Recent content by tweaked

http://www.smokingmeatforums.com/t/172183/downdraft-hood-for-traeger

After this weekend and sons grad party, I realized I could really use the warmer. Had 30+ people to feed all at same time. Did 12# pulled pork, BB ribs, chicken, spicy sausage, and pit beans all served 30 minutes after everyone's arrival. The warmer would of been perfect for parts of the cook.

Ordered the optional warming box after seeing this review.... The set up  #1 probe middle of cooker  #2 probe Right warming box #3 Probe Left warming box

Look at the reviews etc. for the Don Godke Downdraft vent that can be added to the Traegers. Super consistent temps.

My close friend has a Traeger and wishes he saved a few more bucks and got the Yoder. Much better build quality and thicker steel for better heat retention. Traeger is more of a big box store smoker while the Yoder is custom IMO. 

You are the consumer and they are the supplier. At minimum they should strive to help in the situation. It may be the shippers fault, but Yoder has more pull here. 

ahahahah nice thanks. Just got it ordered direct from RecTec with the 10 ft lead, housing, glass, bulb, and toggle. Also picked up the transformer and will wire in along with my custom Tappecue job in through the back and into the controls area. Ill keep you posted.

Its glass so I would wipe after every smoke, and remove and scrape every few months? Is it that much of a pain? Looks like one screw and the glass is off. 

Got a message to call the GM at RecTec direct. Fingers crossed, keep you posted. Below is the light their units come with btw. 

Well I have to wipe the Tappecue probes and other items after each smoke so just part of clean up. The RecTec comes with removable glass shield for this purpose. Seems like it's manageable to me.

I have been wanting to add a light on a toggle to the inside of my smoker and finally spotted something I could use off of the RecTec pellet smoker. I emailed support, but just interested if anyone else has suggestions on where to get one?

Also got in the CookShack Stainless flame shield

Little shoulder this weekend. Bark came out amazing. 

Yup, something like that. Eddy was answering allot of questions on the Englander forum at the other site. Small differences like painted and not stainless, no warming drawer, two same size doors as apposed to 1 large and one small, different controller, etc. Stainless is great as I run it on my...

Hey salt and pepper are just fine, let the beef speak for itself. I would guess at that weight and temp (pending it's actual chamber temp and not set temp), 4 hours cook time.