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Made eight pounds on the 700 yesterday! I use my deer burger and will eat for the week. The stove top is very interesting. Will try it for sure. My favorite right now is crushed pretzels.

Interesting!! Just tried turning my grill on a hour ago and I was cursing my phone and the app. Shouldve figured it was big brother looking out for me.

I personally have zero complaints with my 700. I will remain loyal until they give me a reason not to be, I dont blame reqteq for trying for the next level as long as they remain true to their roots.

Went to the national pheasant fest in Sioux Falls SD this weekend and seen what I thought was a req teq booth. Turns out it was a Ace Hardware booth advertising their upcoming launch of the series. They had several on hand, witch was cool to put hands on and all the rubs and pellets also. You...

I sailed into Pearl Harbor on the fiftieth anniversary on my ship the USS Leahy. We spent over three hours manning the rails at parade rest as we sailed past the memorial and onto port. Surreal experience as we honored some of the most selfless men this nation has known!

Smoked an 17lb, before trimming, yesterday. Put it on at 530 pm and wrapped in paper at 530 am when i got home from work at around 170 it. Pulled it at 9 am when it was probe tender around 202 it. Family and friens raved about it, I believe the thin part was a little dry and crumbly but taste...

That right there is an impressive cook!!

Congrats! Love my 700. Id start with a pork butt and expand from there. Its amazing how much fun it is!

Love my 700 here in SD. I have a cover for it but it sits on our uncovered deck 90% of the time without it on as i use it multiple times a week. i believe its close to five years old and the only issue i had was the digital screen wasnt working always. Recteq sent me a new board instantly. Not...

I noticed an "off" smoke flavor on a batch of pheasant I did a week ago today and I think it came from when I went from 180 to 325 degrees. When I turned the 700 up it rolled the white smoke as it does during warm up and there was a hint of that smell/flavor on the bird when eating.

I had the same problem and they sent me new no questions asked. No complaints on service which sold me on RT in the first place.

The Bull is a great machine. Getting close on a prime rib right now and its 0 out right now. It was -12 when I put it on this morning and the temp on the bull has stayed at a steady 250 the whole time besides when I open the lid. I have probably a couple inches of ash on the bottom.

Hey @Jim6820, dont mean to bug you but I value your advice:giggle::giggle:. I just bought an 8.5 lb ribeye roast(choice-prime was sold out). Would you treat it the same way??

Jim, The beef loin turned out good! I smoked on low for about 1.25 hrs and then 325 for about two more and hit internal of 127. Wrapped and in the cooler for about 4 hours until lunch time. Everyone said they loved it. Im not sure Id buy that exact cut of meat again but everyone enjoyed. Thanks...

Curious if you would recommend the 1 horse over the 3/4. Ill be doing 4 to 7 deer per year into all burger. Local shop cant find help anymore and time I start doing my own anyway I guess.

Thanks for asking @Jim6820! The cook will be this coming up Sunday. Im going to take your advice and go low for the first 45 then 325 until 127. Ill probably just season with my own SPG and hope for the best. What you guess for time with a twelve lb? Again, thank you for your advice/opinions!

I've been elected to smoke the meat for our family Christmas next Sunday. My father handed me a "Whole beef top loin" today and asked if I'd smoke it for our dinner next week. Its 12 lbs and looks like a trimmed ready to smoke brisket kind of. Any recommendations would be appriciated. Should I...

Was just going to ask about the two provided temp probes that come with the 700. Mine haven't worked for months. Sounds like InkBird is the way to go.

Would granulated onion/garlic be the same as the powders or a different product?

The last few deer my sons and I have harvested we've kept the front quarters whole and smoked them for "snack meat". A pair fit easily on the 700 and are usually just boned out and used for burger or grind. I season liberally with SPG and cayenne and smoke at 200 for 2+ hours. After that I bone...