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Rec Tec on the way

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bbq grub rub

bbq grub rub

Fire Starter
Original poster
Dec 23, 2012
52
12
I live in Tucson AZ
Hello everyone, I've been here before under BBQ Bill but I tried to recover my password and my e-mail doesn't recieve the link so I'm now BBQ Grub Rub. I had been hacked with that old email so I had to make some changes.

Buuut, there's a new smoker on the way. I ordered a Rec Tec grill, should be here Thursday. I kept looking at features, reviews, warranty and other aspects and kept coming back to the Rec Tec. Haven't found anyone disappointed with one yet & they will take it back & cover shipping if not satisfied. No one has sent one back yet. When it gets here it'll be hitting the ground running, I'll be breaking it in per the instructions Thursday. First thing friday I'll be throwing 4 racks of ribs on it to take to a family get together later in the day up in Phoenix. I've used a Traeger Jr with the Ortech controller for years but it's only good for 1 or 2 racks, although I've done 16lb Briskets on it and they were fantastic. In the end (or beginning) it was time to step it up to the big time. Needless to say, I can't wait to fire it up. I'll do a review once I get some time on it. Well, wish me luck.
 
I Talked to Ron at RecTec last week

They started carrying my Tube Smokers for use in their pellet grills

Great Guys!

Stand behind their products

I own a Traeger Texas(Clone), and looking to upgrade

I'll be anxious to read your review

Todd
 
Grub  Rub, afternoon...... Click on the sponsors link at the bottom of Todd signature box.....  And take plenty of pictures of your new smoker...  Dave 
 
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I tried to link a picture but it just froze. The Traeger Jr is going to get a work out one more time tomorrow. I'll be making a 12lb prime rib. I wish I would have ordered my Rec Tec sooner. I've done up to a 16lb brisket on the jr and had excellent results so the PR should be no problem.
 
Well, as soon as it was unpacked I was hoping to get right to it. Of course as luck would have it, we had a rain storm with high winds blow through. So first thing Friday I came in early and put it through the set up process. It got up to 486 degrees in 40 degree weather. I ran it for an hour like this. I let it do its cooling process and set it at 200 degrees, the temp was good to go in about 20 minutes. My first run was 2 racks of St Louis style ribs. When I opened the lid, put the meat on & closed it, the temp only varied by 6 degrees and went right back to 200. What really surprised me was that it stayed at 200 almost the whole time only varying by 2 degrees on a rare occasion. After 3 hours I wrapped the ribs in foil with some Brown Sugar, honey, apple cider and a little Parkay. Now back in for another 2 hours. Again, the temp was just perfect the whole time. Next I unwrap them and sauce them every 15 minutes for another hour. 3-2-1 as most know it. Here's the great part... These were the best ribs I've ever made
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The perfect tug, plenty of juices left in them, the smoke flavor was perfect, the tenderness was dead on. I couldn't have done better no matter what I was cooking on. I have a theory as to why they came out so good, tell me if I'm wrong. When the temp fluctuates in a smoker and goes up, even though the smoker will come back down, I don't believe the meat does as much. There fore your meat is cooking faster and also loosing juices. When the temp is dead on, the cook is progressive up to the desired temp so the meat is always climbing up in temp gradually. I feel this helps to contain the juices and prevents the meat from cooking unevenly. I have 3 more racks on as we speak, we'll see how they turn out. As of now, I couldn't be happier with any smoker, this thing rocks!!!!

BTW, I had called several times to ask some questions and every time I was treated like a good friend. These guys are good folks!
 
BBQ Grub Rub said:
I don't think I have enough posts to include pictures yet. I'm here to stay & learn from you all though.
Click to expand...
You can still post pictures but our software will probably hold the post until it gets validated by a moderator which we all try to get to them as soon as we can. We have this software to help keep the spammers out and to ensure no one comes on post inappropriate pictures. Your posts will only be held until you make about 25 posts and our software learns who you are and you are not a spammer, so go ahead and post away!
 
Well, the ribs were a big hit. Now a request has been put in for a Brisket, one of my favorite pieces of meat to cook. That'll be in a couple weeks. In the mean time some chicken will be going in this weekend. For now, have a very happy new years, be safe.
 
BBQ Grub Rub...you have any updates and photos of this pellet pooper? I'm going to pull the trigger on a pellet grill before long and you appreciate your input on your purchase I'm looking at Yoders ...Rec Tec...and Green Mountains and real world hands on advice goes a long way in my book.
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I'll add pictures tonight when I get home. This thing cooks dead on. Even with big swings in ambient temp, the grill didn't move more than 2 degrees. Everything about this thing is top quality. IMHO you couldn't get btter results no matter what you spend on a smoker.

Made chicken over the weekend, turned out perfect & juicy.
 
Last edited:
BBQ Grub Rub said:
I'll add pictures tonight when I get home. This thing cooks dead on. Even with big swings in ambient temp, the grill didn't move more than 2 degrees. Everything about this thing is top quality. IMHO you couldn't get btter results no matter what you spend on a smoker.

Made chicken over the weekend, turned out perfect & juicy.
Click to expand...
Looking forward to the pics too.

A pellet pooper is on my hit list for 2013.
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rectec ribs.jpg

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rectec steak.JPG

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So here are some pictures. The first racks of ribs & a steak I made last night. I ran it up to 450 degrees, cooked for 5 minutes, 1/4 turn & another 5 minutes. Then flipped and the same. I did nothing what so ever other than cut5 it & take the picture, it was that juicy. It was even an mngr special to get it sold, nothing special. My poor gas grill is going to die a terrible death.
 
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Yes it does.
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 I've now cooked chicken 2 different times, 3 racks of ribs then 2 racks the next day and the steak and still have 1/2 a hopper full of pellets. Soon I'm going to try pizza.
 
Thanks for the pics. Buying a good cooking tool is an investment. I only want to do this once, and be happy with it.
Your input is greatly appreciated.
 
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