- Mar 27, 2016
- 1
- 10
Hi all, new member here. This group seems to be full of knowledge so I am asking for opinions.
About to buy replace my various charcoal smokers with a pellet and can't nail down whether to get the Jim Bowie or the RT-680. I would have purchased the JB already save for the abundance of reports regarding temperature discrepencies between the setting and the real temp, as well as the variation from one side of the smoking surface to the other. The finite settings allowed with the wifi is of particular interest to me.
On the other hand the 680 seems to be a solid construction, limited setting and controls but the 40 lb hopper is very appealing for those long brisket smokes.
I want something I don't have to modify or add after market upgrades to. In my opinion fr $1000 it should work out of the box. I would love to hear input from you guys so please feel free to chme in.
FYI I smoke a lot of pork including butts, ribs, briskets and pigs up to 60 lbs or so as well as cold smoking salmon and cheeses etc.
thanks!
Edit: thanks everyone for the insights. I think i will go with the retec. After further reading GMG is still struggling with temp accuracy issues and the rectec construction may be a bit more sturdy. Thank you all.
About to buy replace my various charcoal smokers with a pellet and can't nail down whether to get the Jim Bowie or the RT-680. I would have purchased the JB already save for the abundance of reports regarding temperature discrepencies between the setting and the real temp, as well as the variation from one side of the smoking surface to the other. The finite settings allowed with the wifi is of particular interest to me.
On the other hand the 680 seems to be a solid construction, limited setting and controls but the 40 lb hopper is very appealing for those long brisket smokes.
I want something I don't have to modify or add after market upgrades to. In my opinion fr $1000 it should work out of the box. I would love to hear input from you guys so please feel free to chme in.
FYI I smoke a lot of pork including butts, ribs, briskets and pigs up to 60 lbs or so as well as cold smoking salmon and cheeses etc.
thanks!
Edit: thanks everyone for the insights. I think i will go with the retec. After further reading GMG is still struggling with temp accuracy issues and the rectec construction may be a bit more sturdy. Thank you all.
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