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I'm in

Dang, I missed a day

Probably should get another bottle of Heffer Dust. I'm down one already---good stuff

Blessings y'all I'll try the competition rub 😃

I was going to get some for sure ...but... I've done a tri-tip in 30 mph sustained winds and a brisket in an early morn. downpour. Now I don't even worry. Open vents work just fine. Rec-teq's vent covers I've heard are kinda flimsy anyway. I might rethink if the weather forecast showed an...

Here's what I do: On my Stampede-- light to moderate coat of Heffer Dust or your own SPG blend. I put steaks in freezer for bout half an hour--cold meat is a smoke magnet. Low temp on the 590 (180⁰) for bout an hour or till 115⁰ or so internal. Crank up heat to "full" and flip steaks every 5...

Dang Beak, whale of a nice set up you've got there. I wouldn't trade my 590 ...but... if you need that extra rack of ribs....

I had a similar with my 590. I had just moved and my shop vac is still at the old house. I tried to clean out the ash from the fire pot by hand and it worked ok. Three cooks later (last night) I turned on grill to low for some extra smoke. 10 min later: NO START. I had to crank temp way up to...

I canna understand it Cap'n, I transfered all the warp power to the deflector shields!

Good idea, there's another option ... but probably need an inverter with pure sine wave.

Nice. How long will that run the thing?

So, batteries plus inverter?

Sorry, what's a UPS?

The power grid is stable but I want to cook even in a black out. :sneaky: Anyone else gone portable or fixed up some backup power? What did you use?

My daughter in law bought us a 14 lb pork butt from a sale at her local store. There were two butts in one package. if your package is not square i.e. twice as long as wide, I suspect that you have two as well. I cooked one (estimated 7lb) yesterday. Smoked at 225 for about 6.5 hours till 162...

Yeah, they did a nice quick little edit there also 😆 Sorry, you can't watch the clip---it's a screenshot ... but... wow, that lid did twist

There's one of these in Boise and one in Nampa https://www.smartfoodservice.com/locations/store/nampa-584/ Used to be Cash and Carry They have great prices on meat. I got a six pack of trimmed tri-tip 2.75lbs each for 11.00 per.

Awesome ... what temp did you pull them off the grill?

I have done two more since I did the 15 minute dry brine each time. Each was extreme smoked (180⁰) for 1½ to 2 hours The last two tri tips I used Rec Tec's Casanova seasoning alone-- came out great. The only changes I have made has been seasoning and internal temp.