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It depends upon the set temperature of your grill, the ambient temperature, etc. When I'm cooking at anything above 225, it runs pretty constantly. At Lo/180, it will cycle. It will also cycle if you drop the temp from something higher down to a lower temperature. It sounds normal to me.

@Dr.Floyd 100% agree. Why take the chance if you're already standing there.

San Leandro, CA used to be a hotbed of German, Portuguese, Italian, and Spanish sausage makers for decades after WWII. A German brand, Saags, made really outstanding liverwurst (and sausages). Sadly, they folded over a decade ago after being in business over 100 years (they were bought by one...

A simple example. Hormel Black Label Bacon, 16 oz. Safeway (in CA) $10.99 H-E-B (in TX) $5.18 California Texas

https://data.bls.gov/cgi-bin/cpicalc.pl?cost1=100&year1=202101&year2=202403

I have to disagree. Aggregated inflation since January 2021 is standing at 19.4% as of March 2024 according to the Federal Bureau of Labor Statistics. I suspect that this is a low number. Is some of it due to companies gouging? Sure, but if that were rampantly the case, the publicly traded...

I'm not sure why Recteq has held so tightly to this party line. This forum has many folks that have all reported benefits from sealing the lid and hopper. This is somewhat similar to their adamant statement to always start the grill with the lid closed. I took what I learned here and followed...

0. Unsealed, yes you will see external smoke stains. 1. Lavalock works great. Apply it to the lid and use the leftover to seal your hopper lid as well for a nice "soft close" and added protection from water getting into the hopper. 2. The liquid Bar Keepers Friend works well for me to clean...

Yes, the Buckethead hose is only like 1 1/2 inches in diameter. You need to pace yourself just a bit and gingerly suck up the pellets and make sure there isn't a kink in the hose. It's still faster and easier than scooping them out manually. If the hose gets clogged, just whacking it...

I agree that smelling/tasting the difference doesn't really work for me. I've been sticking with Lumberjack (when I can find them) or Bear Mountain strictly because they seem to burn fairly consistently and don't generate a ton of ash. Some pellets I've used end up blowing ash everywhere.

So I just saw that Bear Mountain is selling a few of their blended pellets at Walmart (and Walmart.com with free delivery/shipping) at basically 50% off of their normal prices. They don't have all of their varieties. I just picked up a couple of bags, but the first one hasn't cleared the...

Don't forget Philly cheesesteaks on the Blackstone as well!

@preimann welcome! You may not need to deal with a wheel mod as I believe all of the newer models already redesigned the wheels. The older grills had glorified roller skate wheels that were fine as long as you never moved your grill.

Oh, and since I'm here already (actually the reason I came to this thread), guess what's now on a Recteq cover for the 700/1250/1100? Wait for it... A zipper! I just replaced my aging cover and was pleasantly surprised. I guess Recteq listens to some things.

@GrillDoc Greg presumably meant to use some Lavalock tape (or similar) on the lids of both the cooker and the pellet hopper. It really makes a difference in my opinion.

I followed this recipe but doubled the brine recipe given the size of the ham. I did the whole thing in a 5 gallon bucket in my garage fridge. The desalinating for a day after brining is a must. I tied the whole thing with twine before smoking. I did apply a sweet/spicy rub before smoking...

Also proving that everyone needs a label maker, duct tape, and WD 40 to survive.

I've used the Minors low sodium beef base for injecting. I never thought of using it as a slather for a rub. It's pretty thick stuff.

Yup, if you're making pastrami out of your corned beef a cold water bath for a day is definitely needed. I did a SRF corned beef round yesterday in an Instapot. I just lobbed it in with one beer, half a large onion, some garlic cloves, carrot, and some of the Amazing Ribs pickling spice (or at...

I tend to gravitate towards the 16 pounders as well. My main reason is that the flat tends to be a little thicker and therefore dramatically more forgiving in the cooking process. With that said, I typically have a ton of leftovers that I vacuum seal and freeze, make chili, etc. I still have...