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I had a fire using the sear plates cooking burgers at 500. Partially (or maybe totally) my fault for not cleaning the drip pan 1st, so I just don't do burgers anymore on it. No damage from the fire. The one thing that is misleading is the 340 sq inches of cooking space. The interior of the...

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I need to show my wife this picture of your deck. She complains about the number of grills, but I only have 2 smokers and a blackstone.

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Here is how I did mine. The nice thing is since the shelf is detachable, the grill can still be collapsed for transporting. It also makes it easy to clean the shelf.

Mine was like that when I got it. No matter what I did, it had a gap on one side and little on the other. I called Rec Tec, sent them pictures, and they sent another lid. It fit perfectly.

I have the 340 and while I am completely happy with it, the biggest flaw (as roanie pointed out) is the advertised cooking area is msleading. The inside dimensions are 20 x 17, or 340 sq inches. The cooking grate drops it to 317, but the real limit is the size of the drip pan, which effectively...

I had one 2 nights ago on my 340. Similar circumstances - making burgers, cranked up to 500, and went inside. I was surprised how much smoke I was getting at 500 and when I opened the lid, I saw why. Threw some baking soda on it and pulled the plug to stop the fan. The grill seemed to survive...

I followed this recipe this past weekend and it turned out great. Very easy. Started with a 10# belly and had to cut it in half. I think it would have fit on the grill but couldn't find a bag to cure it that was big enough. A couple of questions for anyone that has done this. The 1st, when...

Did a small prime rib tonight. It turned out good but the side dish was awesome. For prime rib, I did the Rec Tec recipe. I wasn't sure about the rub but it turned out excellent. I added butter to the paste instead of all olive oil. The side dish was smoked chantilly potatoes. It was probably...

Looks great! I did this one with the store corned beef and it turned out great. One thing you have to try with the leftovers is a pastrami omelet. Pastrami, swiss, and some mustard. I had a deli owner friend that used to make them for me but with the homemade pastrami, they're even better.

Ribs

I've done this 3 times now. Same as Baumer, at 250, and pulled when it looks done to my liking. I'd suggest pulling slightly before as it tends to crisp up a little more as it cools. I just reheat in microwave on low/med. I've sprinkled some rub on each batch. Have used RecTec's so far - Durty...

I just finished my front shelf for the 340. I found some 8" brackets similar to what Uncle Bob used. I then ordered another bottom shelf from Rec Tec. I attached 1 1/4" treated pine pieces of wood to the brackets (had to plane them down to 1 1/8"). The shelf then fits on the wood and is...

After a few months of indecision, I finally ordered yesterday. Can't wait to get it.

I'm assuming you're talking about the bundles. Discontinuing the shelf on the 340 doesn't make much sense.

Thanks. They were quickly consumed, so I guess was being to picky. They firmed up a little more as the night went on. The taste was unaffected. I used Durty Girl rub and the taste was great.

I have a question for anyone who has made this. Should it come out soft or a little crisp? Mine came out very flexible and was a little sticky. I pictured it (in my head) coming out a little more dry and crispy.

Wow. That's a great deal on the Bull. I was leaning toward the 340 but with that deal and no shelf on the 340, I'm rethinking now.

It looks like Rectec has gone all or nothing on the bundles, offering only 3 options - grill only, 200 lbs of pellets, or everything. I'm surprised they removed the cover/pellet bag option. In addition, the bottom shelf has disappeared. Without a front shelf available, this leaves the 340 short...