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That recipe is almost criminally vague. As Waterboy states above, more info needed. If the ribs have a lot of meat and are well marbled, then a wrap could have been used. If not much marbling, then a faster/shorter cook is likely needed. For example, the ribs that you routinely see at...

Okay, here is what I have noticed after several cooks. Ill give you an example from a salmon cook I did last night. Set the bull to heat at 375. Starts up and after 20 min is hovering around 300. Then I up the temp to 400 and it quickly jumps to 400 and holds well. It does this all the...

I would push back a little on not getting too tied to temperature accuracy. I totally agree that the grate level and the internal probe level are totally different. I actually wonder why RT puts the probe up on the top of the grill where its hottest. That tends to create lower than desired...

The app (I assume) as all apps is a work in progress. I agree with you there are many foibles with it. I am wondering if the OPs 80 min of 8hr cook was due to the 30sec time interval. To me that is ridiculous to have an option of monitoring ever 30 seconds. 5min is sort of the min. If you...

Cat go wrong with chicken thighs or fatty cuts of pork. I did whole chickens for my first cook. I was surprised at how well it seasoned up, of course I have been using it almost daily since I got it

I did a lot of research on pellet smokers and looked for years at them. I finally pulled the trigger on the RT700 and still think its the best overall value. The only thing I would trade it for is a Yoder YS640. Im having a blast making new things on it. We did a boneless leg of lamb on it...

Agree with previous comments. I always add some fat or liquid to the paper when I wrap. Beef tallow or Bacon grease works great if you have them. You can always add a little beef broth as well. Another thing is I always unwrap to test for tenderness. I cant seem to get a feel for how tender...

I guess it shows the jury is still out on resting LOL! I do know that a longer rest is never going to HURT a brisket. None of the central TX hot spots serve brisket any less than 4 hours of resting (its usually done the night before and "held" for the next day so up to 8-10 hours rest). That...

Another trick is to let the chicken hang out uncovered in the fridge for a few hours. This dries some of the moisture out of the skin and helps it render crisp instead of retaining moisture. Most recipes that target crispy chicken skin will call to wash and dry the chicken, hit it with salt...

My advice on your questions. Yes, keep the gas grill for quick sear/quick cook items. the Bull is great but is very much a smoky oven. You would not cook a steak in an oven would you? If you like thin steaks that makes keeping the gasser even more important. If you like really thick steaks...

We get that same thing at Costco a lot. We LOVE the following. Have not tried it on the RT700 yet but I think smoking it would add another level of flavor that would send it over the top. Basically its poached in butter. Take a couple of sticks of butter, melt in a pan. Season the fish with...

I just put my new RT-700 through its paces this weekend. Burned through 20lb of pellets! Several observations and a couple of questions. First, I was pleased by how stable this thing is. Truly set it and forget it. Second, I was surprised by how bad the temperature calibration was out of...

Also bark will be inhibited by the foil. That is why folks use butcher paper. It "breathes" enough to keep a bark but not so much as to dry out the meat. I am new to Recteq briskets as I just got my RT-700 on Monday, however I have done many on my Primo XL and in my Weber smokey mountain...

I just ordered one as well. And this is my first post here to boot!