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A few months ago my co workers and I discovered a great combination in the pork world. A tenderloin roast mixed with butt. I’m trying to recreate this with a 8-10# butt and 6ish # tenderloin on the 700 today. Any suggestions on how to cheat time wise? I really don’t want to do the whole 12 hour...

Maybe I’m being a little paranoid but; I’ve just noticed the smoker clicking a little after firing it up. I brought it up to 450 for about 1/2 an hour then down to its lowest setting to brush the grates. Pulled it apart to check the auger. No blockages but did notice no pellets in the main...

So; I want to do a brisket and turkey for Thanksgiving. Is it possible to put a spatched bird on the smoker after the beef has stalled/been wrapped and back on? I think it all would fit but I don’t really want the 2 separate meats to funk each other up. Am I being crazy? Separate? Together? What...

So; just a quick question….. Thinking about doing ribs on this new device. My question is this. If using the 3-2-1 method will the ribs turn out more pot roasted fall apart like or will they still have a little chewyness? I’ve always done ribs low and slow on a Weber kettle but for simple ease...

New smoker shows Wednesday and I have a few questions about pellets. I’ve always run fruit woods on pork and birds- pecan and a little hickory with beef. Since this is a whole new process for me via pellets; should I stick to the same concerning pellets or try out the blends that are so abundant ?

Just ordered a rt 700 Friday and it has shipped. Any ideas of shipping times? Really looking forward to my first pellet smoker. Hopefully since I’m in Arkansas the shipping wait will not be too terrible.