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I actually used to do this quite a bit before I started using a bbq box on a camp chef double burner for my direct heat stuff. It works but it's not ideal. I would line the bottom of the barrel with foil, leaving the fire pot open and then put my grillgrates on the recteq grates exposed...

You still can’t export any cook data but does anyone know how long the history remains available or how far back it will go? The zoom will be nice for screen caps at least but there don’t appear to be days on the graph as you scroll back, just times.

You know what, I did the same thing on my pork shoulder cook yesterday and I was really surprised by the results! When I set it to 225 I got 225-235 at the grates and 240-250 near the top of the meat. Can’t argue with the data so I guess I’ll just let this one go and stop overthinking my cooks!

I gather that most people don’t flip their meat when smoking low and slow but I have been noticing that most larger cuts I’m smoking (pork shoulder, chuck roast, etc) tend to be a decent amount hotter on the bottom than the middle or top of the meat when I probe. I know these things can have...

Does anyone have a good recommendation for 100% Pecan pellets? It seems like lumberjack isn’t stocking them right now or anymore and everything else seems to be a blend.

Yes more heat but specifically more direct heat. I've been happy with the sear kit but I find that the temperature doesn't recover very quickly after contact with food with only convection heat from the Recteq. In my experiments with the griddle the direct flame helped keep keep the...

Does anyone have any experience using the Grillgrate sear kits on top of the Recteq grates, directly over the firepot with the drip pan and heat deflector removed? I have done it with a solid steel griddle (similar to the griddle hack but without the funnel) with decent results. I am wondering...

Do you have any issues with dripping through the grill grates onto the ground? I use a Camp chef homebrew burner with a camp chef griddle to do the same thing but the griddle is really tough to get any kind of uniform temperature. I recently bought grill grates and hadn’t thought about trying...

I’ve seen a few people mention on here that they just use a different 100% flavored wood in a smoke tube when they want a different smoke profile instead of completely changing what is in the hopper. I’m curious if anyone has any comparison of results with that approach versus using 100%...