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It's all different strokes for different folks as far as pellets go, but if I can save money on pellets, put it toward more meat, and still get great results, I'm all in. RecTeq = $1.75/lb. Kirkland = 65¢/lb.

Still the best pellet grill for the money. I just have to walk outside to fire it up, fine with me.

Looks very similar to the US Foods Chef Store that recently opened here. It's open to the public, but restaurants who already use US Foods and those who sign up for membership get an additional discount. I love it!

Shout out to Chris at Probeholders.com for the super-quick manufacture and shipment of these awesome custom probe holders!

90 minutes of smoke. Dusted with Holy Voodoo and Kinder's The Blend Grill Grates? We don't need no stinkin' Grill Grates!!! Cheeseburger in Paradise for Jimmy.

For a first try at these, I’m a happy fat boy.

Close, LOL! It’s a plank I pulled off of a pallet to slow the airflow to the thin side. I saw a log used in a video and said what the hell? Here we are at wrap. It’s 178.3°, but I caught the probe in between blinks.

Beef (back ribs)… it’s what’s for dinner. Now I have 5 hours or so to decide if I want to sauce ‘em or not.

Cheddar jalapeno cornbread to use up the peppers for the summer. I cheated and used Jiffy mix. Co-starring meatloaf with caramelized onions (wife made in oven) and corn. Yummy.

Turned out amazing, as expected. And I just want to show off some of my tomato crop this summer...

10 pm... 5 am...

I was too hungry for more/better pics, but first are burgers after an hour at 180°, then I rested them while I got to 700°, 2 minutes per side, and straight to the finished product, with American, MLTO.

Yeah, it turned out OK...

On at midnight at 180º, bumped to 225º at 3:30 (I love my app!), and here we are at 7...

Doing an overnight butt to eat on all weekend. Going "sweet & spicy."

As above, cooking low and slow isn't about time, it's about temp. You're not cooking a naturally tough cut of meat to it's "safe" temperature, you're slowly going way past it so that all the fat and connective tissue melt mostly away. I pull butts at 202º IT if I'm paying attention, but up to...

500º, 6 minutes/side, rotating 90º every 3.

Can't add anything other than my wife lives in constant fear of the house burning down, so even though my 700 in just out on the concrete patio, I unplug after every shutdown. The only time I had an issue it turned out that my router needed a reboot. Then it linked right up.

Finished her off last night with a big pan of nachos. And that, my friends, is why it's completely practical to smoke a 14lb. brisket for just the two of us.

Night 3- tacos...