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Worked out "grate". FTFY. :)

The dog tax for this thread has been paid.

I use this one. https://smile.amazon.com/dp/B07H38M7R2?ref_=cm_sw_r_cp_ud_dp_W523GNWYDFKW0JRV8JQS

Thanks for the tip. I wonder if it's better to put the tape on the lid or the main body.

I plan to install LavaLock tape soon, and I've seen you guys mention Bar Keepers Friend as a good cleaner to really clean the already blackened areas. Should i use the liquid or the powder and how long should I leave it to get things clean enough for the tape to stick properly?

My go-to sauce is usually Blues Hog Smoky Mountain. I also like Heath Briles Vinegar sauce.

Just wondering how you guys do it. I bought a new one that has a longer needle but the holes go up 2 or 3 inches up the barrel of the needle. My old method of putting the injection in a small narrow cup did work on this monster. how do you guys do it? Edit: Never mind guys. I guess I had eaten...

She said "Why did you put them on that board? Now it has to be cleaned." I replied "The picture." Cue eyeroll.

Prime ribeyes. Smoked at 225 till 110 degrees then seared on my plates. Bomb.

They came out perfect. Thanks for all the help guys.

Thanks for all the tips guys. Much appreciated.

Thanks, guys. My ribeyes are grateful too. The reason asked is that the booklet that came with the plates said that having them in would raise my internal cook chamber temps and I didn't want the thermometer in the chamber to see too high temps and stop feeding pellets, making me lose smoke.

I do. Should I put the plates in as I smoke or wait till I pull the steaks?

I'm a Bear Mountain guy myself.

Hey guys. Got my sear plates in and I plan to use them tomorrow. I plant smoke a couple of ribeyes to about 125-130 then finish them to mid-rare on the sear plates. Do I put them in while I'm smoking the steaks or should I wait till I pull them off, put the plates on and crank up the temp to get...

6 Big pork steaks and baked beans.

Mine was even easier. An eye of round roast for sammiches and a few short ribs. Good shtuff.

I usually get around the "lightness" of the smoke flavor produced by using mesquite pellets from Bear Mountain.

Thanks. I only wish that the smoke box had been in stock when I ordered.

Hey all. Taking delivery of my RT-1250 today and I'm super-stoked.🤘🤘