Nice, looks awesome.  Putting a few racks on my 680 later today. 

I was impressed with the amount of smoke at 225. The ribs had smoke flavor but not excessive. Great bark, low fat but were not dry.  We almost ate them all but our neighbor came by and ate a couple. Proves anyone can make good ribs with good pork, steady temp and good smoke. One little special thing.  If you foil, then save the liquid when you open the foil, separate the fat from it, and use the rest to baste the ribs just before serving. Big flavor booster! 
Next cook tonight:  Eye of ribeye on the GrillGrates. 

Glad you're having some positive results with the Stampede!


I have had the big brother (Bull) now for a little over a year, and absolutely love the results from it.  I have since added the Bullseye and really like it for the searing task more, though it's more cheaply built compared to the Bull.


I brought out my KJ the other day for a whole chicken.  I hadn't used it in a good eight months.  I'll just say it was not nearly as good, or was over smoked and bitter in comparison to the Rec Tec's.


Try some Lumberjack 100% woods for more of an intense smoke flavor without the bitterness if you haven't yet.

I was impressed with the amount of smoke at 225. The ribs had smoke flavor but not excessive. Great bark, low fat but were not dry.  We almost ate them all but our neighbor came by and ate a couple. Proves anyone can make good ribs with good pork, steady temp and good smoke. One little special thing.  If you foil, then save the liquid when you open the foil, separate the fat from it, and use the rest to baste the ribs just before serving. Big flavor booster! 
Next cook tonight:  Eye of ribeye on the GrillGrates.

Did this last week.  GrillGrates work fine for the eye of ribeye.

I was impressed with the amount of smoke at 225. The ribs had smoke flavor but not excessive. Great bark, low fat but were not dry.  We almost ate them all but our neighbor came by and ate a couple. Proves anyone can make good ribs with good pork, steady temp and good smoke. One little special thing.  If you foil, then save the liquid when you open the foil, separate the fat from it, and use the rest to baste the ribs just before serving. Big flavor booster! 
Next cook tonight:  Eye of ribeye on the GrillGrates.

Did this last week.  GrillGrates work fine for the eye of ribeye.

Nice job! How long does it take to heat up the GrillGrates? What temp did you set at?


Sent from my iPhone using Tapatalk

Set temp at 500* and let the grill reach that temp for 5 minutes before putting the steak on. Usually the GG's measure about 560* or more using my radiant heat sensor but I did not test this time. They are well worth the cost. I have not tested the "High" setting, but am told that the temps can approach 600*  I see no need to use that setting, as you can see, the steak is well seared.  Since you have direct flame searing, you would not need the GG's.