Stampede RT 590 setup / startup

[RHEINLEIN]

I assembled the new 590 (replacing the patio legend) and thought I would provide my observations.
Lava lock was installed on the lid, pellet cover and lid stops per many recommendations from the group.

Overall noted improvements:

*Cast iron heat deflector
*3 rpm auger motor
* New style exhaust vents.
* New controller / firmware (as I have read somewhere)? If someone has information on this, please post.

Inside, everything looked fully caulked, The grease drip tube is 100% welded on the interior, rather than spot welds to prevent seepage.

I completed the startup testing and connected to WIFI hassle-free, no issues so far.
The ramp up time for 80-400 was about 10 minutes.

Away we go, on to it's maiden voyage. I am thinking St. Louis ribs might scratch the itch.
(I'll follow up with a 180 degree jerky cook, testing the lower temp consistency soon)

Happy meat sweats!

 

[Dr.Floyd]

Save these pictures, it will never be this shiny again!

Chicken thighs is another good first cook if you want to season the inside of the smoker really good.

 

[RHEINLEIN]

Save these pictures, it will never be this shiny again!

Chicken thighs is another good first cook if you want to season the inside of the smoker really good.

You can say that again. Like most things in life.

 

[DesertRat]

Save these pictures, it will never be this shiny again!

Chicken thighs is another good first cook if you want to season the inside of the smoker really good.

Exactly why this grill is four years old and never been used!

 

[RHEINLEIN]

I assembled the new 590 (replacing the patio legend) and thought I would provide my observations.
Lava lock was installed on the lid, pellet cover and lid stops per many recommendations from the group.

Overall noted improvements:

*Cast iron heat deflector
*3 rpm auger motor
* New style exhaust vents.
* New controller / firmware (as I have read somewhere)? If someone has information on this, please post.

Inside, everything looked fully caulked, The grease drip tube is 100% welded on the interior, rather than spot welds to prevent seepage.

I completed the startup testing and connected to WIFI hassle-free, no issues so far.
The ramp up time for 80-400 was about 10 minutes.

Away we go, on to it's maiden voyage. I am thinking St. Louis ribs might scratch the itch.
(I'll follow up with a 180 degree jerky cook, testing the lower temp consistency soon)

Happy meat sweats!

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Here we are- The first cook on the 590.
Started off at 200 degrees to see how she would hold.
Overshot to 260 then leveled off at 200 in 20 minutes and held perfectly.

 

[Jim6820]

Dang, that there looks good enough to eat!

Looks like you are off to a great start. Good to hear after the earlier hiccup with the Patio Legend 410.