Just found this site looking for a recipe for Cuban lechon. Great site!
My name is Dan Clements and I am an underwater photographer/publisher in the Seattle area. My grill is a RecTec pellet, and I use a Tappecue wifi temperature probe set-up. Have used this system for about a year and a half. Prior to that I had a Traeger, which had constant problems.
Very much enjoy grilling a wide variety of food: beef, veal, lamb, duck, chicken, salmon, swordfish, and vegetables. Also like to make bacon without nitrites.
What I really like about the RecTec is the ability to cook low and slow, or use the grill bars/flattop at tems of 500 degrees for searing meat. Use both for cuts like ribeye.
Just finished injecting my pork shoulder and popping it into the mojo marinade for the 24 hour soak. Thanks "noboundaries" for the lechon recipe. Modified it a bit, but that is part of the fun of grilling!