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It's a little bit spicy, but not over the top at all. I like a combination of Screaming Pig and Competition Rub on pork butt.

I think that their products are absolutely worth the money. We are using ours even more frequently than we had imagined. I do have a few thoughts about the app. Most of the issues that I've seen seem to be a result of using amateur developers, otherwise many of these simple things would have...

I would estimate around 12 pounds after trimming.

It was fantastic! OK, here's what I did this time according to my notes. Trimmed as usual, leaving approximately 1/4" of fat covering most of the flat. ( I do trim most of the fat away from the exterior of the point to get more rub directly on the meat) Kosher salt, course pepper and a little...

This was the third brisket that I've made on my 700. Each one keeps getting better. Being able to eat the experiments helps with the growing pains. This one was certainly the best so far.

I've found that if using the temp control as a slider, turning my phone sideways in landscape mode helps a lot. My biggest beef with the new app is the power button. When in the world would you make it that easy to accidentally turn it off? I've done it twice now while putting my phone in my...

My first "real" cook on my new RT-700 (aside from some chicken thighs) was a monster 12.5lb pork butt. I started it last night about 10pm at 225 degrees, wrapped it at 7am @160 degrees. It finished up at 12:30 today. We were busy outside today, so it was left in the foil, wrapped in towels and...

Did you try to reposition them? I know my instant read thermometer will act funny if I hit a pocket of fat.

Thanks, everyone. The thighs were very good. I was able to take them to a family gathering about an hour after the test. I figured since I didn't burn them, I'd let other people try them. There were none left to bring home! Tonight I'm going to smoke a pork butt overnight. Fingers crossed! :D

Here are a few photos from delivery to burn in to the first cook. I’m beyond happy with the initial impression. It is built solidly and the burn-in and first cook maintained a rock solid temperature of 400. Very impressed!

I tried to yesterday and it was held up for moderator approval. Does the forum not allow linked (hosted) images? Or maybe I don’t have enough posts?

It arrived yesterday! Very speedy shipping by ESTES Freight, in fact, it arrived early! I certainly wasn't expecting that. I assembled yesterday after work. Will be firing it up this morning for the first time.

Well, its been a few weeks now. I continued to plead my case with the finance committee, and I finally had a breakthrough last night. I'm not sure what changed, but she's all for it. In fact, she insisted that we add the competition cart to the order... who am I to argue, right? I'll be honest...

Sounds like good advice. We generally buy our steaks cut thick, so your method may be the way to go. I'll try to stop looking at the smoker box. ;) Roger that, sounds like my usual procedure, LOL... plead ignorance or stupidity, whichever works for the situation. Noted, I'll keep this in mind...

OK, I'm sold, I'm in, I want the RT-700. It seems to be one of the best values at that price point, and the spiffy styling is the icing on the cake. :D I just need that last bit of push to get approval from the ministry of acquisition of non-essential items. My wife likes BBQ, but not as much...