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That area is 30' x 16'

Deck is 44' x 16' and 36' is under roof.

Following, pre planning is the way to go, I just finished our roofed deck build and I left an area unroofed for grills and smokers figuring I would have plenty of room for 5 grills. I now am finding it a bit difficult to arrange things for the perfict fit.

My lazy way is to smoke until somewhere between 155-165 range then put in slow cooker in beef broth on low for a few hours until it falls apart.

Homemade sauce 5 Tbl. diced Chipotle peppers in adobo sauce 1/4 cup honey 3 Tbl lime juice 3 Tbl Soy sauce 1 Tsp garlic power

Just made a blueberry honey sauce the other night and was great on wings.

Yesterday did a Butt with the feed rate set at 40 and still had some fluctuations, turned it down to 35 this morning for some Chuckies and am running stable now.

I talked to Rec Tec and they suggested I increase the feed rate to see if that solves the problem, they also sent out a new Temp Probe

I started the grill when it was 20 degrees out, it is now in the 40’s, maybe that was the issue, seems a lot more stable now.

Finally seems to have settled in after 1 1/2 hours of wild temperature swings.

Since I put my ribs in when it seemed to stabilize at 225 it has twice shot up to 290 then down to 180 before shooting up again.

Just had my RT-340 delivered Thursday and did initial 400 degree burn yesterday. When the grill started it initially went to over 500 degrees then the fan would start and stop a lot until it finally set in at 400 degrees and was very stable after that. This morning I started it to smoke some...

Looking at a smaller pellet grill to compliment by cabinet smoker when doing smaller smokes. They have the GMG at the local Ace, Rec Tech I can see only on line. Quality wise, is there one better than the other. Currently also have Weber 18' and 22" kettles, liked the idea of Wi-Fi as I can do...

Could be a wood allergy, I was making a cherry table in my wood shop and the wife had a bad allergic reaction, testing found she was allergic to cherry wood.

had just put 2 racks of ribs on when the neighbor dropped by with a wagon full of hay. With potential rain tonight, had to unload. Set the smoker down to 200 and unloaded 75 bales of hay. I think I’m getting too old for this stuff. Ribs at 130 IT now, so it doesn’t look like dinner was disturbed...

Thanks, didn’t think like that, just so tired. Then I woke up at 3AM thinking I forgot to secure the chickens and had to go out and check my coops. Did, just forgot.

As I struggled to stay awake last night while smoking a pork shoulder, was up at 4AM, put shoulder on at 8 AM, ran tractor all day. There was a stall at about 143 degrees IT then another at 176 degrees, each about an hour, last was at 8 PM, then I started to wonder if I just took it off and put...

I have been looking at thermometer as I currently only have the built it probe with my Pit Boss. This would be used as a check to what I have and add the ability to monitor more items than I currently can. Would also be able to use it on my Weber as the old Pampered Chef thermometer I was using...

If it isn't dumped into the garden or compost heap, it is used for traction in the icy driveway.