re: OT: rec tec grills

That's what you use in an egg right

Yea it's what you use when you want it to come out right

I plan to purchase an egg next. The butt came out great. Lesson learned the hard way on what to use if for but that being said the thick cut of steaks was damn good on it.

I appreciate all the insight fellas

I've had a pellet grill for almost 2 years now and I really enjoy mine. I've smoked briskets, 20 lb turkeys, ribs, Boston butts for pulled pork and I make great ABT's on it. Of all the "smokers" I've owned, the pellet smoker/grill has been the easiest to use.
Couple of things I've learned in the process: When buying new pellets always make sure they don't use fillers (mainly Alder wood) mixed in with whatever smoke flavor you use. This mainly applies to the lighter flavors like peach, apple or cherry. Traeger, LumberJack, Rec Tec, Camp Chef are all good brands of pellets. My favorite is CookinPellets (Amazon $36 for 40 lbs of 100% hickory pellets or a Wood mix of hickory, Maple, Cherry and Apple)
One of my biggest initial disappointments with the pellet grill was that I could not get a great sear/grill marks on steaks (my pellet grill/smoker can get to 600 F). I then started using a product called GrillGrates. They are anodized aluminum plates that you put on top of the normal grill grate. They are awesome. They actually get about 150 F higher than your grill temp (I measured mine with a laser surface thermometer). You can get them individually or in multiples since they slide together for a larger surface area. They are about 5 1/2" by whatever width of your pellet grill drip plate. I use 3 of the 5 1/2" by 13 3/4" and can put 4 nice ribeyes on them. They also make round plates for round grills.
Biggest drawback. If power goes out you are screwed. Pellets can also get expensive (about a dollar a pound). I cook a lot on the pellet grill and I go through about 10 lbs every 1 to 2 weeks.
Also, the little bucket that comes with most pellet grills to catch drippings is worthless. Mine has almost overflowed when smoking multiple butts. Go to Home Depot and get and empty gallon paint can and a lid and use it instead. At the end of the year you just put the lid on it, throw the can away and start with a new one.

It's a neat trick because you can't lift the grate off. You have to raise it to the top and load it with lump....and douse with lighter fluid. Apply fire and stand back.

Don't worry about cleaning the grate because if you do it right it'll be white hot...like forge the One Ring hot....before you spread them out. Nothing alive in the grill or on the grate will survive.

You could put a sear on a popcycle with that set up.

Build one, instead of a few pellets you can torch entire forests for one chicken breast.

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I slice the steak 3/4 through down the middle so I can peek with a fork to see when it is ready.

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damn. thats painful to read never cut

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Amateur

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There's no difference in taste if you let it burn off and I don't like carrying a chimney with me on vacation.

Or are you going to tell me how you light a huge load of lump charcoal in a wet state park grill with newspapers or paraffin wax?