Delivery tomorrow

[Daveschally]

I see the Recteq vids on startup and first grilling. Any other advice to a newbie to pellet grilling?

 

[Pacman]

My two cents... Enjoy the simplicity and predictability. You may have to tweak a thing or two for temperature variances, feed rate, etc., but these things basically run themselves. I did not have to make any adjustments at all with my 1250.

There are a myriad of suggestions about seasoning with chicken thighs, etc. I went for (sort of) broke and my first real cook was a pork butt overnight. I was a little nervous, but it turned out great and made me quickly forget of the days/nights of nursing a stick burner through all of it's temperature swings and relentless care and feeding during long cooks.

 

[Wslayer]

Either thermometers in each corner or bread test to learn your hotspots, and then just enjoy. Lot of people foil their drip pan for easier cleanup, others just go with it and scrap as needed. I vacuum out about every 5th cook.

 

[kennethk]

Does not matter to me if its our 700, 1070, BGE, Blackstone, Toaster oven, Stove Top or Range.
All are used often.
For me its all about learning to cook better and share food with other.
I have a simple life with a loving wife and daughter and two dogs.
Any given week I share ~20 food samples with friends at work.
I get feedback and I adjust accordingly.
I've been there ~39 years so they all humor me.
In 2 weeks for Safety Week at work me and 3 coworkers will cook for and serve ~200 people over 2 days.
Part of my sharing for over the last month was things that we might cook for the event.
Specific to Pellet Grills my thoughts over the last 2 years IHMO, not right or wrong.

• I do not let it get wet
• I'm not anal amount cleaning - I keep it clean
• I clean grates with an old wire brush
• I buy the cheapest pellets I can find - Costco
• I line the heat shield with foil and change each cook
• If the grill acts up I blame me first
• I cook to temperature and use RT probes and an instant read
• One any given piece of meat I can get temps over 20 degrees - It nature
• I'll color blind so cooking to color is a challenge
• I plan to never be in a hurry
• Leftovers are vacuumed sealed and frozen - I'll eat a year later with no concern
• Sometimes when meat tastes funny the meat is funny - nature
• Different seasoning have a big impact on flavor - I make some and buy some
• My local Krogers have half price dated meat every weekend - I buy lots and either cook or freeze
• Sometimes at start or finish there is so much smoke I can't see the grill - not a concern to me
• I always press the off button at the end of cook
• Phone app works most times - if not I have two Thermoworks units to monitor - don't be in a hurry - don't trust one device
• Life is Short - Enjoy Each Moment and Each Cook
• PS - Try some Taylor Pork Roll from NJ one day - Game Changer

 

[Daveschally]

Does not matter to me if its our 700, 1070, BGE, Blackstone, Toaster oven, Stove Top or Range.
All are used often.
For me its all about learning to cook better and share food with other.
I have a simple life with a loving wife and daughter and two dogs.
Any given week I share ~20 food samples with friends at work.
I get feedback and I adjust accordingly.
I've been there ~39 years so they all humor me.
In 2 weeks for Safety Week at work me and 3 coworkers will cook for and serve ~200 people over 2 days.
Part of my sharing for over the last month was things that we might cook for the event.
Specific to Pellet Grills my thoughts over the last 2 years IHMO, not right or wrong.

• I do not let it get wet
• I'm not anal amount cleaning - I keep it clean
• I clean grates with an old wire brush
• I buy the cheapest pellets I can find - Costco
• I line the heat shield with foil and change each cook
• If the grill acts up I blame me first
• I cook to temperature and use RT probes and an instant read
• One any given piece of meat I can get temps over 20 degrees - It nature
• I'll color blind so cooking to color is a challenge
• I plan to never be in a hurry
• Leftovers are vacuumed sealed and frozen - I'll eat a year later with no concern
• Sometimes when meat tastes funny the meat is funny - nature
• Different seasoning have a big impact on flavor - I make some and buy some
• My local Krogers have half price dated meat every weekend - I buy lots and either cook or freeze
• Sometimes at start or finish there is so much smoke I can't see the grill - not a concern to me
• I always press the off button at the end of cook
• Phone app works most times - if not I have two Thermoworks units to monitor - don't be in a hurry - don't trust one device
• Life is Short - Enjoy Each Moment and Each Cook
• PS - Try some Taylor Pork Roll from NJ one day - Game Changer

 

[Daveschally]

So got the grill safely and put it together in hour and a half. Fired it up for an hour, no drama. Wifi immediately hooked up and interfaced well. Ready to throw a half butt on it tomorrow.

 

[whta]

Well, it's tomorrow already - what are your thoughts on your virgin cook?

 

[Daveschally]

I’m going with a butt. I have it rubbed down and in the fridge. Will throw it on first thing in the morning at 225. It’s only 3.5 pounds so hopefully less than 10 hour cook

 

[whta]

jk, lol

 

[dosmas2xs]

I see the Recteq vids on startup and first grilling. Any other advice to a newbie to pellet grilling?

By some hi temp caulk/sealant RTV and seal the inside of your barrel. You'll thank me later

 

[Daveschally]

By some hi temp caulk/sealant RTV and seal the inside of your barrel. You'll thank me later

Not sure what you mean. Where would you bead the 590?