First cooks on the new recteq

[PapaLlama]

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.

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.

 

[jaxgatorz]

That all looks awesome !!!

 

[mr_whipple]

Looks right tasty to me! I just did some sticky wings last Friday. Yours looks delicious!

 

[Winterrider]

Both look like winners from my seat !

 

[JLeonard]

Man yeah! I'd lining up for both those meals.

Jim

 

[jcam222]

All looks awesome! I especially love that close up of the enchilada. Drool worthy

 

[sandyut]

Good lookin cooks! Congrats on the Rec Teq!

 

[fxsales1959]

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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nice inaugural run!

 

[civilsmoker]

Very nice cooks and congrats on the new RT!

 

[Redicans]

Everything looks great to me!! Those Enchiladas look Amazing!!!

 

[BrianGSDTexoma]

Now thats my kind of food! Nicely done. That potato salad looks good. I might need the recipe.

 

[SmokinAl]

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

 

[millerbuilds]

Great looking meal! Way to break in the new smoker.

- Jason

 

[PapaLlama]

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.

 

[BrianGSDTexoma]

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.

 

[BrianGSDTexoma]

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

So I tried no foil on drip pan on my RecTec and the temps on right side of the smoker where 100 degrees high? Stayed this way for the 1.5 hours I had it on. Guess mine is use to being foiled. Been a while since I calibrated them and will do so but I think they about right. I usually also have my inkbird in there but was just doing some stuffed dates. Maybe I will try one more time.

 

[SmokinAl]

That is crazy, I don’t think the problem is the foil. With all the air blowing around in there, I don’t see how that is possible.
Al

 

[civilsmoker]

So I tried no foil on drip pan on my RecTec and the temps on right side of the smoker where 100 degrees high? Stayed this way for the 1.5 hours I had it on. Guess mine is use to being foiled. Been a while since I calibrated them and will do so but I think they about right. I usually also have my inkbird in there but was just doing some stuffed dates. Maybe I will try one more time.

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Brian, I'm betting on bad probes. I am on my 6th set of food probes on mine, I would also verify the internal probe, ie do an independent digital therm to verify.

 

[BrianGSDTexoma]

Brian, I'm betting on bad probes. I am on my 6th set of food probes on mine, I would also verify the internal probe, ie do an independent digital therm to verify.

Yeah its been a couple months. Need to do everything but the bacon was almost burnt at 60 minutes and usually takes 90 minutes at 275 to get done.