Recent content by slinkyskinked

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    Mustard or oil

    I either use sake or Shaoxing cooking wine for my pork and beef ribs. Brisket is dry.
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    PERFECT RIBS EVERY TIME! This really works!

    Long time lurker, new poster. I found your method about a year ago and swear by it, however, I cook strictly by temperature. I have meat probes and my old electric smoker (which is being replaced by a Recteq!) rocks steady at 250. My ribs are usually ready around 2+ hours. It really depends...
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    FYI - RecTec is having a sale on the RT340 Bundle

    I called them this morning and inquired if I could just buy the RT340 without the bundle. I was informed that no, that is how they sell it now. List price was $779 for the grill and pellets. I decided to bite the bullet this evening and purchase the RT340 after looking at it some more. The...
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    Small Smoker - Opposite Sides of the Spectrum - CC Woodwind 20 vs RT Bullseye

    Thank you both the your responses. I run BlueTooth meat probes now (Weber iGrill). It was the WiFi controls on the grill that intrqued me. Still looking but getting closer.. Edit: Not WiFi but BlueTooth.
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    Small Smoker - Opposite Sides of the Spectrum - CC Woodwind 20 vs RT Bullseye

    Good morning all and long time lurker about to jump into the pellet game. So I am in the market to replace my Brinkman electric smoker that was a gift from my sister YEARS ago. While I have successfully cooked beef ribs, brisket, baby backs, etc., it is just a royal PITA for anything longer...
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