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I didn’t want to mess up the Super Bowl thread so I’m asking about Air Fryer use here. I have a small standalone Air Fryer that only does a handful of wings, but the new oven has Air Fryer mode that I’ve only tried for fish sticks and chicken nuggets for the grand kids. What I’ve noticed is the...

I know it’s not RT related, but I use my gasser 3 or 4 times a week and it is in need of replacement. Wondering if anyone has bought a good one lately that they’d recommend. I currently have a 2001 WEBER genesis 3 burner with a side burner that I never use, there’s only 2 of us so I have no use...

I’ve read at least a few folks have been to Restaurant Depot, I’m wondering if it’s worth a trip. we now have one 30 min away and I’m told you can walk in and get a day pass without the need to own a restaurant. If you use one, what do you buy? Do the packages make Costco’s look small? I only...

I think I may have mentioned this before but if so I’ve forgotten so… Working on my 1st Chuck Roast. The stall hit at 150 where it took an hour or so for me to realize that’s what was going on. Put it in a covered foil pan with some broth, 2 hrs later it hit 195 so I uncovered the pan and left...

I’ve been reading that a number of folks are using chuck instead of brisket and figured I’d try it. Picked up a 3.t lb chuck today to cook tomorrow, can someone who does such let me know the time and temp you used? I’m thinking 225 for 7 or 8 hrs?

Noticed they have a house brand now, $13 for 40 lbs vs $12 for 20 lbs of Bear Mtn, anyone tried them? I wimped out and bought the Bear Hickory and Apple, the TS is “blended” only, whatever that is.

Does anyone use an injection for poultry? I’ve tried making one several times but the liquid solidifies turning into a mess before I can use it. The recipes I’ve tried all contain melted butter which you combine in a blender with other liquids and spices. Obviously the butter cools during the...

Supposed to be decent tomorrow so it’s wings on the grill, indirect for 30ish minutes, then high heat, flipping often, till the skin is crispy, haven’t decided on sides yet. As the game isn’t till 6:30 EST I’ll do some pulled pork nachos at 1/2 time. So what are you folks doing?

12 degrees last night at 10pm, putting on a 6 lb boneless butt at 200, the coldest I’ve tried. The grill fired right up, put on the butt, and the temp kept right on going up to 300, then down to 150. Went back and forth like that for 90 minutes, never varying. Removed and refrigerated the butt...

Has anyone figured out how much of a full brisket is the flat and how much is the point? Let’s say you get a 16 lb brisket, how much of that is the point vs the flat. Why I ask… at Costco a full prime brisket is $4 a lb, a choice flat is $9 a pound, which is the better deal if you really only...

Hoping someone is more knowledgeable than I in this topic. The wife and I do a lot of cooking other than on the smoker or grills, much is baking, cookies, bread, etc. We currently have a 15 yo electric GE Profile that the oven temp varies more then 50 degrees both ways when in Bake mode and...

I normally put a 6 ish lb butt on around 01:00 @225 which gives m e a finish of around 4-5. I’m thinking of putting on one tonight at 9pm @180 or 200 so I don’t have to get up in the middle of the night. Has anyone tried such, if so when did it finish? any other ideas?

If I do a search on the Internet common consensus is 24 hours for each 4-5 lbs at 37ish degrees, meaning an 8 lb butt should thaw in 2 days. Never have I had a butt or turkey come close to his formula in out 38 degree fridge, closer to double what they call for. What works for you folks?

Does anyone have an injector that works for mixes with butter in them? My https://grillbeast.com/products/beastinjector gets plugged up constantly.

I don't make cook many briskets, last summer was the last, going to do one up Friday and had a question on how you determine it is done. In particular, for a full trimmed packer, the difference in thickness from one end to the other is significant. Last one I did the flat only end hit 203 when...

New secret weapon to snag a cook, or new way to train your dog to heal.

Has anyone else noticed the cook times change with the outside air temp? My rib cooks in this 90 degree weather are roughly an hour faster then in the winter. I know the actual cut of meat can have some affect, but this is to consistent to not be the air temp. I do keep my meat in the fridge...

Time for a new cover, has anyone found a non Rec Teq brand cover that fits their 340?

After reading where another user cleared up his issue with a disconnected device by installing a wifi extender I'd like to look into the same, think is the the tech has passed me by. I see folks talking about a "mesh" network, which I don't think I have, at least I don't see it mentioned when I...

Didn't even know this was available... https://www.grillcleanernh.com/