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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...

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...

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...

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

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.

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

I have a RT300 Mini & love it. Just that's it's a bit small. Had to squeeze in the ham today. (too tall) Anyway, I really want the smoker box offered with the 700, but that grill is just too big for just my wife & I. The 590 would be more the size we would use. Is there any talk about RecTeq...

Just did my second overnight cook on my R300. 11.5 lb brisket almost 12 hours at 225°. Nothing short of fantastic. Some olive oil and my home made rub and ummm, ummm, ummm. That brisket pretty much filled the entire grate. Sure is good!

If I run out of pellets during a cook will the unit shut off? If not will that harm the unit? I coulfn't find anything in my manual. Thnaks

I'm going to be doing my first over night cook on my Mini-300 and am a bit leery. Do I have to worry about running out of pellets and burning up the unit of any thing? It will prpbably be an 10 hour cook. Any thing to worry about? Or just fill up the hopper and let'er go. thanks

I have about a 7+ lb pork shoulder and want to get a nice thick bark, but still keep it juicy. Rubbed with maple syrup and my home made rub, cooked at 225° until IT of 175. foiled to 2(ish) more hours then back on the grill at 325° for almost an hour, depending ton the bark. Does this sound like...

Here's a simple sauce very popular with my family, even my 92 yr old Aunt. Sweet Baby Ray’s Bourbon Sauce 4 1/2 cups (1 40 oz bottle) Sweet Baby Ray’s 4 1/2 cups Diet Cherry Dr. Pepper 4 1/2 Tbsp Brown Sugar 4 1/2 Tbsp Bourbon Mix top three ingredients and bring to a simmer until all are...

I've had my 300 for a number of years and thoroughly love it. After getting a handle on it I'm now venturing into making my own rubs and experimenting. My fondness is brining with bourbon and using it in my sauces. Willing to share into and eager to learn more.