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I think screwing the chimney cap up and down all the time to stop rodents would become a hassle in very short order. I don't reckon that use-case was considered when they chose a section of all-thread for the chimney cap support.

Mine has been positioned with the back along a brick wall for the past several years. I don't have any trouble loading the hopper.

I've never put any thought into it, but I guess I always preheat my RT. Like I do every other grill. I turn it on, go finish prep, and then put the food on. My RT cooks are always between 225 and 325, so it doesn't take very long to reach temp.

I've burned thousands of pounds of pellets in my RT over 7 years, and have never sifted the pellets. Have to admit, I didn't even know it was a thing until this thread. I try not to dump all the dust at the bottom of the bag in, but I don't fret about it much and it's not yet caused me any issues.

What padlin said. It evens out the heat and aluminum is more heat-conductive than the stainless steel bars. It also recovers quicker when you move the meat around. I don't use 'em on my pellet, but I have used them on the gasser. They work well. They are another thing to clean...

I wouldn't call that a loss or low quality. If you could still eat it and it tasted fantastic, that would go in the "it could have been better" bucket. And any leftovers would be great as ingredients in mac & cheese. Or omelettes. Or beans. Or....... Tasting like roast beef would be a...

Looks great! That's how I reheat hams for various holidays once or twice a year. Different binders and spices pretty much every time.

I can't speak to the pros or cons, but if your primary use case is keeping food warm, a cheap cooler will do that and you may already have one.

Last night, I happened across this pellet storage contraption that I've never seen before called "The PelletCan". It seems sorta nifty, but they are awful proud of it price-wise. I imagine it may be handy if you do a lot of custom mixing? Not something I'll be purchasing, but thought some of...

Dang, I wish they had that deal when I ordered mine! I've been very happy with it, though.

I picked up a 4-pack of 1.5" square vinyl end caps, and have been using one for about 2 weeks now. It's working great so far and the dogs haven't eaten it. I don't know if they would work on a newer grill since the bucket holder is a little different from the 680.

Here you go - https://www.recteqforum.com/threads/mod-rt700-camp-chef-sear.867/

Nothing fancy, but here's my space. The griddle is a new addition to the arsenal, and I'll soon be building a cedar bench to replace the sawhorses that it is sitting on.

I've always just used the ones from Lowes or Home Depot with their logos on them, with snap on lids or gamma rings added. No idea if the buckets are food grade or not. I doubt they need to be, as long as the buckets are clean, dry, don't harbor any odors, and weren't previously used for...

I use the Inkbird Wi-Fi thermometer. And a Thermapen to probe & verify.

When passing through Memphis I enjoy stopping by Rendevous if time permits. They look great! Out of curiosity, how hot and fast did you run the cook?

I've got a green chile rubbed pork butt smoking at 225 with a pellet tube of cherry helping out. Decided to toss some wings (1/2 lemon pepper, 1/2 AlbuKirky Anchonero Hot) and jalapeno poppers (just cream cheese, SPOGOS, and bacon) on with it for 2 hours. Finished them up on a charcoal grill at...

Looks great!

Have to admit, I've never considered the weather beyond "Do I want to deal with it?" My RT is under a pergola, so it isn't really protected from anything. I reckon the highest outside temp I've cooked in was around 104. Everything turned out fine. Maybe take the high outdoor temps as an...

Pork shoulders for pulled pork, a couple yardbirds and naked fatties, and about 10 lbs of chicken thighs. Other outdoor cooking devices will be in play as well.