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Rec Tec arrived yesterday, now what to make first?

post #1 of 6
Thread Starter 

It showed up yesterday, had it shipped to my work. We put it together and burned it off, seems like a pretty nice unit, went together well and easy enough. Has a few scuffs and what not, the drip bucket had a rough trip across the seas it was mangled so bad I had to reshape it some just to get the bolt package out of it. That was a little disappointing seeing how flimsy that bucket is made, all the work into a nice product and then to use something of that quality.

But anyhow the first few cooks will be for the men at work, so looking for ideas on something that could be smoked in just a few hours say 2-3, wanted to do ribs but don't think I could get them done in time. I know wings would go quick, was also thinking of CSR's.

 

Give me some thoughts please.

post #2 of 6

CSR's sound like a good option....  Use different sauces for variety....  Sweet, vinegar, white.....  Use the typical SPOG for the base seasoning and tweak them from there....     Q-Views to follow I s'pose.......    

At least the smoker is still usable...   Pics of the new smoker would be good also....  

 

Dave

post #3 of 6

Congrats on the new Rec Tec!  For a 2-3 hour smoke, I'd say CSRs or yardbird, maybe some ABTs.  Or you could add an hour or 2 and have BB ribs.  Either way, be sure to post some Qview...

 

Red

post #4 of 6
Thread Starter 

The on eguy wants burgers so that will be one day and if I can find some CSRs that will probably be another. Thanks for the input so far.

post #5 of 6
Thread Starter 

Sorry no pictures doing this at work I seem to always forget things I should take this time a camera was one of them.

 

I did chicken thighs on tuesday, cooked at 225 to about 130 and then bumped it to 375 till 175. It looked and smelled great, the guys really liked it, me not so much I was disappointed in it didn't have that smoke flavor and the color wasn't what I was looking for. I could have done this same chicken in my Breville Smart oven in 45 minutes instead of several hours.

 

The BBQ place close to home, one which I go to often uses the big Southern Pride cookers and i am wanting to make chicken similar to his, I am not sure what I need to do to get this done, but when I get the RT home I will work on trying to figure it out.

Made burgers today, had 12 half pounders of just 80/20 nothing added, turned grill on to 475 at 11:00 and about 40 minutes it was not going any higher than 405 so I put them on the temp dropped into the 200's and they cooked for most of the time in the upper 300's. I flipped them at 130 and cooked to 160, checked a few with the instant read and they were all close. It took over an hour from start to finish to do these,

 

The guys enjoyed them and so did I but the length of time to make them seemed a bit long to me, they had a bit of a smoke ring and were moist, one of the great things is the Maverick 732 allowed me to go back inside and work, and the design of the grill allowed me to go about my business without returning to a large ball of fire from the grease burning.

Cooking with one of the 40 pound white bags that came with the smoker

I think this is a good product but I may need to call and talk to the RT people and see if I can get a few pointers on why it takes so long to heat up and how I can get more of that smokey flavor.

I do have one of Todd's Amazin Pellet Tubes coming should be here tomorrow, I may try it.

This is my first pellet smoker/grill, I do have a pellet stove for heat. Mostly smoke in a small Cookshack, this is a whole different animal to learn.

post #6 of 6

Sounds like there are a few growing pains with the new pit...it shouldn't take that long to get up to temp.  I can usually get mine to 450-500* in around 10-15 minutes.  You might check the placement of the factory temp probe (located vertically near the left wall of the barrel).  Sometimes they get bumped during shipping and need to be re-positioned.  The tip of the probe is supposed to be about 3/4 of an inch from the side of the barrel, and if it got bumped or moved, it could be affecting the temperature signal being sent to the computer controller.  The lack of smoke flavor in your thighs is concerning too.  What kind of pellets are you burning?  When I cook @ 225*, I get plenty of good smoke...it could be the quality of the pellets you're burning...just something else to think about.

 

I suggest you contact the guys at Rec Tec for some input...those guys make satisfied customers a priority, and they'll work hard to help you get your issues figured out for you.

 

Good luck!  You'll get it dialed in in no time.

 

Red

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