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The Sidekick was one of the first mods for me. This makes the grill very versatile. If we want a seared steak or quick burgers and it's below zero in the winter, no problem. I elected to brace the outer end of the sidekick with some 16 ga metal stud braces. Now there is no bending on the...

Thanks for the suggestions. I will get a smoke tube. How long would I need to cold smoke salmon like that? How do you tell when it is done? I would do the sugar and salt cure over night and then rinse and air dry before putting it on the grill. TIA

Has anyone come up with an easy DIY to add cold smoke to the 590, maybe similar to the 700 cold smoke box? I would really like to do some smoked fish on my 590. I love the way this smoker performs and may have to accept it will not do cold smoke. My current set up looks like this.

I really appreciate the detail in this thread regarding the auger RPMs, temp control, and flameouts. But, it does feel like a bit of a rabbit hole. My wife is not a big fan of smokey flavor and does like grilled burgers. The 590 with the sear plates took too long and had too much smoke for her...

Great summary, I appreciate the candor and agree with your comments. I have a Stampede and love it for what it does best, and it does a lot of things best! That said, high temp searing and cooking is not one of its strengths. Rather than buy another gas grill, I opted for a Camp Chef Sidekick. I...

I tried the foil and found it to be really messy to replace and then clean the pan. Now I typically do a high temp run for 20 minutes. Once it has cooled down I wire brush the grates, use a spatula and shop vac and vac the drip pan and combustion box area. It is very easy to clean up and most...

So this is what they looked like after an hour on the weber. Most of them broke or cracked when given the bend test. In the end, they were good but not consistent although nobody knew that but me. We had 13 employees join us for lunch in the warehouse and everyone liked them. They were quite...

A short update on the smoke. Ribs on at 5:20 Every hour I sprayed apple juice on the ribs and rotated them in the smoker. There are some hot spots and the ones on the right end were cooking faster. I saw some bones showing and some of the edges seemed to be crisping up some. I tried the bend...

2 hours in.

Yes indeed, low and slow at 225. Prepped and rubbed the ribs last night and let them marinate in the fridge. I am going to do the 4-5 ish method with these. No wrap and no turn. Mist every hour and sauce 1/2 of them the last 30 minutes or so. Stay tuned for photos at 11

I am smoking 9 slabs of ribs for our office lunch tomorrow. I have them all on the Stampede. You can't lay that many flat so I have them standing on edge. I could actually get a few more slabs in there if I had another rib rack. The Stampede has plenty of grill space for larger cooks! I got...

We cooked for 11 people today on the Stampede and still had room on the grill. I like the side hopper and use it for a shelf. I am glad I got the Stampede. We are empty nesters and some times cook for a crowd when our family is all here. I find it more important to have a second grill for...

I just bought my daughter and son-in-law a Bullseye as a house warming present. He has gone through gas grills, gas box smoker and weber kettles. I think the Bullseye will do all those did and more. The PID adds maximum convenience to smoking. If extra smoke is needed, just add a smoke tube. I...

Nice first cook! Glad you like the Stampede. I think they are awesome!

Pulled it out at 2pm, IT was 203. Put in deep pan, added Au Jus and covered with foil. It is resting now. So I took a little bite and it was good!!

Thanks for the reply. Well, I put it on at 6AM, 235. It just hit 165 IT, 4hrs later. I wrapped in foil with a cup of Au Jus and put it back on in a tin foil pan. I'm thinking it will be done around 12-1. I will pull, add more Au Jus, then wrap for an hour. That gets me to 3ish. dinner is not...

I like that approach. I don't have a bullseye. I am running out of room on my deck. I did buy a vortex for my BGE and will use it in combo with the Stampede next time. Hey, they were still real tasty!. For me, the key was the overnight brine. It added lots of moisture and flavor.

We bought a 1/4 cow from a local farmer and it came with a bunch of cuts. One of them was a 5# brisket. So, in the next 24 hours I am going to cook it, the kids are coming over for dinner tomorrow. I have no idea how long it will take. Most of the posts I have seen are for 10-20# full briskets...

Well, I did them at 470 on the sear bars. Pulled them at about 140-145. they were very moist and flavorful. the thicker ones were more tender than the thinner one. In fact, the tenderloin part of the bone in had a texture like Ahi Tuna, almost melt in your mouth, that part was really good. The...

Well, I have seen more recipes in favor of sear marks than low and slow.. So I will sear them at 450 and let you know how they turn out. I debate the dry vs wet brine and thought I would try the dry brine this time. Thanks for the suggestion on the ginger beer. Mine usually goes in a dark and...