Food Smokers and Smoking Tips/Tricks/Techniques

Whats in the bowl?

 

I think you'll enjoy the 590. I've had mine almost a year now. It replaced the mini I had for several years previously. It's the perfect size for a family and small gatherings. I considered the Bull, but it's overkill most of the time. I can fit 2 or 3 briskets without a shelf, 5 with, so plenty of room for most occasions.
I recommend a cover to keep bugs and moisture out. You don't want the pellets getting wet. Amazon sells covers at a great price. I think the brand I have is Classic Accessories. It matches my patio furniture and gas grill covers of the same brand.

As for break-in: do the preheat recommended in the instructions to burn off any residue. Then have at it. I did chicken thighs first, but it really doesn't matter.

 

Water. Humidy outside is below 8% today. I tend to always use a water bowl regardless, but really needed today.

 

I had actually ordered the 340 but called this morning and cancelled it to order the 590 instead.

 

Whatever your heart desires, but yeah something fatty. I did burgers 1st. Not impressed. Baby backs next, thought about throwing the GMG in the trash. There is a lot of info on the web, some great, more dumb assed keyboard warriors that have had 1 for a week and are now pro chefs lol. Just use it and learn. Keep notes.

And... reverse sear a nice thick steak. You have a good remote thermometer? If not get 1. Insert from side of steak, put on smoker at lowest setting, and let it rock til ~120f IT. Pull and rest while heating a CI skillet, any heavy skillet. Sear, check IT with a good instant read probe thermometer. Thermoworks MK4

You will never cook a steak any way else. Or your money for advice cheerfully refunded.

 

Good decision! I only use mine for smoking. High temp stuff still goes on my Weber propane or Blackstone griddle.

My favorite is tri-tip on the smoker then reverse seared on the Weber.

 

I want to order the front folding shelf, but it's been OOS for months. Don't waste your money on their 2nd shelf (interior). Just use some blocks of wood cut to preferred height and large baking cooling racks. I've got 3 levels for doing jerky and big batches of wings.

 

I’ve been reverse searing a steak a week for years but I use my Sous Vide and a cast iron on the gas range. Will be interesting to compare to a reverse sear on the smoker!

 

Absolutely the way to go. I do like to do chuck burgers on the smoker with some cherry for about 30 minutes, then finish them on the grill for the sear. They have come out pretty good like that for me.

 

Wait, so do I need a separate thermometer than the two probes that come with the recteq?

 

you'll want a quality instant read thermometer

 

Have a recommendation of one you trust?

 

https://www.thermoworks.com/ThermoPop

 

Here's mine. Thermapen MK4. Got the hi vis green, easier to spot after a few cold ones.

 

Same outcome but with a little smoke flavor. What's the title of this thread?

 

probably not, just check them for accuracy. They have WiFi to your phone, for convenience? Nice to have yer feet up on the coffee table, keeping an eye on the temps, while not listening to yer wife.

 

Yup, indispensable for the sear. Or is the chikken etc done.

 

MK4 as posted. Stab it almost all the way thru, wait 3 seconds, then slowly withdraw as you watch the temp. You will find the actual middle temp quickly. I think any good, fast thermometer would do this. MK4

 

Wow, I sound like a smoker god! Sorry for all the posts fellas, I am most definitely not.