Search results

I have found the Pit Boss put out a lot of ash. I like the Trager pellets, and when I can find them, the Kingsford, but those are hard to come across.

ours looked almost identical! Thanks for your help

Put mine on this morning at 10am. 45 IT temp of meat. Started at 500 deg for 30 min. turned it down to 300. Cooked it at 300 until 1230, turned temp down to 230, trying to slow down the cook. Took meat off at 12:45 at 125 IT. It cooked much faster than I thought, I was hoping for a 3.5 or 4 hour...

Bet its gonna be good!

Thank you for the tutorial, I am sure it will turn out great. I have cooked several in the oven, never on the RT. I have no doubt that both of ours will be delicious, I’m just trying to get a ballpark time because I have guests coming for dinner.

Please post an update, we both have the same size, I’m cooking on Friday.

Thanks for the info

I have a 6 bone Prime Rib roast, that is 12.5 lbs. I want to cook on the 700, trying to figure out about how long it will take. Thank for the help.

I made my best smoked venison steak, to date. In the past, before my RT 700, cooking on charcoal, i cut my steaks into 1/2 inch steaks. By the time i tried to smoke them, and then cook them on the grill, they would over cook and be dry. So this year, instead of cutting up my roasts into 1/2 inch...

I think a front shoulder would be fine. I would smoke it for an hour, then season well and wrap in foil to finish. Should come out nice and tender, falling off the bone.

Snook, Google Malcom Reed, and go to his web page. He has some very good information on cooking suckling pig and whole hogs.

From what I have found out, the bigger full hogs are cooked upside down. 40# is a small pig, the hams and shoulders are much smaller and cook much faster than a full size pig or even cooking a pork butt. I took it off at 160, because even at that temp pork is cooked. I was afraid it would over...

I pulled some cheek meat off, but the head was pretty small. Lots of fat, not much meat. I guess if you like to eat brains, they are still in it.

The pig came out great, took just about 7 hours to cook, kept it at 225 the whole time. When the hams got to 160 IT, I took it off, probably should have left it on a bit longer. The meat separated from the bones pretty easily, but I had to do some chopping up the meat as opposed to pulling. Meat...

Have your butcher remove it for you.

9am, 4 hours on the pit. Skin starting to brown up nice. Hams at 142 & front shoulder at 137.

Here we are at 7am, after 2 hours of smoking.

I bought a 40# suckling pig. Brought it home from the butcher yesterday, unfrozen. Last night I injected the hams, shoulders and loin, and seasoned the inside cavity. Put it on the 700 this morning at 5am, 225 degrees. I started with about 10 pounds of apple pellets and will finish with the REC...

I use plastic buckets with a lid that seals.