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Hello all I’ve had my RT 1250 for a little over a year. I like the convenience of the pellet grill and the smoked meat usually comes out great. Lately I’ve noticed that my long cooks don’t have that great smoke ring. My last brisket cook last weekend had a very little ring. I used a smoke tube...

Hello All. Has anyone heard of splitting the difference of the top and bottom rack with having a rack hang from the top rack and smoking in the middle of the smoker? We all know the top rack is pretty useless for most cooks. I find that the bottom of my meat being close the heat source on the...

Hello All I wanted to share my first smoked 16lb Turkey on the 1250. It was defrosted in a 5 gallon bucket of water in the fridge. then brined in salt and sugar for 24 hrs Spatchcocked and smoked at 275 for about 4.5 hours As a dark meat fan, I was tempted to try some of the juiciest breast...

Greetings all I’ve experienced a grease fire twice while using the 1250 and grillgrates at 450-475. It’s my first time grilling meat on the 1250, as opposed to smoking. There was clean foil under the grates both times. So my question is whether the grill grates are holding in heat between the...

Hello All After 2 years of pondering the idea of tossing my Weber smoky mountain for a pellet smoker, it finally happened. I got tired of breaking down the Weber even though it gave me consistent cooks using a bbq guru. I also ditched my gas grill and small charcoal grill for the pellets, so...