Have been using a MES 30' smoker with side smoke addon and AMZN tube for a few years. So after doing lots of research I broke down and bought a Rectec RT-680. It showed up about a week later and an hour later it was assembled.
So did the one hour burn in and had to get some seasoning on it. So I did 3 pounds of Bacon and a pound of Kielbasa in the form of sandwhich bacon weaves and a few skewers of Pork Shots. Very tasty stuff.
Then this weekend I decided it was time for a real test. I found a good use for the Kitchenaid stand mixer as I made a bunch of Jeff's Dry rub.
Proceeded to season up 3 full pork butts Obviously 2 butts per package hence the 6 on the smoker (one was boneless oops) and loaded them all up on the rec tec at 220 degrees.
The adventure continued long into the night (overnight actually)
At 13 hours they hit 160 degrees. and it was time to put them in foil pans and cover them up. Kept temp at 220 Degrees.
At 20 Hours they hit 204 and I pulled them all. I was pretty impressed they all stayed very close in temps and stayed in their original locations through the entire cook. I did move these into fresh pans when I pulled them out.
After resting covered for an hour I pulled them all and I am very happy with the flavor. Time to pack them up for the party they are intended for. (I did sample some first of course. Chef's Prerogative and all.
Overall I am very happy with the Rectec. I love the simplicity of a pellet grill and they aren't kidding when they say it's pretty much set it and forget it. The pellets just fed constantly and smoke was applied steadily. Got a lovely pink smoke ring which I have never gotten because I used electric and I am very happy. Now I am motivated to finish my pellet cabinet I got the parts for over a year ago. (6 foot stainless warming cabinet and a Pellet Pro hopper from Smoke Daddy)
So did the one hour burn in and had to get some seasoning on it. So I did 3 pounds of Bacon and a pound of Kielbasa in the form of sandwhich bacon weaves and a few skewers of Pork Shots. Very tasty stuff.
Then this weekend I decided it was time for a real test. I found a good use for the Kitchenaid stand mixer as I made a bunch of Jeff's Dry rub.
Proceeded to season up 3 full pork butts Obviously 2 butts per package hence the 6 on the smoker (one was boneless oops) and loaded them all up on the rec tec at 220 degrees.
The adventure continued long into the night (overnight actually)
At 13 hours they hit 160 degrees. and it was time to put them in foil pans and cover them up. Kept temp at 220 Degrees.
At 20 Hours they hit 204 and I pulled them all. I was pretty impressed they all stayed very close in temps and stayed in their original locations through the entire cook. I did move these into fresh pans when I pulled them out.
After resting covered for an hour I pulled them all and I am very happy with the flavor. Time to pack them up for the party they are intended for. (I did sample some first of course. Chef's Prerogative and all.
Overall I am very happy with the Rectec. I love the simplicity of a pellet grill and they aren't kidding when they say it's pretty much set it and forget it. The pellets just fed constantly and smoke was applied steadily. Got a lovely pink smoke ring which I have never gotten because I used electric and I am very happy. Now I am motivated to finish my pellet cabinet I got the parts for over a year ago. (6 foot stainless warming cabinet and a Pellet Pro hopper from Smoke Daddy)
