SmokinAl
SMF Hall of Fame Pitmaster
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
I decided to get lazy & sell my Lang, WSM, & SV24 and buy a pellet pooper. Honestly I thought it was a downgrade to go to a pellet grill from my Lang. But boy was I wrong. I did the initial burn in at 400 degrees for 1 hour. This is where my first surprise came. In the reviews I had read, it said the 1250 had a hard time getting to temp. It took under 10 minutes to reach 400. More than acceptable. While at 400 we put a couple of potato’s in the grill & let them go for about 1 hour. The grill will never look like this again. I have the probes on the grates to see if they read the same as the PID
When the potato’s were done we put a steak on the sear grates, and cranked the temp to 500. It only took a couple of minutes to jump to 500. When the steak was done I opened the lid to let some heat out & reset the PID to 200. Then I put on a store bought corned beef, right on the grate. I seasoned it with CBP and pickling spices.
You can just see the TBS, and you sure can smell it.
Coming along nicely!
OK, so after 12 hours at 200, I woke up at 3:30 am, Reached over to my phone. Opened up the Rec Tec app & set the temp to 225, and went back to sleep. The meat was at 160 IT. After about 3 hours it was 186, and the Bull was rock solid at 225.
I checked it with my Thermapen at 190, and it was probing like buttah! So out it came for a short rest.
The smoker has been running now for about 23 hours & has developed a nice layer of smoke. But absolutely NO CREOSOTE!
It has been producing TBS consistently the whole time!
Here is that little corned beef. I tried everything I could to get this to dry out. No pan, no broth, very well trimmed flat, no spritzing, or basting. Just put it in the smoker & never even looked at it for 15 hours.
As you can see it is plenty juicy!!
It’s tender & juicy as can be!
Of course we have to have a Sammie. Simple just pastrami & mustard on homemade rye.
Time for a Sammie & a drink!!
First off let me say that I paid full price for this smoker, no one from Rec Tec asked me to write this review, and this is just my own personal opinion of the Rec Tec 1250. It rocks!!
I think my biggest surprise was how much smoke & the quality of the smoke that it puts out. It puts out TBS at all temps, but at 225 it was a thing of beauty. I can’t imagine needing an auxiliary smoke tube, unless I’m cold smoking. This thing is built like a tank. Almost all stainless, with all stainless hardware. All the seems are sealed with high temp sealer. The welds are impeccable. The probes are platinum tipped and dead on accurate, as is the PID. OH, and the size, I thought I was downsizing, but there is more room in the Rec Tec than my Lang. I’m sure I could fit a 30-40 lb whole hog in there. I bought 200# of Rec Tec pellets with it & will be doing a lot of smoking & grilling the next few weeks. I think I used about 20# for a 23 hour cook, so I have plenty left for testing this bad boy out!! I’m going to try & find something that I don’t like about this smoker, but at this point that may be a bit hard to do. Thanks for looking guys!
Al
When the potato’s were done we put a steak on the sear grates, and cranked the temp to 500. It only took a couple of minutes to jump to 500. When the steak was done I opened the lid to let some heat out & reset the PID to 200. Then I put on a store bought corned beef, right on the grate. I seasoned it with CBP and pickling spices.
You can just see the TBS, and you sure can smell it.
Coming along nicely!
OK, so after 12 hours at 200, I woke up at 3:30 am, Reached over to my phone. Opened up the Rec Tec app & set the temp to 225, and went back to sleep. The meat was at 160 IT. After about 3 hours it was 186, and the Bull was rock solid at 225.
I checked it with my Thermapen at 190, and it was probing like buttah! So out it came for a short rest.
The smoker has been running now for about 23 hours & has developed a nice layer of smoke. But absolutely NO CREOSOTE!
It has been producing TBS consistently the whole time!
Here is that little corned beef. I tried everything I could to get this to dry out. No pan, no broth, very well trimmed flat, no spritzing, or basting. Just put it in the smoker & never even looked at it for 15 hours.
As you can see it is plenty juicy!!
It’s tender & juicy as can be!
Of course we have to have a Sammie. Simple just pastrami & mustard on homemade rye.
Time for a Sammie & a drink!!
First off let me say that I paid full price for this smoker, no one from Rec Tec asked me to write this review, and this is just my own personal opinion of the Rec Tec 1250. It rocks!!
I think my biggest surprise was how much smoke & the quality of the smoke that it puts out. It puts out TBS at all temps, but at 225 it was a thing of beauty. I can’t imagine needing an auxiliary smoke tube, unless I’m cold smoking. This thing is built like a tank. Almost all stainless, with all stainless hardware. All the seems are sealed with high temp sealer. The welds are impeccable. The probes are platinum tipped and dead on accurate, as is the PID. OH, and the size, I thought I was downsizing, but there is more room in the Rec Tec than my Lang. I’m sure I could fit a 30-40 lb whole hog in there. I bought 200# of Rec Tec pellets with it & will be doing a lot of smoking & grilling the next few weeks. I think I used about 20# for a 23 hour cook, so I have plenty left for testing this bad boy out!! I’m going to try & find something that I don’t like about this smoker, but at this point that may be a bit hard to do. Thanks for looking guys!
Al
