Sorry no pictures doing this at work I seem to always forget things I should take this time a camera was one of them.
I did chicken thighs on tuesday, cooked at 225 to about 130 and then bumped it to 375 till 175. It looked and smelled great, the guys really liked it, me not so much I was disappointed in it didn't have that smoke flavor and the color wasn't what I was looking for. I could have done this same chicken in my Breville Smart oven in 45 minutes instead of several hours.
The BBQ place close to home, one which I go to often uses the big Southern Pride cookers and i am wanting to make chicken similar to his, I am not sure what I need to do to get this done, but when I get the RT home I will work on trying to figure it out.
Made burgers today, had 12 half pounders of just 80/20 nothing added, turned grill on to 475 at 11:00 and about 40 minutes it was not going any higher than 405 so I put them on the temp dropped into the 200's and they cooked for most of the time in the upper 300's. I flipped them at 130 and cooked to 160, checked a few with the instant read and they were all close. It took over an hour from start to finish to do these,
The guys enjoyed them and so did I but the length of time to make them seemed a bit long to me, they had a bit of a smoke ring and were moist, one of the great things is the Maverick 732 allowed me to go back inside and work, and the design of the grill allowed me to go about my business without returning to a large ball of fire from the grease burning.
Cooking with one of the 40 pound white bags that came with the smoker
I think this is a good product but I may need to call and talk to the RT people and see if I can get a few pointers on why it takes so long to heat up and how I can get more of that smokey flavor.
I do have one of Todd's Amazin Pellet Tubes coming should be here tomorrow, I may try it.
This is my first pellet smoker/grill, I do have a pellet stove for heat. Mostly smoke in a small Cookshack, this is a whole different animal to learn.