- Jan 7, 2017
- 1
- 10
just joined, have lurked for a while before making my switch.
Stick burner (offset "Texas" style cooker) for 15 years or so. Got sick of how labor intensive it was and decided to go to a pellet burner.
Bought a Rectec 680 with the cold smoker box and have really enjoyed so far. Cooks to date:
1st cook: Prime Rib for Xmas, ambitious but it was way better than I thought it would be.
2nd: rubbed to hell pike's peak roast: decent but jerky-ish. Let temp go too far.
3rd: lamb chops, outstanding
4th: baby backs (my least favorite rib). Good, "hammish" but delicious. I put too much sugar and salt in rub and it tasted "cure-ey"
so far my impressions are that pellet cooking is great for no brainer temp and time but you have to pay more attention to spice and smoke (am I wrong here?) And without doubt has a much milder smoke flavor than a stick burner.
Tonight I have 3 butts, rubbed and sat for 24 hours, injected and put on @ 225. Tomorrow AM 6 racks of ribs go on, rubbed tonight.
I am a brisket fiend, two briskets and a pork belly are sitting in shop fridge waiting to get handled.
oh yeah: cold snap rolled in, it is -4 right now with the 3 butts on the RT......we will see if it can hang!
Stick burner (offset "Texas" style cooker) for 15 years or so. Got sick of how labor intensive it was and decided to go to a pellet burner.
Bought a Rectec 680 with the cold smoker box and have really enjoyed so far. Cooks to date:
1st cook: Prime Rib for Xmas, ambitious but it was way better than I thought it would be.
2nd: rubbed to hell pike's peak roast: decent but jerky-ish. Let temp go too far.
3rd: lamb chops, outstanding
4th: baby backs (my least favorite rib). Good, "hammish" but delicious. I put too much sugar and salt in rub and it tasted "cure-ey"
so far my impressions are that pellet cooking is great for no brainer temp and time but you have to pay more attention to spice and smoke (am I wrong here?) And without doubt has a much milder smoke flavor than a stick burner.
Tonight I have 3 butts, rubbed and sat for 24 hours, injected and put on @ 225. Tomorrow AM 6 racks of ribs go on, rubbed tonight.
I am a brisket fiend, two briskets and a pork belly are sitting in shop fridge waiting to get handled.
oh yeah: cold snap rolled in, it is -4 right now with the 3 butts on the RT......we will see if it can hang!
