Schlitzy
Member
- Messages
- 6
- Grill(s) owned
- Bull
I got a USDA Prime grade rib roast at my local Sam's Club. I am planning to put it on my RT700 tomorrow for Easter dinner. I watched videos by Malcom Reed and RecTec Chef Greg, who both cooked their roasts at 275-300F. Since pellets don't make as much smoke at these temps, I was thinking of adding my smoke tube with some hickory pellets to enhance the smokey flavor. Any feedback on doing this? I just bought the tube, so I don't have any experience with it yet. Thanks.