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9 months old & right on target.

This is going to be an odd one. I have 2- 5 lb rib eye roasts- fat cap on- my wife won in a contest at local grocery store. Dinner is Sunday but I'll be smoking Saturday. The plan is to dry brine with kosher salt in refer for 24 hours. Leave the fat cap on but score it with a knife. Remove from...

Wife picked up some bbq beans from Sams Club, the refrigerated ones in the plastic tub. Since I will be doing some baby backs, I was thinking of adding some smoke to the beans by putting them in my 590. Anyone do this? Worth it? Good or bad idea? How long in the 590?

Very impressed! Temp stays rock solid. After the burn-in a few days ago- it's greasy chicken time. I picked thighs- skinless bone in for the 1st cook. Hard to screw up thighs. Low & slow was the plan. Same as I've done before on a Traeger. Rubbed with olive oil & some cheap random cajun hot rub...

Talked to one of their head guys about use & care, thought I'd share. Just received my 590. I told him I had 0 issues with the app & linking with my wifi- mine is a dual band so I was worried. He said all the controllers are dual band now, the only one in the industry. It will connect to...

I'm going to assume this is done to rest the meat. I usually wrap mine in foil & then towels & sit in sink for 30-60 minutes. Can someone give me the low down on this? Just use a regular plastic cooler? Dry towels or hot damp ones? Wrap in foil or towels or both? How long & why? What cuts...

Gave up on my new Traeger 575 Pro that ran up to 500 even though I was set to 200. 2 big backfires was enough for me, Cleaned after every smoke, 8 total cooks. Not happy. Time for something different. I've had other smokers, lump side burners.