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Remember bolting mild steel shelves to stainless steel will create galvanic corrosion. The mild steel is anodic to the stainless. So the mild steel will rust even with seasoning. Stainless to stainless will last longer and not have rust in your food.

After meats hit 120F, they no longer take smoke. So that is not a reason to choice whaat to wrap with.

Juicy!

Spelled it wrong. 😂

Thread 'GMG Green Mountain Pizza Oven Attachment for Rec Tec Stampede RT-590' https://www.recteqforum.com/threads/gmg-green-mountain-pizza-oven-attachment-for-rec-tec-stampede-rt-590.1520/ Maybe invest in this??

Someone has one for sale in KC for $600 but it does not have all your upgrades.

Smoked Queso for game day!

Reverse sear Ribeyes with garlic parm butter

Looks good! I did this one to 120F then cheated and finished in cast iron on my Weber has at 1000F for a minute in each side.

I was in the same boat and chose Stampede because I also have a 6 burner Weber Summit, so did not think I needed the extra 6”. Since, I made the right decision because I can still cook 3 butts or 4 racks of ribs with plenty of room.