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Just Joined Smoking Meat

post #1 of 7
Thread Starter 

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!

post #2 of 7

Welcome to the forum Dan!  That rec Tec sounds like a great smoker!  Keep on smoking!



post #3 of 7

Hi Dan, glad to have you here. I was checking out the RecTec pellet smoker/grills, they look really nice.


Would love to see some pics of your low and slow cooks!


Have a good one.

post #4 of 7

Welcome to the forum, Dan!


Glad to have you aboard!



post #5 of 7
Thread Starter 
Pork shoulder for lechon. 10 hours, 1.5 hours in foil. 225 degrees, 325 in foil.

Letting it rest for an hour and a half before pulling it and using the lechón for Cuban sandwiches. Dinner for ten this evening!

post #6 of 7


It looks great!  Welcome to the Forum from North Texas.


Smoke ON!

- Jason

post #7 of 7

texas.gif  Good morning and welcome to the forum, from a muggy, hot day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.




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