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Just used mine today, the results will be better once I get the hang of it. The bottom of my pizza was a tad charred. Not sure if I left it in slightly too long after my first attempt was doughy or I used too much corn meal on the peel

I've used mine a handful of times. It does a killer job on burgers and steaks, but the rest of the time it just sits on my shelf underneath

this has happened to me the last two uses. I even called after the first time and all they did was have me go thru my settings which were "fine" according to them. They said you must keep your lid closed during the fan and auger cycle and then it will be fine, but I did that this week and it's...

haven't broken mine out yet due to spring delaying itself here. How long does it take for the stone to get to temp out of curiosity?

I have had one major flare up due to grease on mine in the 6 months I have had it. I will agree with the OP that I don't seem to get much coming off the drip pan into the bucket, but I always line mine with heavy duty foil. I think it's natural for the temp to spike in colder temps when you...

saw charcoal pellets at Lowes the other day when I was picking up some applewood ones

after having this happen to me once, I now always start with the lid open. I wait for the temp to start rising at least 5-10 degrees before I close it. The extra few minutes to get to temp is worth the piece of mind to me

did my second spatchcocked turkey on Christmas and everyone loved the juiciest bird they've ever had. I did a 2 day dry salt and rosemary brine and then a few injections of butter, soy sauce and fresh rosemary.

started cooking this morning in Michigan. Temp outside was 15 with some wind. My house luckily blocks most of the wind. Started off with two london broils til they were 125 and took them off to rest. Currently have a 12 pound spathcock turkey going, but it's cooking faster so I turned it off...

I've tried mine once since I got it and will say it cleans up very easily after chicken wings. I would be hesitant to use it on high temp cooks like searing burgers or a pizza due to what has been mentioned. While using foil wasn't a big issue to me, I have noticed that I wasn't getting that...

i just got my 590 cover two months ago and as soon as it went below freezing, it turned from black to a pale gray

thanks much. I definitely do not keep it plugged in when not using.

been using mine a lot more than I originally thought I would. I really love how easy it is to cook on. It's now below freezing where I'm at so I'm about to pull the trigger on a welding blanket at harbor Freight. Any advice on how it all works out? I've read when cooking on high to take it...

picked up the sauce and rub bundle, a teflon tray liner to try out instead of my aluminum foil, and the pellet sampler

thanks for the "tip"

quite. few tougher spots towards the ends, but the middle was nice and juicy still

After a few cooks of chuck roasts and having mixed results, I picked up a few two pound london broils to try. I did a dry rub of Canadian steak seasoning for 6 hours in a vacuum sealed bag. Cooked them up to 125 at 225 degreees which took just over an hour. Took them off and cranked it 500...

just used mine for the first time yesterday with burger. I did the hot scrape and most of the stuff came off, but one question I have for you experienced recteqers, do you just store them loose once cooled on the bottom shelf? or do you have something you place them in so the grime doesn't get...

first cook of chicken thighs turned out delicious and cooked faster than I expected them to. Today I'm doing a chuck roast

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