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I'm with you on this one, Bregent. I use the tray in a 30" MES with all air paths cleared and opened and I constantly putz with relighting it. Sometimes I get 2hrs, sometimes 5-6hrs. Seems that if I have a breezy day outside, it lasts much longer. Which leads to the obvious conclusion of...
Well, in a side by side of the RecTec 590 & 700, the only difference is the size. Both have same stainless elements, both have same controller, dual probes, etc.
700 is bigger with 10# more in the hopper. Otherwise identical. I only need the 590 - so back at original question.
Wait....from the Stampede description: "The Stampede has a unique octagon-shaped cooking chamber made of stainless steel that sets it apart from other grills on the market, while offering the durability to last a lifetime."
https://www.rectecgrills.com/rec-tec-grills-stampede/
The latter. Yes, one is American made, the other is not. One is heavier matl and well coated, but the other is stainless. Just wondering, with all these considerations, is one worth the $750 more than the other?
Maybe the RecTec Bull is a better comparison - it's $1200, shipped.
I don't mind spending the extra money, but it burns me if it's not worth it. The RecTec RT-590 Stampede is $900 with shipping. The Yoder YS640 is $1449, and I think another $200 to ship it. That's a $750 difference.
I know they're both great but has anyone seen the two together? Is there a...
Don't care much for gimmicks, but the wifi capability actually sounds handy. I can see where the other two features (dump and clean out) might be less important than they sound. I read somewhere else that they're nice, but not super important.
Stainless in key places and a better controller...
I'm struggling here. Both the same price ($900) and nearly the same size (~592 sq in on Stampede and 663 sq in on the CC main platforms). Both go to 500°.
I hear nothing but good things about the RecTecs but confused by the fact that they don't include a pellet dump or ash cleanout like the...
I would never use a painted aluminum can to cook anything. I use a wide mouth (2.50 dia) stainless tube and my other is a ceramic bought here:
The dynamics are totally different than what that article is talking about. Try it. And for Pete's sake, never cook on painted aluminum. That's...
I agree with this. Been doing mine for years on a self-made "beer can" from a stainless tube welded to a sheet metal base. Works great. Also, plenty of vertical cookers on the market that act as the beer can that are not only much safer, but much more stable too - won't tip over. I use both...
but again, if a controller goes out after 5+ years, not sure I'd blame them for not replacing it, although, they should be more clear as to exactly what that means.
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