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I am doing a pork rib eye roast tomorrow on the 590. I would welcome any advice, recipes, or comments on best way to do it

I am thinking about buying the RT griddle for my RT 590. It looks like a good idea then I will never have to cook inside again. Unfortunately, Cooking on a griddle will require the hood to be open most of the time. This could cause problems with the RT 590 overfeeding pellets to maintain a...

So I live by a halal butcher and I buy beef tenderloins for 22 dollars for a tenderloin that is about 18 inches in length. Previously I would cut it into filets and cook like a steak on grill grates. Now I would like to smoke the whole tenderloin at once low and slow. Please if anyone has a...

So I cooked 8-hour pork butt today. Then creaked up the heat to cook some jalapeno poppers after the jalapeno poppers were pulled off The grill started to have a a ton of smoke and then the lid blew up. It scared the crap out of me. Does anyone one know what happened? I hope my grill is not broken

Does anyone have some advice on the best way to remove the safety screen from the pellet bin on the 590.? I am worried about dropping a screw into the pellets

So is this rust on my 590 stainless steel Rec-Teq. see attachment

Well, I am wanting to try Wok cooking. I looked up Wok burners on Amazone and soon realized I would have to buy a SS table to put it on for a total cost of about 300 dollars. So I took a look at the matador and it looks like a really good option. Don't know if it gets hot enough but I would be...

Oh wow, I smoked a 6 hour Prime One chuck roast from HEB yesterday. It was possibly the best tasting meat I have cooked on the 590. I put the 590 on 225 used my favorite rub for beef and smoked it for 3 hours. It stalled early at about 143-150 degrees so I transferred it to an aluminum pan. In...

I cooked my first pork Belly on the RT 590. It came out delicious and tender. My wife even raved about it. It was pretty easy to do. I cubed the pork belly. Put the pork cubes in a bowl with a bunch of Asian Persuasion from RT and mixed. Then put them on the grill at 225 brushed my homemade...

I am going to cook My first Pork Belly on the 590 this weekend (Sunday). The cook plan is as follows. 1. cut pork belly into small cubes 2. liberally season with Rec-Teq Asian persuasion using Hosin sauce as a binder. 3. Put in 590 till inside temp reaches 160. 4. wrap in foil with some of my...

I got to say the RT-590 is the most versatile grill I have ever owned. We have cooked and or smoked almost everything in it. We have baked in it several times. Cooked everything from meatballs to lamb chops. With the additional grill grates, you can't beat it for grilling steaks and hamburgers...

This weekend we purchased some lamb chops from the Halal butcher. We marinated them in a mint sauce then put Rec-Teq Freakin Greek rub on them. Put Grill Grates in the 590 and kicked it up to 400 degrees. Did the chops at about 6 minutes per side and they came out wonderful! Pics attached, We...

First Tri-Tip on the 590 I marinated this cut for 15 hours in a Santa Maria marinade. Then cooked on xtreme smoke for 45 minutes followed by 225 till inside temp reached 130 wrapped and let rest for 30 minutes. It came out flavorful and moist.

Well I got a 10 lb Smithfield bone-in pork shoulder nicely marbled with a thin fat cap so I probably will not be trimming much. My cook plan is as follows. I am pretty much going to follow the RT YouTube video. For a binder, I am going to use molasses mixed with Dijon mustard and then an...

My 590 fan will cycle on and off at 200 and below. Does anyone know if this is normal

I am going to do a pork belly on the 590 this week. I welcome any words of wisdom or recipes on smoking a pork belly

My family really likes heavy smoke so I just purchased some Lumber Jack 100% Hickory pellets. Unfortunately, all I read about hickory is that it will make your meat bitter if you smoke too long. Does anyone have experience with using hickory that you would like to pass along? We like heavy...

Does anyone have a good process for smoking a 2-inch thick Porterhouse steak?

I just got a 590 and have been cooking up a storm. After a few cooks, my wife and I noticed a fine dusting of ash throughout the grill. Which I assume is from the burning of wood pellets. Since it was everywhere we were a little concerned that it was getting unto our food. In fact, on close...

I smoked some baby back ribs yesterday they came out very tasty but dry. Any feedback on my process would be greatly appreciated. process below I marinated the ribs in wickers overnight. Then rubbed them with bloody mary rub. Placed them in the RT bone down at 250 for 3 hours. Then wrapped them...