First cooks on the new recteq

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PapaLlama

Smoke Blower
Original poster
Jun 7, 2019
92
161
Home of BBQ
Got the Recteq XL 1400, & decided to break it in with 2 short cooks. All thing's considered, I was very happy with the results.

  1. Leftover pulled pork enchiladas with homemade verde sauce & fresh corn tortillas from the local tortilleria
  2. Classic, sticky BBQ chicken with corn on the cob

Enchiladas​

I made 5 half pans of smoked enchiladas. My first shot at verde sauce went pretty well. Next time I'm going to use a bit more poblano. I had 3 poblanos for 5 lb. of tomatillos.

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Sticky BBQ Chicken​


I'm a big believer in brining chicken. This allows me to cook it at a high temperature, taking it all the way to an internal temp of 190F without risking drying it out. This does wonders for getting a crispy skin. When the chicken hit 180F, I brush all the chicken with sauce & let it finish. It gets sticky & delicious.

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Got the Recteq XL 1400, & decided to break it in with 2 short cooks. All thing's considered, I was very happy with the results.

  1. Leftover pulled pork enchiladas with homemade verde sauce & fresh corn tortillas from the local tortilleria
  2. Classic, sticky BBQ chicken with corn on the cob

Enchiladas​

I made 5 half pans of smoked enchiladas. My first shot at verde sauce went pretty well. Next time I'm going to use a bit more poblano. I had 3 poblanos for 5 lb. of tomatillos.

View attachment 698647

View attachment 698648


Sticky BBQ Chicken​


I'm a big believer in brining chicken. This allows me to cook it at a high temperature, taking it all the way to an internal temp of 190F without risking drying it out. This does wonders for getting a crispy skin. When the chicken hit 180F, I brush all the chicken with sauce & let it finish. It gets sticky & delicious.

View attachment 698649

View attachment 698650

View attachment 698651

View attachment 698652

View attachment 698653
nice inaugural run!
 
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Great looking food! It is a shame to get that new smoker dirty! The good thing is it gets seasoned & the dust from the pellets doesn’t get blown into the food. I haven’t used foil on the drip pan in a while, because it kind of acts like a RF plate in a stick burner. The fat sizzles on it & goes back into the food. However, I do pan most of my meals. So there is not much cleanup.
Al
 
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Now thats my kind of food! Nicely done. That potato salad looks good. I might need the recipe.
Don't judge me too much: It's the Sam's Club potato salad 🤣. It is pretty good for store-bought.

I haven’t used foil on the drip pan in a while, because it kind of acts like a RF plate in a stick burner.

This is my first run with a pellet smoker that had a drip pan like this. The obvious reason to foil it is for cleaning, but on my charcoal cookers I have found that the residue which burns on those pans will eventually become bitter & have a negative effect on meat flavor. That's what drives me to do it nowadays.
 
I haven’t used foil on the drip pan in a while, because it kind of acts like a RF plate in a stick burner
Now you have me re-thinking using foil. Its time for clean so I will try no foil.
Don't judge me too much: It's the Sam's Club potato salad 🤣. It is pretty good for store-bought.
Nothing wrong with that. It does look good. I would try it but to big for one.
 
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