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Thinking about getting a RT-680 and have a few questions for those of you that have one:
1:How many full packer briskets you can get on the main grate. Can you fit two on there comfortably, tight fit, or not gonna happen.
2: How many pork shoulders/butts?
3: How well does it work for...
So here is a few shots:
The pork pulled-
The brisket just before I put it on the smoker=
And the brisket this morning, its been on for about 8 hours at this point (IT upper 170s)-
The shoulders all came off after about 14 hours with ITs ranging from 197-204. A couple of the ends that you can see in the picture look like they might be a bit over, I think with all of them on those parts sit close to the edge where the heat is coming up and while I shifted them from rack to...
Tropics:
I started it using the Minion Method, it looks like a snake because the phone doesn't take great pictures and I put the wood on the top since I'd rather have more early smoke than smoke later on since it is lots easier to add a chunk if I decide I want some late smoker rather than have...
At the three hour mark out of the fridge the biggest is at 138 IT and the other from there up to 142 IT, so it looks like I'm out of the woods there. Smoker temp is hovering at 235 give or take so I opened the vents to see if it will come up a bit on its own before I start throwing a chimney of...
and a couple from a decent camera:
Just a re-dusting before going on the smoker
Fire and smoke and stuff:
And one of the best parts about having to get up a bit early to get all this going:
Butts have been on for about 2 hours now, so I'll check for the 40-140 temp in another 30-45...
So much for getting the pictures up early.
I have a few others but the battery died in the camera so these are just what I grabbed with the phone. One just out of the fridge and about to be dusted before on the smoker and one after being on the smoker about an hour.
And a few of the brisket...