Recent content by rellwood

They came out great.....

Here is my first attempt smoking Short Ribs. 6 hours to go....

Thank you for all the input, the prime rib came out great, not much left over. Went on the grill at 11:00 am at 225F, around 2:00pm dropped the temp to 185F (was cooking fast), at 4:00pm turned up the team to 400F for the final half hour to bring the prime rib up to 130F. Then rested the rib for...

Thank you Mowin, just pick up my prime rib and it 15.5 pounds, bones on (the meat is cut and tied to the bones). i'm thinking 4.5 to 5 hours. Looking forward to cooking this.

Thank you all for your post.  I'm feeling a bit better about the time frame for this. My main concern was just not having it done in time, About two weekends ago I did a brisket and it turned out great but I was having dinner 3 hours after I had plan to. Lets just say the cocktail hour became 4...

Still new to smoking meat on my Red Tec and wanted some help, ideas or feed back on cooking Prime Rib. So far I have done Ribs, Brisket, Chicken, Smoked twice baked potatoes and Pork Butt. All of them have turned out great. My next smoking adventure is going to be a prime rib, I plan to buy a 12...

Bmudd thank you for responding, the are around 6 pounds each and I plan to cook 4 of them. If they are not fatty enough I will place strips of bacon over the top. when they get to 175F I will wrap in butcher paper and return to the grill, at that time I may bump the temp up to 250F, my guess is...

Still new to smoking on my pellet smoker and wanted some input from others on tip to cooking Beef Brisket. My first attempt was good but wanted to here from others to find out if there is a better way. First attempt I used a pickle juice and mustard paste. On the smoker at 8:30 am (225F)...

Just smoked a brisket yesterday here are the results: Used a pickle juice and mustard paste. On the smoker at 8:30 am (225F). Wrapped in paper we reached a temp of 175F. Continued in smoker till temp of 198F was reached it was 8:30pm Rested for 1 hour.  Had dinner at 9:30pm.

I was thinking if I use a smoking tube in the main part of the grill and then place the cheese in the Cold smoke part. If it starts getting hot I can open the main part of the grill to cool down. I think this might work.

Just order the Cold Smoker Box from Rec Tec. Looking forward to smoked cheese and smoked deviled eggs. 

Thank youThorn73 for your reply. I'm still thinking about getting one. I like the idea of having extra space for warming or smoking.

New to Smoking meats and just got a Rec Tec, Made great Pork Ribs. I was wondering if anyone has the Cold Smoker Box from Rec Tec and how they like it. I've read some reviews on line and not sure about the ability to smoke salmon or cheese. My thought would be to use a smoke tube in the main...

I was wondering if anyone on here has a Cold Smoker Box from Rec Tec? I would like to know if box temp is cold enough for smoked cheese and smoked salmon. I have not found many reviews online about this yet.