New RecTeq

Traegers, Green Mountain, Smokin Tex and all other Pellet and Wood Chip Smokers

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New RecTeq

Postby DATsBBQ » Mon Apr 29, 2024 1:37 pm

Heard good things about this company from my brother, and was not too impressed by the Traeger I left in Virginia. So far, very impressed.
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RecTeq Bullseye.jpg
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Re: New RecTeq

Postby astrohip » Mon Apr 29, 2024 4:10 pm

Interesting shape! How does it cook?
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Re: New RecTeq

Postby DATsBBQ » Mon Apr 29, 2024 4:34 pm

First cook was a brisket. Manual says for large hunks of meat, best to do at or below 225F but I didn't read that until after the cook. Works great. Doesn't have have grease bucket feature like the Traeger had but to be fair neither does my Komado. After it cooled down, I took out the grill and cast iron heat deflector and yes, grease galore. I sopped up most of it with paper towels, then reassembled and fired it up. Set it to "RIOT" mode and figured I would burn off the remaining grease. It worked. Nothing like a controlled grease fire. Temp gauge peaked at 859F then I backed it down to 250F, then off 910 minute cool cycle where the fan blows but doesn't feed pellets". Nice and clean now.

I just like round. The Kamado is round, the Weber Kettle, so why not a pellet cooker? They make pellet Kamados now and for more $$$, but the wrath of the Mrs was enough with this purchase...
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Re: New RecTeq

Postby astrohip » Mon Apr 29, 2024 6:13 pm

:cheers:
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Re: New RecTeq

Postby Rambo » Mon Apr 29, 2024 7:08 pm

Can you burn wood in there?
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Re: New RecTeq

Postby bowhnter » Mon Apr 29, 2024 8:48 pm

I’ve heard good things about the RecTeq
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Re: New RecTeq

Postby DATsBBQ » Mon Apr 29, 2024 9:12 pm

Not designed for wood, but if there no AC due a power outage...
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Re: New RecTeq

Postby spacetrucker » Tue Apr 30, 2024 5:53 am

good info, I was concerned about the drippings, I believe what you described would be my big concern, even on chicken and burgers
the drippings can create a problem with the proverbial grease fire. My traeger now resides in someone else's backyard, and the cookshack pit in my
avatar is still in my possession, only because of the initial cost, but honestly have not used in a couple years. Since most cooks are just for two, and brisket is cost prohibit expensive. Outside cooks
are performed on the webber kettle or the natural gas webber grill, both can tolerate a minor amount of drippings without the flare up. Now what to do with all those aging pellets? and that expensive insulated pellet brisket cooker with the excellent grease drain system?
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