the 1250 for large cooks and multiple meats etc. when the kids and grandkids are over. The 340 has been...

Well that’s one hell of a smoke ring! I got smoke ring envy. Lol. Thanks for your recipe. I never used coffee grounds except whatever is in the espresso recteq rub. I might try that on my next brisket cook. Lots of great suggestions here to implement to improve my weak smoke ring. I’ll keep...

I like some of these ideas you’ve presented. I’ll try the trimming, injection and rub a day before, then put it in the grill from the fridge. Usually I do all that just before it goes on the grill. The meat is 45 degrees when the probes read as soon as it hits the grill. Maybe colder meat and...

Interesting article. Thank you for posting that.