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I know this response is probably too late.but next you do one try a smoked fried turkey. I smoke them at 225 for 4 hrs give a 20 to 30 min rest and then fry it. Checking every 5 min for doneness. This method is amazing, 1) you get both the smoke and the fried flavors. 2) you get a skin that...

Camp Chef and Lodge both make good quality cast iron at a reasonable price. I own and love both.

I recently made burnt ends with short ribs. They were very good but I left too much fat on them. Will do them again but I will trim more fat off next time.

I did a batch of Chex Mix mix last Christmas and it was very good. After seeing this I am thinking why not add Cheeze-it’s to the Chex Mix

It goes on almost everything I cook!

Brownies, carrots, cabbage, beef jerky, pizza, meatloaf, hard boiled eggs. Carrots are probably my favorite non meat item

I can’t get it past 160....started at 10:30am. Don’t know why I can’t cook these damn things What did you wind up doing? Pulling it early or just let go until it hit around 200? How was it? Don’t give up! It is so satisfying when you finally succeed. Here’s what my experiences has taught...

I did short ribs for the 1st time today. Seasoned with a 50/50 Ben Heifer Dust and ground coffee blend. Smoked them at 180 and used a smoke tube for 3 hrs. Then cooked them down in crockpot with bbq sauce. Served over wife’s amazing white Cheddar grits and top with a sorta of bbq rue. They...

Thanks! What do you think in terms of how long it will take overall? My guess would be at least 8hrs.

Inject with beef broth. Season with SPG and if you want a subtle twist add some ground coffee Smoke at 225 Wrap in butcher paper around 160. You are looking for the bark to be set before you wrap. Pull at 203 - 210. Let it rest for at least an hour. Do not skip the rest. I am not sure how...

I have the RecTeq griddle for the 700. It was a gift from my in-laws. I like the food I have made with it but it’s quirky.to use. I am trying to work up the courage to tell my wife I really need a Blackstone.😜 I posted my best cook with it and 2 grillgrates

I just keep mine in the pellet hopper. I thought that’s what it was for.

Oh yes! I know how you feeling. Sleeping while a butt or brisket is cooking is amazing! I have literally cooked a perfect brisket and only opened the grill 3 times - once to put it on once to wrap in butcher paper and lastly to take it off.

But reverse seared steaks is whole other thing. Searing definitely adds to the flavor. That crust is the money.

It adds some char which my wife and girls like that. I’m good either with or without seared char marks. But mostly it keeps it simple. The low temp and smoke adds flavor and I don’t care if they are done after an hour because I am going to sear them to finish.

I like 225 for 1 hr, remove patties and tent them with foil, heat grill to 400 - 450 and sear them about 2 min per side. now that I have the smoke box I transfer meat to it to keep warm while the grill gets hot.

I have a 12” smoke tube and I love it. I use it for most cooks. I use for it for 3 reasons Adding a deeper smoke flavor to long cooks Adding a hint of smoke to high temp cooks. (The higher the temp you cook at the less smoke the RecTeq will makes). And lastly for cold smoking

good question: short answer is no - at least not yet. long answer: my Camp Chef model is the big gas 3 and it has a thin metal sheet under the burners. I think it may be for wind protection. It is not for catching dripping. I would not do this for hamburgers or anything that would create...

I live locally and just bought a bag of original Rec Teq pellets. They claim that they will continue to offer the original pellets locally or in bundles. They cited shipping cost as the reason they no longer offer the original pellets online. They definitely have a partnership with Kingsford...

Looks great! Congrats.