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Post by Purplemachine on Mar 11, 2021 19:49:18 GMT -6
Well I'm a bit late to your brisket. You could consider doing an injection spaced about 1" apart with a injection mix. You should have also gone to an internal temperature of 202 to 207 and when it is toothpick or probe tender you're there. Let it steam off for 10 minutes or so then wrap and keep in a cooler for an hour. I'll put something up here in a bit for instructions. And this.
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IceRatz16
Fri-hals (669)
Aug 4, 2019
Valhalla
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Post by IceRatz16 on Mar 12, 2021 7:58:23 GMT -6
Since I got my recteq 700 Spring of '20, we have done a lot and have changed the way we grill. Burgers are not just a 3-4 min a side flip anymore. They may stay on the grill for an hour at 225F-350F on a reverse sear and then cranked up to full for a quick sear on the grates. But we have the flexibility to do the ol' tried and true if we wanted as well.
Of the classic smoking meats, I have not done brisket, wings, or turkey (was supposed to this year, but we did not during the Holidays) yet. From the pork butts/shoulders, to the salmon, chicken, ribs, etc I have enjoyed getting to understand the pellet smoker. With the WiFi PID, I am fully a snobby smoker and not the traditional smoker that many of you in here may be, but I have loved every minute of it. It's like moving away from cable television and going to streaming...I will never go back to a traditional grill (even the charcoal Webers), because recteq even has that figured out with their Bullseye design.
My favorite thing to cook on my smoker so far is meatloaf. Holy hell fellas, the recipe is simple, but it is amazing. Secret ingredient is stuffing. I make two loaves and it is just the right amount of juicy, rich and decadent, and has a nice soft crust on the outside.
Thanks for the videos Pmachine. Gopher, I hope you like the Treager. I chose not to go towards that one due to the issues they had seen in quality over the last few years. Green Mountain, Grilla Grills, and Mak grills would be the only others I would have considered besides the recteq. Green Mountain may have the best app based program that allows you to input all of your cooking information so you never forget it (why is this so hard for web folks??...recteq, get it together!!). Grilla Grills does a great job with modular BBQ islands as well.
What I have found difficult is converting a traditional smoker to pellet smoking.
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Post by gophersturf10 on Mar 12, 2021 9:22:59 GMT -6
I think Allen Iverson said it best when it come to a pallet grill, PRACTICE....
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Post by Purplemachine on Mar 12, 2021 10:52:05 GMT -6
Since I got my recteq 700 Spring of '20, we have done a lot and have changed the way we grill. Burgers are not just a 3-4 min a side flip anymore. They may stay on the grill for an hour at 225F-350F on a reverse sear and then cranked up to full for a quick sear on the grates. But we have the flexibility to do the ol' tried and true if we wanted as well. Of the classic smoking meats, I have not done brisket, wings, or turkey (was supposed to this year, but we did not during the Holidays) yet. From the pork butts/shoulders, to the salmon, chicken, ribs, etc I have enjoyed getting to understand the pellet smoker. With the WiFi PID, I am fully a snobby smoker and not the traditional smoker that many of you in here may be, but I have loved every minute of it. It's like moving away from cable television and going to streaming...I will never go back to a traditional grill (even the charcoal Webers), because recteq even has that figured out with their Bullseye design. My favorite thing to cook on my smoker so far is meatloaf. Holy hell fellas, the recipe is simple, but it is amazing. Secret ingredient is stuffing. I make two loaves and it is just the right amount of juicy, rich and decadent, and has a nice soft crust on the outside. Thanks for the videos Pmachine. Gopher, I hope you like the Treager. I chose not to go towards that one due to the issues they had seen in quality over the last few years. Green Mountain, Grilla Grills, and Mak grills would be the only others I would have considered besides the recteq. Green Mountain may have the best app based program that allows you to input all of your cooking information so you never forget it (why is this so hard for web folks??...recteq, get it together!!). Grilla Grills does a great job with modular BBQ islands as well. What I have found difficult is converting a traditional smoker to pellet smoking. RecTec was my second choice for a pellet unit under $2000 but I am very happy with my Camp Chef which is also a WiFI/Bluetooth capable. But has the added things I like the ash dump, ability to swap pellets easily and the add on accessories that you can add 1 piece at a time. The Gorilla would be the 3rd choice. Check out this video, shows why I chose it. If you haven't already.
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IceRatz16
Fri-hals (669)
Aug 4, 2019
Valhalla
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Post by IceRatz16 on Mar 12, 2021 15:36:59 GMT -6
Since I got my recteq 700 Spring of '20, we have done a lot and have changed the way we grill. Burgers are not just a 3-4 min a side flip anymore. They may stay on the grill for an hour at 225F-350F on a reverse sear and then cranked up to full for a quick sear on the grates. But we have the flexibility to do the ol' tried and true if we wanted as well. Of the classic smoking meats, I have not done brisket, wings, or turkey (was supposed to this year, but we did not during the Holidays) yet. From the pork butts/shoulders, to the salmon, chicken, ribs, etc I have enjoyed getting to understand the pellet smoker. With the WiFi PID, I am fully a snobby smoker and not the traditional smoker that many of you in here may be, but I have loved every minute of it. It's like moving away from cable television and going to streaming...I will never go back to a traditional grill (even the charcoal Webers), because recteq even has that figured out with their Bullseye design. My favorite thing to cook on my smoker so far is meatloaf. Holy hell fellas, the recipe is simple, but it is amazing. Secret ingredient is stuffing. I make two loaves and it is just the right amount of juicy, rich and decadent, and has a nice soft crust on the outside. Thanks for the videos Pmachine. Gopher, I hope you like the Treager. I chose not to go towards that one due to the issues they had seen in quality over the last few years. Green Mountain, Grilla Grills, and Mak grills would be the only others I would have considered besides the recteq. Green Mountain may have the best app based program that allows you to input all of your cooking information so you never forget it (why is this so hard for web folks??...recteq, get it together!!). Grilla Grills does a great job with modular BBQ islands as well. What I have found difficult is converting a traditional smoker to pellet smoking. RecTec was my second choice for a pellet unit under $2000 but I am very happy with my Camp Chef which is also a WiFI/Bluetooth capable. But has the added things I like the ash dump, ability to swap pellets easily and the add on accessories that you can add 1 piece at a time. The Gorilla would be the 3rd choice. Check out this video, shows why I chose it. If you haven't already. Yes, I totally forgot about Camp Chef. I liked this teaser before as well. One of the things I liked on the Green Mountain was the pellet dust removal from the fire pot. Open the side closure and get the vacuum out and it sucks it right up. I thought that was genius, because as we all know, that is where the cleaning needs to take place more often than in the drum itself. But with CC's dump, it is even easier. I also like that it "feeds" the excess pellets out of the auger and into the firepot. Camp Chef has some fun accessories for sure. The additional option to add extra smoke was pretty cool as well. Do you like that feature? The 4 temp probes help as well. I find two is adequate, but 4 would be ideal. And yes, the pellet swap of the Camp Chef was also genius. I just like the forward thinking folks. recteq to me was something that just worked, not many bells and whistles, but I kinda like the bells and whistles. I just wanted something that worked and worked well. The temp rarely migrates when it gets to temp, no matter the windy or cold day.
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Post by Purplemachine on Mar 12, 2021 16:14:44 GMT -6
RecTec was my second choice for a pellet unit under $2000 but I am very happy with my Camp Chef which is also a WiFI/Bluetooth capable. But has the added things I like the ash dump, ability to swap pellets easily and the add on accessories that you can add 1 piece at a time. The Gorilla would be the 3rd choice. Check out this video, shows why I chose it. If you haven't already. Yes, I totally forgot about Camp Chef. I liked this teaser before as well. One of the things I liked on the Green Mountain was the pellet dust removal from the fire pot. Open the side closure and get the vacuum out and it sucks it right up. I thought that was genius, because as we all know, that is where the cleaning needs to take place more often than in the drum itself. But with CC's dump, it is even easier. I also like that it "feeds" the excess pellets out of the auger and into the firepot. Camp Chef has some fun accessories for sure. The additional option to add extra smoke was pretty cool as well. Do you like that feature? The 4 temp probes help as well. I find two is adequate, but 4 would be ideal. And yes, the pellet swap of the Camp Chef was also genius. I just like the forward thinking folks. recteq to me was something that just worked, not many bells and whistles, but I kinda like the bells and whistles. I just wanted something that worked and worked well. The temp rarely migrates when it gets to temp, no matter the windy or cold day. Yes the smoke setting is very nice. The higher in number the more smoke but does swing the temperature more cuz it has to to make the pellets smolder for that smoke. Did a small brisket flat that had a nice smoke ring and nice flavor. Doing a couple of racks of ribs tomorrow. Yummy.
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IceRatz16
Fri-hals (669)
Aug 4, 2019
Valhalla
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Post by IceRatz16 on Mar 12, 2021 18:51:51 GMT -6
Yes, I totally forgot about Camp Chef. I liked this teaser before as well. One of the things I liked on the Green Mountain was the pellet dust removal from the fire pot. Open the side closure and get the vacuum out and it sucks it right up. I thought that was genius, because as we all know, that is where the cleaning needs to take place more often than in the drum itself. But with CC's dump, it is even easier. I also like that it "feeds" the excess pellets out of the auger and into the firepot. Camp Chef has some fun accessories for sure. The additional option to add extra smoke was pretty cool as well. Do you like that feature? The 4 temp probes help as well. I find two is adequate, but 4 would be ideal. And yes, the pellet swap of the Camp Chef was also genius. I just like the forward thinking folks. recteq to me was something that just worked, not many bells and whistles, but I kinda like the bells and whistles. I just wanted something that worked and worked well. The temp rarely migrates when it gets to temp, no matter the windy or cold day. Yes the smoke setting is very nice. The higher in number the more smoke but does swing the temperature more cuz it has to to make the pellets smolder for that smoke. Did a small brisket flat that had a nice smoke ring and nice flavor. Doing a couple of racks of ribs tomorrow. Yummy. Yum. Since I have changed the way we cook burgers, I am only using BBQ sauce instead of the traditional ketchup and mustard. By the way, you have to check out the Rufus Teague Whiskey Maple. Holy smokes it's simply amazing. My family isn't as big of a fan as me, but wowsa it is good. Woodsy, boozy, and full body of sweetness. Lovely.
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Post by Purplemachine on Mar 12, 2021 19:01:02 GMT -6
Yes the smoke setting is very nice. The higher in number the more smoke but does swing the temperature more cuz it has to to make the pellets smolder for that smoke. Did a small brisket flat that had a nice smoke ring and nice flavor. Doing a couple of racks of ribs tomorrow. Yummy. Yum. Since I have changed the way we cook burgers, I am only using BBQ sauce instead of the traditional ketchup and mustard. By the way, you have to check out the Rufus Teague Whiskey Maple. Holy smokes it's simply amazing. My family isn't as big of a fan as me, but wowsa it is good. Woodsy, boozy, and full body of sweetness. Lovely. I'll check it out. Thanks.👍
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Post by Purplemachine on Mar 12, 2021 19:11:28 GMT -6
Yes the smoke setting is very nice. The higher in number the more smoke but does swing the temperature more cuz it has to to make the pellets smolder for that smoke. Did a small brisket flat that had a nice smoke ring and nice flavor. Doing a couple of racks of ribs tomorrow. Yummy. Yum. Since I have changed the way we cook burgers, I am only using BBQ sauce instead of the traditional ketchup and mustard. By the way, you have to check out the Rufus Teague Whiskey Maple. Holy smokes it's simply amazing. My family isn't as big of a fan as me, but wowsa it is good. Woodsy, boozy, and full body of sweetness. Lovely. Have you tried these? kosmosq.com/peach-jalapeno-rib-glaze/kosmosq.com/sticky-asian-rib-glaze/Good stuff!
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Post by nodakviking on Mar 14, 2021 7:38:42 GMT -6
I've been waiting for someone to make a vacuum port to clean the firepot out-worst part of maintaining a smoker. Now they got smart and also added a simple pellet change feature so I can do mild smokes on tender meats like fish and easily switch to a hardy Mesquite or oak for beef without a major process.
I have the GM with the WiFi app, have a RecTec at the lake which has been super reliable. My GM is great but occasionally if it gets a little dirty it produces soot(never have the problem on the RecTec or Treager) so it's imperative to keep it cleaned out regularly-new foil on the drip pan and cleaned out fire pot. That get waaay easier with the vacuum port.
If you haven't tried pork belly yet I highly recommend it. I slice it into two chunks and cure one for homemade bacon and smoke the other for sandwiches-delicious. Also the only way to cook a Papa Murphy's pizza. I also always cook my bacon on the smoker-only way to go, just lay it across the grates and cook @ 225-300 depending on how fast you want it done. Delicious and no mess/smell in the house.
My favorite BBQ sauce which I can't get here in AZ is Minnesota Lakes BBQ sauce made in Glyndon MN. Usually at the butcher counter(at Hornbacher's around Fargo and Central Market in DL)
I'd like it if they came out with a dual hopper option where I could have two pellets loaded and select which it would feed from.
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IceRatz16
Fri-hals (669)
Aug 4, 2019
Valhalla
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Post by IceRatz16 on Mar 14, 2021 12:00:46 GMT -6
Nodak, the dual hopper option would be amazing and a great idea.
I am not a fan of pork belly at all, so that's not for me, but I completely agree with you on the bacon. I actually have the grill mesh pads and use them for vegetables, sometimes fish, meatloaf, and bacon. The bacon is simple and comes out amazing every time and like you said, no mess and smell in the house.
I may have to try some of these BBQ and other sauces mentioned as they look and sound delicious.
Do you like GM's WiFi app? That company seems to listen to their consumers better than most and I am envious of the app specially. I have contacted recteq quite a bit over the last year trying to help them understand the need for a better app (provided them GM's teaser videos, etc) and yet nothing...argh! I cannot remember everything and I really don't want to have a book or loose pages all over the place. 1st world problems, but simple tweaks will go a long way.
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Movikx
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Thegn (2,829)
Feb 8, 2017
Valhalla
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Post by Movikx on Apr 21, 2021 4:25:55 GMT -6
So after years of using a Webber and Kamado’s I’m ready to dive into the world of pellet smokers. I’ve been reading up on so many my head is spinning. It’s hard to keep straight what features each one has. Yoder, Mak and Pitts & Spitts are more than I’m looking to spend. I really wanted to like Blazin’ Grillworks Grid Iron but by the time you add the extra shelves, WiFi ($189) and a cover it’s over $2K. I was ready to pull the trigger on the Camp Chef Woodwind WiFi 36 with the sear box but found Camp Chef direct is only taking pre orders. I looked at a couple other online camp chef dealers and in the fine print it says “ usually leaves the warehouse in 8-12 weeks." F’ that. Since the grill I get will be staying outside on my deck with a cover I’m leaning towards the recteq rt 700 because of the amount of stainless steel it’s built with and their 6 year bumper to bumper warranty. Oh... they’re also running a special on pellets if you buy a grill from them 220 lbs for $149. I haven’t really looked into Traeger much after a coworker told me he’s had several issues with his. Decisions decisions decisions.
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malschla
Drengr (825)
Feb 6, 2017
Valhalla
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Post by malschla on Apr 21, 2021 8:26:40 GMT -6
So after years of using a Webber and Kamado’s I’m ready to dive into the world of pellet smokers. I’ve been reading up on so many my head is spinning. It’s hard to keep straight what features each one has. Yoder, Mak and Pitts & Spitts are more than I’m looking to spend. I really wanted to like Blazin’ Grillworks Grid Iron but by the time you add the extra shelves, WiFi ($189) and a cover it’s over $2K. I was ready to pull the trigger on the Camp Chef Woodwind WiFi 36 with the sear box but found Camp Chef direct is only taking pre orders. I looked at a couple other online camp chef dealers and in the fine print it says “ usually leaves the warehouse in 8-12 weeks." F’ that. Since the grill I get will be staying outside on my deck with a cover I’m leaning towards the recteq rt 700 because of the amount of stainless steel it’s built with and their 6 year bumper to bumper warranty. Oh... they’re also running a special on pellets if you buy a grill from them 220 lbs for $149. I haven’t really looked into Traeger much after a coworker told me he’s had several issues with his. Decisions decisions decisions. How much do you want to spend?
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Movikx
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Thegn (2,829)
Feb 8, 2017
Valhalla
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Post by Movikx on Apr 21, 2021 8:32:19 GMT -6
So after years of using a Webber and Kamado’s I’m ready to dive into the world of pellet smokers. I’ve been reading up on so many my head is spinning. It’s hard to keep straight what features each one has. Yoder, Mak and Pitts & Spitts are more than I’m looking to spend. I really wanted to like Blazin’ Grillworks Grid Iron but by the time you add the extra shelves, WiFi ($189) and a cover it’s over $2K. I was ready to pull the trigger on the Camp Chef Woodwind WiFi 36 with the sear box but found Camp Chef direct is only taking pre orders. I looked at a couple other online camp chef dealers and in the fine print it says “ usually leaves the warehouse in 8-12 weeks." F’ that. Since the grill I get will be staying outside on my deck with a cover I’m leaning towards the recteq rt 700 because of the amount of stainless steel it’s built with and their 6 year bumper to bumper warranty. Oh... they’re also running a special on pellets if you buy a grill from them 220 lbs for $149. I haven’t really looked into Traeger much after a coworker told me he’s had several issues with his. Decisions decisions decisions. How much do you want to spend? $1500-$1600 with two racks and a cover.
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Post by Purplemachine on Apr 21, 2021 10:11:18 GMT -6
So after years of using a Webber and Kamado’s I’m ready to dive into the world of pellet smokers. I’ve been reading up on so many my head is spinning. It’s hard to keep straight what features each one has. Yoder, Mak and Pitts & Spitts are more than I’m looking to spend. I really wanted to like Blazin’ Grillworks Grid Iron but by the time you add the extra shelves, WiFi ($189) and a cover it’s over $2K. I was ready to pull the trigger on the Camp Chef Woodwind WiFi 36 with the sear box but found Camp Chef direct is only taking pre orders. I looked at a couple other online camp chef dealers and in the fine print it says “ usually leaves the warehouse in 8-12 weeks." F’ that. Since the grill I get will be staying outside on my deck with a cover I’m leaning towards the recteq rt 700 because of the amount of stainless steel it’s built with and their 6 year bumper to bumper warranty. Oh... they’re also running a special on pellets if you buy a grill from them 220 lbs for $149. I haven’t really looked into Traeger much after a coworker told me he’s had several issues with his. Decisions decisions decisions. The Rec-Tec would have been my second choice after the Camp Chef 36. Not as many features as the Camp Chef but still a very solid unit.
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