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Doing wings tomorrow that will be marinating overnight. I have heard a lot of the 0 - 400 method, but is that still good to use if they are marinaded? Lokking for approximate timing as well as temp.

I used to cook on a WSM and loved the charcoal taste, but hated all the prep work to make it happen. Thus is why I purchased a RT-590 and have never looked back, however I still have not done a butt (bone in of course). So I am asking for all the seasoned vets out there, do you prefer to wrap...

Looking for recipes for smoked string cheese and did not see much searching the threads. Was wondering if anyone has done this and what method/time they used. Not sure if I would need a smoke tube or low and slow @ 180 degrees. Thanks in advance for your help!

Hello all, new to the pellet grill world and was wondering what is your favorite pellet brand, and favorite pellet flavor/wood type. I know wood type differs pending on type of meat you are cooking or smoking.

I am making Meatloaf this weekend which will be my first cook on my new 590. Given there are a ton of recipes I am mostly looking for advice on what temperature and the wood/pellet type I should cook with? Thanks in advance for your assistance.

Hello all you RT owners. Looking to purchase a 590 tomorrow, but I have some questions before pulling the deal. Without any bias please. I cannot afford the 700 and honestly do not need the grill space, however I had the back vents of the 590 and wish they included the rain vents for free...