andrewcouts
Andrew Couts
andrewcouts
Deputy Editor, Gizmodo

PGP Fingerprint: 6AA1 E3FB 5CD2 FAD9 CED9 77C9 EE4B 7BC0 B557 D68C
Jan 7
2

I don’t know what the puppy in the picture did to anyone, but if anyone tries to hurt that precious lil’ nugget, I will personally punch them through the interwebz.  

Dec 15
149

When one must master of the roads in a land yacht, there is but one choice... The Buick Roadmaster.

Nov 19
46

For all the good this article will do, it might as well be titled “defund Christmas.

Nov 11
1

I couldn’t agree more. I have the Rectec 700 Bull and is by far one of the best no matter the price. Temp swings are nonexistent, build quality is superb, and customer service is second to none. I’ve smoked, grilled, and even baked on it. There competition pellets are the best too. Read more

Nov 11
1

I bought a Lousiana Grill from Costco last year. While it functions just fine, the heat plate is extremely rusty and the paint is peeling off all over the body. It’s not a major major concern as I live in SoCal, but for the price, I expect the paint to not peel off.

Nov 11
1

My wife is a master of the meats - the electric smoker I bought her a few years ago for Mom’s Day was the best gift I ever gave myself. With the electric we use wood chips for smoking. She prefers the electric to the charcoal or pellet kind - says it’s easier for her to adjust things. I can’t argue as every time she Read more

Nov 11
1

Traeger, and I’m sure the others, have made smoking a brisket into a ‘set it and forget it’ kind of deal. It’s great for a party when you have a million other things to do and can just let it go unworried about. But, there’s definitely something to be said for a brisket done over wood chunks and natural charcoal in a Read more

Nov 11
1

If you’re going to do the Texas rub, don’t bother with aluminum foil and keep going with the butcher paper. The aluminum foil traps too much liquid and almost steams the brisket. The excessive salt turns the flavor almost to tasting like a brined brisket you’d get for corned beef and cabbage. While I didn’t ruin it, I Read more

Nov 11
1

With the pellet smokers, there’s always a trade-off between smoke and temp. Most smokers smolder pellets on a timed cycle, rather than a thermometer setting, for “Smoke” settings. Changing from “Smoke Boost” to a temperature setting several times probably caused a pile-up of pellets that would catch and send the temp Read more

Nov 11
2

You have to vacuum the ash out of the fire bowl and under the grates if you want success with a long smoke, like a brisket.  That means taking three parts (grill, big metal plate, and small metal frame) out to clean it.  I’d say it’s a 5-10 minute chore.

Nov 11
1

The temp flux on the Weber may not be a problem. I have a grilla and the computer is set up to have temperature swings to create more smoke since pellet smokers don't put out as much as stick burners. If I smoke at 250 it will go from around 200 up to 300 but the average is always close to the target temp 

Nov 11
1

I have a 680, the 700 is an upgraded 680 with wifi stuff, and cannot agree more. I think that Recteq is the power buy in the pellet grill market.  Higher quality construction and world class customer service. 

Nov 11
4

Glad to see someone properly respects their Laphroaig.

Nov 11
1

Just an FYI... it shouldn’t be falling apart. It should easily pull apart, but hold together if dangled. Read more

Nov 11
4

I had a Traeger for years and while it was super easy, there’s just something to be said about smoking with real wood as opposed to pellets. I tried many brands of pellets over the years but everything tasted pretty much the same. It all eventually just tastes like the grill, no matter the type of pellets you put in. Read more

Nov 11
1

I know it’s not a pellet grill. However, you should check out the Masterbuilt Gravity Series of grill/smokers. I absolutely love my 560. Disclaimer, I do work for a company that sells both the Weber and Trager. We don’t carry the Masterbuilt line, but can order them.