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I am cooking 5 pork butts for a lacrosse team dinner for tomorrow at 5pm. I will have multiple thermometers to monitor temp and weight ranges from 8lbs to 115lbs per butt. What time should I start my cook to make sure all of them are ready by 5pm tomorrow night?

Awesome. Thank you!!!

I am cooking for a lacrosse team and have a RT700. How many pork butts do you think I can cook at once and will it cook differently with multiple butts? Air flow issues?

He actually told me to ask.

How do you know this?

Looks like RecTeq updated the app last night and now my smoker won’t connect to the WiFi. I tried deleting and repairing it and it’s not working. Not sure what’s up.

That’s my guess as well. Once I changed the feed rate it righted the ship.

It kept rising so I changed the feed rate to 3.0 and that seemed to do the trick. The pellets I had in there before this cook ran out yesterday. These are new pellets so my guess is they are burning hotter than the other pellets.

My RT 700 is set at 225. Just pulled my brisket out and wrapped it and now my RT700 says it’s overheating. The actual temp is rising above 230-240 when it’s set at 225. Not sure what to do.

I am getting vastly different numbers between probe A and probe B. Just got the 700 a week ago and Probe A is showing temps way hotter than B. Consistently. Is there a reset or something I need to do to calibrate it?

My bad. I wasn’t as concerned with the cook as I was with the sauce. Just seeing if it’s normal to toss them in the sauce after they are smoked.

Did my second cook yesterday using a reverse searing method I would normally use in my oven. I would typically cook the ribeye at 270 degrees for 35 minutes to an internal temp of 125. Then I’d crank up the Weber on high and get it up to 550. I’d actually take the aluminum sear grates from my...

Just finished my first smoke with my RT 700 and the wings were a little overdone. Still very good but my wife likes more sauce and it seemed to have cooked it off. I put the dry rub and sauce on before the smoke. I’m thinking I need to keep the dry rub on before the smoke but toss the wings...