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I was watching a Mad Scientist YT video on how to smoke a brisket on a pellet grill. Jeremy Yoder recommends smoking the brisket on the upper shelf to improve air flow and better bark. Would the small interior shelf support a 11-12 lb packer brisket or would I require 2 small shelf’s? I prefer...

After using the 590 for 6 months I am happy to report that it has exceeded my expectations. I also have a BGE XL that I continue to use mainly for reverse sears, direct grilling for steaks etc. I have cooked chicken thighs, wings, sausage, Tri Tip, Smoked Ham, ribs and most recently a pork butt...

Chicken Drumsticks marinated with Walkerswood Jerk Seasoning. Used a small amount of Pimentowood pellets in the SKOO smoker tube. Recteq Ulimate Blend in the hopper. 375 for 50 minutes until 180 internal temp. I have smoked jerk chicken on the 590 before but the Pimentowood gives it an authentic...

2nd time I have smoked spare ribs on the 590. Applied Kosher Salt 2 hrs the Dizzy Pig Dizzy Dust salt free rub. 225 for 4 hours. 250 for final stretch. Wrapped in Butcher Paper with smoked pork lard for 30 minutes the glazed with Bone Suckin Sauce.

Jamaican Jerk Drumsticks on the RT-590 Marinated in Walkerswood Jerk Seasoning. Low smoke mode for 30 minutes than gradually raised the temp to 400. We had wind gusts all day today so I did not light up the SKOO smoker tube with Pimento Wood pellets. Pulled at 175 skin was crispy and you...

This was my first pizza cook on the 590 since setting it up last week, I replicated the same cook that I did on the BGE XL with great results. Set the stone on the grate and set the 590 for 425. While the 590 was preheating assembled the pizza on the wood peel. Key is to spread corn meal on...