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Title Says it all… I’ve got 22 lbs of Boston Butt, and 4.8 lbs of brisket point prepped and ready for the smoker … Can’t decide if I wanna get up at 5am and put it all on or put it all on now… The Low tonight in my part of Ga is 23… never done an overnight cook as yet so im kinda nervous .. lol...

It’s my weekend off.. Figured I’d throw some meat on the 700… today it’s Go Big or Go home so to speak..

1.5 hours on Low to 110, short rest and seared on blackstone to finish temp of 135… orgasmic lol

Anybody done it? Buddy texted me this morning and said he wanted to make a pan and try and impart a little smoky flavor.. told him we’d give it a go..

I’ve got about 75 wings rubbed with Kosmos Hot Dirty Bird, and a backstrap that’s been in Dales Low sodium for a day… Can’t decide if I wanna add some pepper flake to the backstrap and slice and dehydrate or smoke it…

Title says it all, noticed a broken weld on a grate as I prepped this cook.. should I call recteq or say eff it?

Snagged this yesterday on Amazon… guess I gotta grab a brisket now…lol!

So, here’s my latest quandary fellas.. Do I grab grill grates for my 700 when I already have a perfectly good blackstone right beside it? I have been using my gas grill to sear, but I let my buddy/landlord move it upstairs onto the deck above my apartment. I can just walk upstairs and use it...

So yesterday I stayed up post shift and threw an 8.5 lb butt on the 700 at 225 .. I also used a smoke tube for the first time. The cook itself went fine, and the meat was tender af! What it didn’t have was the extra smoky flavor that I was expecting.. I noticed that the tube burned itself out...

3.5 lb Chuck gong on at “extreme smoke” for a few hours…. Then wrap at 165 and raise temp… yall know the drill

Title says it all. Do I need it? Those who have it, how often do you find yourself actually using it? Yes, I know it’s outta stock, but I found one elsewhere that I’m debating snagging … thanks fellas!

So, I’ve got 70-80 wings prepped and ready to go on the 700.. Dry rubbed with Hot Dirty Bird… What’s everyone’s favorite methods? I like a definite smoky flavor profile.. Do I use lower temp for higher smoke volume, or light the ole smoke tube with the RT at 375-400? Talk to me, Goose! Happy...

As the title suggests, my burn in and first cook are complete. I did chicken thighs. Unit set point was 400 and it reached that and stayed there. The issue I had was with the temp probe. I had my target set at 180 and stuck the probe into the meatiest thigh on the rack making sure to not touch...

Hey Yall, Names Tim. Im from Athens Ga(Go Dawgs!) Just took delivery of and assembled my RT-700 today. Haven’t burned it in yet as I forgot to grab pellets, but im gonna do that and a first cook tomorrow. Glad I found this place, seems to be a wealth of knowledge to be had. :-)