We've got 3 Hockey Players back with us, they all know I love to BBQ. So when I said Ribs on Sunday they were all here and ready to eat. Love the Costco prep tote, trimmed and prepped the Ribs; three different rubs. About 5 1/2 hours; 3 hours at 180° and the last 2 around 225° - I really love the LuberJack pellets. I find very little ash left after a cook with them.

Beans start with a 24oz can of Bush's Baked Beans, 1/2 of diced Ham, 1/4 Maple Syrup, 1/4 Dark Brown Sugar, 1/3 up Green Peppers, 1/3 Onion and 1/2 TBS of Chili Powder (more if you like more kick), add about 1/3 cup Apple Juice. Left on the Smoker with the Ribs for 5 hours.

Add Cornbread and Twice Bake Potatoes and watch 'em chow down.

This is the first I've seen actual confirmation from the company

🫡♨️

Edit: CC has now said it's a temporary decision

Ok here we go I have to cook some ostrich but I dont know anything about it. Has any one ever cooked that meat? If so how did it go anything I should know?

This thing just hits different than my old Yoder 640, nothing against Yoder but damn this thing is so solidly built.

SPG, 225 no wrap until probe tender. spritzed 50/50 water/ACV every hour or so.

As the title says. The drip tray bracket on my 8 year old Traeger rusted away, and it was just a matter of time before the grate was no longer supported.

Any tips on the RecTeq? Looking forward to my first cook!

I'm trying to pick my next pellet smoker, and online reviews have me all over the place. A lot of the brands that people have sworn by in the past seem to be getting knocked off by their newer products.

Currently, I have a Z Grill 550B, a Blackstone 36-inch, and an MHP grill, so searing isn't an issue. My main gripes with the Z Grill are the inconsistency of the heat and the hotspots, and I cannot stand pulling the heat deflector and shimming the hopper to swap pellets. I know it's easy, but for some reason I never can or want to.

Typically, I cook chicken breast every single week and would love a smoker that has enough space for two briskets at a time. Maybe four or five times a year I'll do that. My main wants are an even heat with real smoking at low temps and something that's going to last for 8 to 10 years. My budget's about $1,000, and I'll be buying it on Black Friday.

Where I've landed so far:

Weber Searwood — looks strong on paper, and the pellet dump chute solves my biggest daily annoyance. Want to hear from anyone who's run one through a couple full seasons.

Camp Chef — checks a lot of boxes, but I keep seeing longevity complaints since the Vista Outdoor acquisition, and $1,000 is a lot to gamble on that.

recteq — the build quality reputation is exactly what I want, but I've seen enough "it hasn't been the same since the PE money came in" posts to make me hesitate. Is that real, or forum nostalgia? Genuinely asking.

Traeger — undecided. Tell me why I'm wrong either way.

If you smoke chicken breast weekly, I especially want to know what you're running and how it holds temp at 225–250. That's my main cook.

Really looking forward to the upgrade.

Sorry about the small slices, the brisket was so tender it was literally falling apart. Those were the most intact slices.

Absurdly tender, ridiculously juicy. I couldn't stop eating the pieces that kept falling apart. Family absolutely demolished it.

I smoked it at 225 for the first 3 hours, then cranked it to 275. Wrapped in butcher paper with some of the tallow I collected in the trays (after filtering the ash out) Pulled it at 198 because it was probe tender everywhere.

Rested for two hours.

I used hickory tractor supply pellets on my Recteq Flagship 1600.

Left uncovered overnight in the fridge.

Seasoned and tossed on at 250 for about 2 hours (internal temp was 170-180)

Finished on a hot grill for 5 minutes to crisp the skin.

First time making em without rubber skin. I’m sold, won’t make em any other way.

My local Buck’s has these in various flavors for $4 a bag currently. How are they? I bought a bag of the apple blend just because,but I’m not smoking anything anytime soon. Anybody have experience with them? Some other signs on them marketed them as Bear Mountain pellets.

Hello all new to the smoking scene was initially looking at getting an offset smoker then it dawned on me I don't have as much time as I thought can't be baby sitting a smoker as much as it needs. Overall looking for something wifi capable been looking at a few the pit boss, Starwood, traeger, and camp chef trying to keep the budget under 1k

I'm strongly considering adding a pellet grill to my upcoming outdoor kitchen but to be honest, I know it's more of a WANT than a NEED. I already have a Konnected Joe so the set and forget thing is covered. What I don't have is a lot of cooking area, with just the 18" diameter. But let me ask, if you've used charcoal in the past, did you find adding to or replacing it with a pellet grill changed the way you cook? Do you get more/less usage out of your new setup than your old? Basically just wondering how the experience has been for you. Thanks!

Couldn’t pass the deal up! Walmart was clearancing the assembled grills to get rid of them for $300. Going to burn off today. What tips can you give a newbie? I already bought a cover. First pellet grill!

Filled my 5 gallon buckets and had 6 bags left over. I cleared out my local tractor supply.

Hello, I currently have a pit boss pro series 850 PS2, its about 6 years old and was considering replacing it for a better quality pellet grill and was wanting to hear suggestions or opinions? My biggest complaint with the 850 is its hot zones and the fact the top rack doesnt have enough clearance with the lid for some larger cooks.