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I just notice the differential also I also have a Govee 4 probe unit that with in a couple of degrees from my Thermapen Mk4. So I guess that's what I have to do. Use the RecTeq for general reference and fine tune to the Govee. Yhanks guys

Thinking of smoking bacon wrapped hard boiled eggs. Any suggestions on time & temp? Had thought of soaking the bacon in a mixture of brown sugar, maple syrup & bourbon before wrapping the eggs, then basting them periodically with the same mixture. Need your thought. Not Scotch eggs! No sausage...

How often do you clean the stainless parts of the grill. After every cook....every other or every third? I'm almost afraid to leave the smoke residue there too long for fear of it becoming too hard to remove.

Would it hurt the finish or anything if I used magic eraser on the outside on the stainless steel or lid?

Is it safe to unplug my 2590 after cooking. Will my wifi & bluetooth be lost and have to be re-entered? I'm guessing the the wifi data will be retained and the connections will probably have to be re-initiated by holding the button until rapid flashing light. Is this correct. You don't leave it...

Can't say about Costco pellets, but Iknow Sams club pellets tend to leave a lot of ash as compared to Bear Mountain or other bigger name pellets. Ilike to vaccum out the fire chamber after every 3 -4 burns.

Thinking about a 590 and wonder about the grates. In the picture it appears that there are two, but the specs says 1. My reason for asking is that I have a plastic storage bin I use for cleaning the grates. Soak them with Dawn for a day and they come clean real easy. I was wondering the size of...

What I meant is that I do not want it cubed or cut into slices as a steak but rather as a whole piece. Roast might have been a poor choice of words. Have you done any?

Looking to do a beef shank. Don't want it cubed or cut into steaks, but a whole roast. Any one do one of these and have any hints or words of advice? thanks

So it seems to me that a thermometer with wireless probes and wifi capabilities that will allow me to travel miles away is non-existant. So a good wifi wired unit is my only option.

Don't even know it this exists. I am looking for a thermometer with wifi that'll connect to my phone. My hope is to inset the probe into the meat & head to the local drinking establishment a couple of miles away and be able to check the internal temp. Where can I find such a device and for how...

Giving some serious thought to a new RecTec grill. What do I do with my old one? Can't trade it in. Don't have room to keep two. And it too good to throw away. Any thoughts. Really like to get something out of it if I can.

I just did the same type roast, but brined it in my Canadian bacon brine for 2 days first. Cooked at 225° until an IT of 135 then foiled it for another hour. What a treat.

I scrape the grease tray after each cook and then soak & wash it after about 6 or so. The grill I clean after each cook, unless cooking 2 days in a row, then wait until after the last cook. Thank goodness for Dawn Power spray!

I do have a plastic putty knife and a brass wire brush I guess I'll use, come the thaw. I don't mind a little built up, but think mine is getting excessive. Thanks for the help.

The inside lid & body is in need of a good cleaning. Thinking about using a putty knife and a wire brush, then vacuuming thoroughly the whole thing. Any better/easier way. It is pretty caked on and just looks nasty. thanks

The Red White & Blue is pretty cool. Ha ha ha

I completely remove the lid and stand the can upright. It lets more air in generating more smoke.

I use a soup can with the top removed a 5/8" hole drilled near the bottom, a cheap Harbor Freight electric pencil soldering iron and chips of your choice. Fill the can with chips with soldering iron inserted and plugged in. Arrange you cheese, eggs, whatever an about two hours the can should be...

I phoned RecTeq to inquire about the smoker box with the RT700. To my chagrin the temp of the box is only 40 to 50 degrees less than the main grill, so the rep told me. I do quite a bit of cold smoking and that is not cold smoking. I's have cheese all over the drip pan. Any experience with this...