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I have the rub. The pork loin in 3.7 lbs. Need to know the following. 1. How long should I do the low temp. smoking portion ? 2. At what temperature should I then do the cooking portion ? 3. At what internal temp. should I take the loin off the grill ? Any other tips would also be...

Thinking about slow cooking them before placing them on the Stampede to smoke and finish them. Is that a good idea ? Thanks.

I’m going to do the breasts in the oven, but want to smoke cook the legs. I’m not looking for any type of rub or anything like that. Just want to know how much time and at what temperatures you would use for both the smoking and cooking stages.. Thanks for any help.

I looked for videos but couldn’t find any. What I want to achieve is to be able to maintain a low temp/high smoke level for an extended period of time. Thanks to any one who can help.

Primarily for the exterior stainless steal, but also on the removable grill grates. Someone recommended a ZEP product, but I’m looking for what works best. Thanks.

First time using my RT590. Background. I have 4 two inch thick 2 1/2 lbs. ribeyes. They are semi-defrosting in the refrigerator. I have the rub. Just need to know at what temps and for what durations I should smoke them, and what internal temp target should give me a medium cook...

I have the seasoning I want, but need some advice on temperatures and time on the grill. I saw a suggestion of 245 degrees for an hour works, but I’d like some other opinions. Other info. I won’t be using a cedar plank. Also, does it make sense to use the thermometers and what should...

Just got an RT-590. I’ve seen instructions for smokey/cooking burgers that say use lowest temp for two hours and then raise the temp to 400 degrees for 4 minutes. Question. Since it will take a while to get the temp up to 400, do you just leave the burgers on the grill while this is...