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i am a bit frustated with my RT 340.. the food on the edge is burning dehydrating. rapidly and the food in center is under heated.. is it just me or other folks also sense this what is the purpose of the vent hole on the left front side which has a sliding cover.. should it be open or closed?

RT 340 has only casters on one side. and i was trying to lift the damn pellet box side like an idiot. and was on the phone also distracted..

Coincidence. I got a 340 for 280 including a cover. Z3 years old perfect condition. Works great. Only thing was the previous owner used it a lot and didn’t clean it. I had to scrape out layers of carbon. And used my elbow grease. Managed to clean it pretty well. Now it works super great.

Thanks. there is one close to me .. I will check them out.

Thanks for this tidbit insight I didn’t know it was cheaper before it got popular.. . Yeah. Brisket is the serious business. You have to have passion. I have tons of grilling buddies but out of 50. Only 3-4 do brisket. Rest do steak etc. just stop there.