Best products from r/pelletgrills

I have the 680 (same size as the 700) It is just my wife and I and I still wish I had bigger sometimes. That is the beauty of smoking. Don't make just one meal for 3 people. Make several meals at one time for 3 people. I will do 40+ pounds of pulled pork at a time for two of us. Vacuum seal it in one pound bags and freeze it. Then we toss a bag in the sous vide cooker for an easy dinner when we want BBQ. Oh yeah get a sous vide cooker. Best way I have found to reheat BBQ.

Accessories I am a big believer in and none of my links are affiliates or anything.

1. Rectec front shelf. Very handy for setting things even with a table
   
2. Sous Vide Cooker. I have an annova and joule but any inexpensive pot mount style with good reviews is fine. BF coming up these should be cheap all over the place.
   
3. Good Silicone gloves. I have gone through several different ones. I like these https://www.amazon.com/gp/product/B01KZBY806/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 they have fabric lining and make them easier to get on and off. Plain silicone ones tend to form a vacuum around your hand and are tough to get off when they are greasy and slick.
   
4. Downdraft hood. Before people start a war on this I will say it is very personal preference and I feel environment matters. I live at a higher altitude in Colorado and like to smoke in the winter. Adding this kept the temps across my grate more even and my pellet consumption dropped dramatically. https://dongodkesdowndraft.com/rectec-rt-680-rt-700-stainless-steel/
   
5. on to winter smoking if it applies to you. https://www.rectecgrills.com/Insulated-Cold-Weather-Cover-RT-700 makes a big difference in low temps also. Smoker doesn't have to work as hard to keep temps. You can also just get a welding blanked from Harbor Freight but the rectec one looks nice.
   
6. Pellets I use Lumberjack or Pitboss. Both are very affordable. LJ does group buys in locations around the country. I have gotten 40# bags as low as $11 and with the downdraft 40# lasts me quite awhile. Pitboss goes on clearance for $6-$11 a bag at walmart every fall around here. Don't obsess over lots of flavors. A good competition blend to start will be plenty. I run Cherry for prime rib. Hickory for easter ham, competition blend for most everything else. Play around and see what you like. I don't care for mesquite much and find most of the others taste about the same to me.
   
7. Don't waste your money on the interior second shelf. It doesn't fit well and is a pain to use. I am sure there are much easier ways to use a second shelf if needed. Plus unless you are doing thinner flat stuff nothing fits up there or under it anyways.
   
8. Cold smoker box is a huge misnaming. Search you tube. A guy tried to do cheese in it and melted it everywhere. I would call it a smoked warming box and good for things like Mac and Cheese and beans and jerky. Nice thing is it can be added later if you need more space.
   
9. Don't feel like you are getting enough smoke flavor? (pellets grills get accused of this on occasion) or want to do some actual cold smoking of butter and cheese and stuff? https://amazenproducts.com/ The tube smokers work great and use your current pellet supply. No separate stuff to buy. I hear good thing about their trays also but the tubes work much better at altitude.
   
10. Set it and forget it. Yes the 700 comes with two probe ports and a wifi app. I have the older board and toss in as many as 6 picnic butts. My smoker is at the back of the yard and bluetooth doesn't work but wifi does. So I have one of these https://www.fireboard.com/shop/fireboard-extreme-bbq-edition/ . Has not missed a beat for me
    
11. A good light for keeping an eye on things at night. The little one in the back of it is pretty much worthless as it gets coated with seasoning and doesn't seem to help much. I use a led stand light at night to see what I am doing.
    
12. Your typical tongs, grate scrapers, basting brushes, and the like. (I only use non wire brush scrapers and silicone basting brushes. get a brush hair or wire strand stuck in your mouth or throat and you will understand)
    
    Well that went on much longer than it should have. Hope it helps and sorry for the wall of text.

Instead of the large Rec Tec shelf, you could get two of these:(I asked the manufacturer and said they can hold up to 20 lbs.)

https://www.amazon.com/dp/B071GX7FP8/ref=cm_sw_r_cp_apa_i_OMyFCb42PGPPW

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Full disclosure, I haven't gotten my Rec Tec Bull yet but been researching accessories and someone on the Rec Tec FB group had these and said they work well and can fit in the dishwasher which I like. And two of those is $50 which is cheaper than the large shelf.

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I think must musts are the front shelf, some shelf for inside and the grill grates. I also plan to get the comp cart but if you want to save money, do the wheel mod. That will save you a couple hundred bucks.

I'm not OP but I make a brisket about twice a month for my family. Here are my steps, done on a Rec Tec Bull 700.

1. Trim brisket. Remove decal, trim fat cap down to ~1/4", remove any silverskin on top.
   
2. Rub it. Use S&P to stay pure, or whatever makes you happy. Occasionally I will break all the rules and inject with a mixture of melted Kerrygold butter and cajun seasoning. It's always a hit.
   
3. Place brisket fat-cap-side-down on your smoker and get the temp set to 225.
   
4. When brisket internal temp gets to ~160, and has developed a nice crust, pull it and wrap in peach butcher paper. Can be found on Amazon Here
   
5. Let brisket continue to cook until internal temp reaches ~204 degrees.
   
6. Let rest in cooler for no less than about 2 hours.
   
7. Slice 1/4" thick.
   
8. Shove down your gullet.
   
9. Share with friends, family, neighbors...etc.
   
10. Take any leftovers and make chopped beef sandwiches, or use as tamale stuffing.

You’re very welcome!

Don’t forget to get a pair of these to go with your Bull supplies:

Spring Chef Cooling Rack - Baking Rack - Heavy Duty, 100% Stainless Steel, Oven Safe, 12 x 17 Inches Fits Half Sheet Cookie Pan https://www.amazon.com/dp/B00XZ81GBQ/ref=cm_sw_r_cp_api_i_lirTCb0VDM77Q

They fit side by side, are super heavy duty, fully stainless and you can just toss them in the dishwasher when you’re done. These are my most utilized racks and are invaluable for heavy items, like pork butts. Tip: Spray them with oil before using them. It helps to keep things from sticking to them.

I would recommend searing over a chimney. You can get the coals hot while the steaks are cooking then put them on the grates over the chimney to sear. It's the quickest method with the best results.

The cost to purchase a chimney and grate are pretty cheap. This grate will give you the best fitment for a chimney (I have the same grate and it's heavy duty!!). DISCLAIMER: Make sure the chimney isn't made of galvanized metal since it emits a poisonous gass when heated which will get on your food!!!

Here's an example video (17:24 if on mobile). Watch the entire video if you so desire. Spoiler: They both picked the chimney method.

I have 2 of the therm pro wireless ones. Each one has 2 probes that I have placed around. I adjusted for the smoke today and its much better at least. Will need to keep practicing to dial in the temp settings on this thing.

The ribs turned out great. Flavor was perfect just cooked a little to fast so did get the clean bone pull.

This one: https://smile.amazon.com/ThermoPro-TP-08-Wireless-Thermometer-Grilling/dp/B014DAVHSQ/ref=sr_1_4?ie=UTF8&qid=1527528095&sr=8-4&keywords=therm+pro

I use a couple of cheap oven thermometers - About $7 each off Amazon. You could also move your probe around but I like to be able to check it, but I like being able to read left and right side at the same time.

First think I would check is how far your heat shield is off of the left wall of your smoker. With the GMG DB, this is the single most important measurement. Figure this out and you will be golden. I have found the sweet spot to be around 4.75 inches from the left side wall to get equal temps. I would try that as a starting point.

Congrats! Something I wish I'd done sooner is add some insulation around the lid. Cheap and effective way to keep smoke (and heat) from billowing out the sides. Helps reduce pellet use and lessen temperature fluctuations.
https://www.amazon.com/dp/B01F9FE60K

I use this Greek seasoning and love it! Everyone I ever make chicken for loves it too!

Cavenders Seasoning Greek, 8 oz https://www.amazon.com/dp/B004H81QOA/ref=cm_sw_r_cp_api_i_lToGDb063QS2E

Just a heads up, I rub olive oil on first to get the seasoning to stick well.

Yes. Jackery has solutions for this that people have posted great results with. both 12v and 110v capable, both are commonly used for pellet grills while camping/traveling.

Jackery Explorer 240

Jackery Explorer 500

I have these https://www.amazon.com/gp/product/B07PLXD1XD/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1 great to pick up hot food and pans etc. just hit with some hand soap and hot water like washing your hands.

Buy a nice thermometer like this if you don’t have one, two even. https://www.amazon.com/ThermoPro-TP-08S-Wireless-Thermometer-Grilling/dp/B014DAVHSQ?ref_=bl_dp_s_mw_8074453011

Make sure the heat shield is in the right position to get the best heat distribution and limit hot spots. A laser temp gun makes this easier.

Setup an ambient temp probe near the meat to monitor temperature. My grills internal sensor is not always accurate. So I’ll just manage the temp with a few extra probes I set up.

Low and slow and you’ll be fine. Don’t go off time, use a meat probe and cook until it reaches temp. I second amazingribs.com. A brisket will take awhile depending on size.

Sure!

https://www.amazon.com/gp/aw/d/B01IRDA9D4?psc=1&ref=yo_pop_mb_pd_title

Worked really well, potatoes came out great too.

You can not go wrong with these. https://www.amazon.com/CookinPellets-40PM-Perfect-Smoking-Pellets/dp/B00819OICI/ref=sr_1_5?ie=UTF8&qid=1526397326&sr=8-5&keywords=pellets

However, I also have what is called "cash & carry" stores by me and I buy my pellets from them. They sell "Bear Mountain" pellets. I buy 20# bags of assorted woods and blend them myself, for $10.33 a bag. They burn great. Best, lowest cost, pellet I have personally found.

I know you will probably pay top dollar for them but if you have an Amazon Prime account with free shipping they are $18.99 per 20lbs bag

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https://www.amazon.com/Traeger-PEL319-Hickory-All-Natural-Hardwood/dp/B01F2YP954/ref=sr_1_1_sspa?crid=3A79UVFAOK0FI&keywords=traeger+pellets&qid=1557780753&s=gateway&sprefix=traeger+%2Caps%2C184&sr=8-1-spons&psc=1

You can get the bucket at the hardware store, go with original on the handle and skip the side shelf. The side shelf really doesnt do much for me as the chimney takes up space and I installed an aftermarket rotisserie. Do the front shelf mod instead. You should look at the GMG owners facebook site, lots of great info there.

https://www.amazon.com/gp/product/B00D83OEEY/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

I caught these on sale (50% off) and they work perfect. Completely water tight so now worries about pellets getting wet. https://www.amazon.com/gp/product/B07BMHNYYP/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

CookinPellets 40PM Perfect Mix https://www.amazon.com/dp/B00819OICI/ref=cm_sw_r_cp_apa_i_hu1uDbW32QRYH

I put this on the lid (rather around the barrel where the lid closes) on my Pit Boss and am thrilled with the difference in smoke going out of the chimney rather than the lid.

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https://www.amazon.com/gp/product/B01F9FE60K/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1

I use this. This size will fit 20 pounds of pellets. They also make a larger size that could probably hold 40 pounds.

https://www.amazon.com/gp/product/B00HQE1QUG/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

I bought two of these. The 12# will hold a 20# bag and the 24# will hold a 40# bag. Water tight to. And much easier to pour than a bucket

https://www.amazon.com/dp/B00HQE1QUG/ref=cm_sw_r_sms_apa_i_HnvhDbXW9RTR3

Pink butcher paper