Maiden voyage.
View attachment 701660
Image shows the fairly short power cord with GFI, dual thermometer holder, measuring cup (1/2c) for pellets, removable grease tray with one disposable liner, and 2 samples of pellets.
Kind of a handsome little beast.
Crisper /Air fryer basket.
And the business end of it (sorry, forgot to snap a pic of the cooking grate)
Getting ready to go. I thought first about laying foil on the cooking grate (it’s solid) to facilitate cleaning, but decided no, lets just see how non-stick and easy to clean it is (or isn’t)
Grease tray that slides into a recess for it on the backside
There it is, had to angle the photo to get it
As soon as you hit the power button, it starts a 10-min preheat. If I’d selected the smoker setting right away it would not have done this, and also you can hold a button for 4 seconds to delete the preheat.
After preheat it displays “ADD FOOD” , not sure about my photo as it did read correctly.
Today’s victim. Full spares. Had to scrunch up a bit to fit (the grate measures 11x17) and I lifted on a wire rack to try to get some smoke under it and to not stick to the grate.
Here is where the pellets go. Rather than use one of theirs, since I’m trying to compare/contrast with my previous cooks, I just fished 1/2c out of my RT-590 … believe LJ cherry.
When you select “Smoker” it defaults to 250* and 4:00 hrs. Just push either button and use dial to increase or decrease. I set to 235* and 6:00 hrs (won’t take that long, but I didn’t want to explore what happens if I have to extend the cook)
2-1/2 hrs in the pellets are all burnt down. I’m not adding more since if I were to wrap it may be about now. Also, I’ve seen reports of TOO much smoke flavor. I’m skeptical, but want to see and want wife to be able to eat.
And this is also at the 2-1/2 hr mark. More color and bark-ish than I get on the RecTeq. Note I also haven’t bothered with their thermometers, since I don’t worry about that much, and rely on probing for tenderness for doneness. Next cook will be a butt and put that to test. Also, I don’t see how I’d get a very accurate pit temp as that reference probe would be very close to a cold hunk of meat. I’ll wager they have the same issue with theirs, and wonder if this is cooking at a higher temp than the setpoint?
Anyway, stay tuned for the finish product.
View attachment 701660
Image shows the fairly short power cord with GFI, dual thermometer holder, measuring cup (1/2c) for pellets, removable grease tray with one disposable liner, and 2 samples of pellets.
Kind of a handsome little beast.
Crisper /Air fryer basket.
And the business end of it (sorry, forgot to snap a pic of the cooking grate)
Getting ready to go. I thought first about laying foil on the cooking grate (it’s solid) to facilitate cleaning, but decided no, lets just see how non-stick and easy to clean it is (or isn’t)
Grease tray that slides into a recess for it on the backside
There it is, had to angle the photo to get it
As soon as you hit the power button, it starts a 10-min preheat. If I’d selected the smoker setting right away it would not have done this, and also you can hold a button for 4 seconds to delete the preheat.
After preheat it displays “ADD FOOD” , not sure about my photo as it did read correctly.
Here is where the pellets go. Rather than use one of theirs, since I’m trying to compare/contrast with my previous cooks, I just fished 1/2c out of my RT-590 … believe LJ cherry.
When you select “Smoker” it defaults to 250* and 4:00 hrs. Just push either button and use dial to increase or decrease. I set to 235* and 6:00 hrs (won’t take that long, but I didn’t want to explore what happens if I have to extend the cook)
2-1/2 hrs in the pellets are all burnt down. I’m not adding more since if I were to wrap it may be about now. Also, I’ve seen reports of TOO much smoke flavor. I’m skeptical, but want to see and want wife to be able to eat.
And this is also at the 2-1/2 hr mark. More color and bark-ish than I get on the RecTeq. Note I also haven’t bothered with their thermometers, since I don’t worry about that much, and rely on probing for tenderness for doneness. Next cook will be a butt and put that to test. Also, I don’t see how I’d get a very accurate pit temp as that reference probe would be very close to a cold hunk of meat. I’ll wager they have the same issue with theirs, and wonder if this is cooking at a higher temp than the setpoint?
Anyway, stay tuned for the finish product.
