Recent content by dan clements

I see several folks indicating the RecTec cold smoke box temperatures are too high for cold smoking items like cheese and pork belly. Here is a photo of thermometers about four hours in smoking a pork belly for bacon. Air temperature was 45-50 degrees, and I used the Xtreme Smoke toggle turned...

I really enjoy the cold smoker, and use it quite a bit. Great for bacon and cheese. If you purchase one, a hint on the install. The circular metal piece is a backing plate the is placed in the grill behind the upper two bolts (see photo). The instructions are a bit murkey. This is also a two...

Did not know where to post this, but we had a tomato tart with mozarella, anchovies, olives and capers cooked on the RecTec tonight. Fantastic. Think a pizza type crust. Used the flat top/grill bars, and it shows the versatility of smokers. Reallr good. Tomato Tart With Fresh Mozzarella and...

I purchased a Traeger and it worked great for about three months. Then many issues: three replaced controllers, four hot rods, and absolutely horrible customer service. I gave it away and purchased a RecTec. The RecTec has been fantastic. Temperature max 500+. Traeger had difficulty reaching...

Don't see any posts about grilling veal, so here goes. Two nice veal chops, olive oil on the outside, then Snider's Prime Rib & Roast rub applied generously. Used the flat-top on my RecTec. Boy, was this great!

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! Cheers!

Greetings! 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...