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  1. kevin pitzer

    Pellet Smoker Bland Compared to old WSM

    I have always used a WSM for smoking food until I purchased a Reqteq 590 in November. I finally did a pork butt (bone in of course) with Lumberjack pellets and it was very bland compared to my old charcoal smoker. What the heck am I missing...Any suggestions? Not sure what all the hype is with...
  2. kevin pitzer

    Recteq 590 Owners

    Thank you Brian!
  3. kevin pitzer

    Recteq 590 Owners

    Thank you for taking the time to respond. Out of curiosity what kind of probe issues have you been having?
  4. kevin pitzer

    Recteq 590 Owners

    Looking quite a bit at purchasing the Recteq RT 590 and would like to hear from recent owners of this grill. I hear a lot of good things, but would like to also hear the bad. Could you please post the pros/cons of this unit? I am concerned about smoking in MI colder weather and wondering...
  5. kevin pitzer

    So Many Brands...Which one to purchase?

    Thank you for your time posting. I have to agree....I do not like the legs and wish they had casters on the hopper side. I will definitely need to look at the side attachments.
  6. kevin pitzer

    So Many Brands...Which one to purchase?

    Thank you so much for taking the time to write all of this. This really helps a great deal when looking at all of these options. I cannot agree more with the over smoked meats LOL. I like smoked food, but I want to taste the food, not the lumber.
  7. kevin pitzer

    So Many Brands...Which one to purchase?

    Thanks for the details. What do you like and dislike with the grill? Have you had any others before purchase?
  8. kevin pitzer

    So Many Brands...Which one to purchase?

    Thank you for taking the time to write a good review. Really appreciate the info.
  9. kevin pitzer

    So Many Brands...Which one to purchase?

    I see a lot of Camp Chef love here. For those that own them, have you had others and what is it that you love about your CC and what do you dislike?
  10. kevin pitzer

    So Many Brands...Which one to purchase?

    I will definately have to check them. Honestly forgot about them as you don't hear them mentioned as often. Do you have one and if so which model?
  11. kevin pitzer

    So Many Brands...Which one to purchase?

    Thank you....I would like to stay around $800 - 1000, but am a little flexible. Want it more for smoking than searing, but searing would be nice, just not needed.
  12. kevin pitzer

    So Many Brands...Which one to purchase?

    So I have a WSM which I have used for the last 4 + years, however I do want something a bit easier (i.e. pellet grill) with some wifi features if it fits the budget. Looking for suggestions here to those that have one, both pros and cons of really world use. My current go to list includes...
  13. kevin pitzer

    Sausage / Burger Help

    Thank you Al for the information. If you do mind me asking,what particular models do you have?
  14. kevin pitzer

    Sausage / Burger Help

    Thank you Robert for your help, really appreciate it. The STX looks really nice for the money. Is there a particular stuffer you would recommend?
  15. kevin pitzer

    Sausage / Burger Help

    Hello all - I have had a WSM 18" for quite sometime and I want to try to put it to use in a new level. I want to start smoking my own sausage's and making my own burger, although this is all very new to me. Looking for some help on how to go forward, mostly with a first grinder purchase that...
  16. kevin pitzer

    Your Butt Best

    Hi all - Looking to see what you all like best on your bone in butt? I see many recipes, rubs and sauces. Would like to see what the champs use! I currently smoke my butts on a 18" WSM. Do you inject or brine? What charcoal? Preferred rub? Preferred charcoal? Preferred sauce and reginon?
  17. kevin pitzer

    Smoked Salami

    Hello - My dad has always made a Salami recipe shown below, however I want to remove the liquid smoke and place on my WSM. My only concern is I have never done Salami so I am uncertain on the temp, amount of tennis balls sized wood and! timing. My dad is willing to pay for the 10lbs of meat...
  18. kevin pitzer

    Charcoal / Lump Coal Recommendations

    Hello all - I have a WSM and follow Harry Soo quite a bit which I love his tips/techniques. I was wondering what most comp people use for charcoal/lump coal. I currently use Kingsford because it is easy to purchase anywhere, however I am seeking something that might be better which will...
  19. kevin pitzer

    Pork Lion Ham

    Harry Soo is such a nice man. I have contacted him before with questions and he is always so kind to take time and respond. So I emailed him to confirm his recipe and this is the response he gave me. What do you all think??? The 8 tsp sounds right. You can confirm the amount on the link...
  20. kevin pitzer

    Pork Lion Ham

    LOL - Nice...Didn't realize that...Good catch :D
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