Stampede My RT-590 Stampede Made It

[charlesrshell]

I generally start poultry with skin still on at 225 then after it reaches internal temp of 130 to 140 I turn the grill up to 375 to 400 to finish. Everything needs a rest time and depending on what the cook and size is the times are different and generally will continue to cook in the rest period at these higher finishing temps.

OK thanks @Mastertech59. She is now at 225 and fan keeps going on & off. Is that ok?

 

[Mastertech59]

OK thanks @Mastertech59. She is now at 225 and fan keeps going on & off. Is that ok?

Absolutely normal this is the grills way to keep the temperature stable with out the fire going out.

 

[charlesrshell]

Absolutely normal this is the grills way to keep the temperature stable with out the fire going out.

OK?, time for beer & wife take over.

 

[charlesrshell]

OK?, time for beer & wife take over.

Got thighs & legs on the grates. Should probes cables be off the grate? Should I use waded up foil to keep them up some?

 

[Mastertech59]

OK?, time for beer & wife take over.

I see nothing wrong with this. ?

 

[Mastertech59]

Got thighs & legs on the grates. Should probes cables be off the grate? Should I use waded up foil to keep them up some?

I generally try to keep them off the open front area of the grill where the heat from the lower area comes from. I have found placing the extra cable behind the RTD probe works great.

 

[charlesrshell]

I generally try to keep them off the open front area of the grill where the heat from the lower area comes from. I have found placing the extra cable behind the RTD probe works great.View attachment 5764

OK. Damn them there ribs look good.

 

[Mastertech59]

OK. Damn them there ribs look good.

Beef ribs been on since 8am and still have some time to go.

 

[charlesrshell]

Beef ribs been on since 8am and still have some time to go.

Wish I had your patients.

 

[Mastertech59]

Wish I had your patients.

Did I mention I like beer.

 

[charlesrshell]

@Mastertech59 what temp can I add a little sauce?

 

[Mastertech59]

@Mastertech59 what temp can I add a little sauce?

It depends on the sauce, if it has a lot of sugar in it it is best put on in the last 30 minutes or so of the cook the other ones without a lot of sugar can be put on earlier in the cook. My cheap go to is Sweet Baby Rays original that the Mrs. sometimes spikes up.
https://www.sweetbabyrays.com/
https://www.walmart.com/ip/Sweet-Baby-Ray-s-Barbecue-Sauce-160-oz/10294613

 

[charlesrshell]

It depends on the sauce, if it has a lot of sugar in it it is best put on in the last 30 minutes or so of the cook the other ones without a lot of sugar can be put on earlier in the cook. My cheap go to is Sweet Baby Rays original that the Mrs. sometimes spikes up.
https://www.sweetbabyrays.com/
https://www.walmart.com/ip/Sweet-Baby-Ray-s-Barbecue-Sauce-160-oz/10294613

WOW that is the exact sauce we like. How do you know last 30 minutes when you cook by temp method?

 

[Mastertech59]

WOW that is the exact sauce we like. How do you know last 30 minutes when you cook by temp method?

It's a WAG

 

[charlesrshell]

It's a WAG

Just hit 140 on both legs and thighs. Going to sauce and turn up heat.

 

[Mastertech59]

Just hit 140 on both legs and thighs. Going to sauce and turn up heat.

If the sauce starts getting burnt looking just put some more on. If some is good more has to be better.

 

[charlesrshell]

If the sauce starts getting burnt looking just put some more on. If some is good more has to be better.

Well, I think we are going to run up to KFC!!!

 

[charlesrshell]

Well thanks for all your help @Mastertech59. Chicken was pretty good. The skin sure was tuff. What causes that?

 

[Mastertech59]

Well thanks for all your help @Mastertech59. Chicken was pretty good. The skin sure was tuff. What causes that?

Not enough temperature

 

[charlesrshell]

Not enough temperature

Final grill temp I took to 375.