Recteq guys.

[forktender]

Out of curiosity using the supplied probes. How close was the chamber probe temp and meat probe temp?

Since my first cook was spur of the moment, I used one of the probes, set up in a probe clip at grate level.
It ran within 2* of the controlers main temp readout . Until I have more time to test this grill, I'm happy with those temp offsets. The app seems fairly well thought out as well.

So far so good with me. I just wish I could get a little more smoke into the meat on shortish cooks
Is there a trick to it?

Thank you.
Dan

 

[BrianGSDTexoma]

I like to use the smoke tube with combination of pellets and chips. This is a pulled ham I did couple days ago.

 

[forktender]

I like to use the smoke tube with combination of pellets and chips. This is a pulled ham I did couple days ago.

View attachment 736084

Brian, that looks abso'freak'in'lutely delicious!!!
If I can find Lumber Lumber Jack pellets around here, I'm gonna load up on straight hickory, and straight oak pellets. They really helped the smoke flavor using my old Camp Chef pellet pooper.

Have you tried making a smoke bomb using chips and chunks,and placing it on the heat defector plate over the fire pot? I used to do that on my C.Chef.
I also sometimes add 1 bricket of charcoal to my smoke bombs, to give to that grilled over charcoal flavor, and to help with the smoke ring,
it works.
I need to make one of those pulled hams, they look and sound KILL'er!!!

Thanks a bunch.
Dan.

 

[sandyut]

I have found both to be quite accurate. I went down a rabbit hole on the chamber probe, its some fancy kind which I forget now. I talked it out with RecTeq and they assured me it was working good. I was comparing the chamber probe to a thermoworks spot probe.

What I learned was: if its working stop fussing. Its working.

 

[SMOKEOCD]

I’m going to go out on a limb and say most people who own a Recteq don’t trust the probes. I’m one of them. It’s not expensive to get an accurate probe from thermoworks, just depends how picky you are about exact temps. And unless they put another hamster in the server, notifications on busy weekends will result in overcooked meats because they’re just overwhelmed and your notifications are delayed.
For more smoke run it on Lo for an hour or so at the beginning of the cook.