wingrove8990
New member
- Messages
- 2
- Grill(s) owned
- Trailblazer
I have had a RT340 for just over a year now and while I love the size and design of the grill, I find it cooking everything way too fast at all temperatures. This comes in handy for shorter cooks like wings and pork, but I am really having a tough time with longer cooks like beef ribs and brisket. I have tried cooks at 275, 250 and 225 and the same issue happens each time; the brisket is alway overdone on the bottom, but the top and middle turns out pretty good. I am currently cooking a 7 lb rack of beef ribs at 250 and after 4.5 hours, it is already registering at 190.
My question is, has anyone else experienced this issue? It seems that the heat deflector plate is very close to the grill and is causing the issue of the bottom of my cooks getting way overcooked, but even at 225 I find it overdone on the bottom with wrapping in butcher paper or foil at around 165. Is the size of the grill just causing too much radiative heat? I've thought about upgrading to a bigger smoker, but after looking at pictures of the RT700, it looks like the heat deflector is also very close to the grill grate which would cause the same issue.
Any advice would be greatly appreciated!
My question is, has anyone else experienced this issue? It seems that the heat deflector plate is very close to the grill and is causing the issue of the bottom of my cooks getting way overcooked, but even at 225 I find it overdone on the bottom with wrapping in butcher paper or foil at around 165. Is the size of the grill just causing too much radiative heat? I've thought about upgrading to a bigger smoker, but after looking at pictures of the RT700, it looks like the heat deflector is also very close to the grill grate which would cause the same issue.
Any advice would be greatly appreciated!