They are amazing. All of my stick burner buddies have bought them now and absolutely love them. Guys like Matt from Meatchurch, Heath Riles, and Malcom Reed all use Traeggers but Recteq is right in line with them as far as quality. They keep food so juicy and tender it's amazing.ncsupack1 said:
I must be honest, I've never seen or used one. How are they?
Grilling Thread
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Last: 1 mo ago by Seawolf2010
One of these days, I'm going to have to ditch the convenience of the gas grill and move up to something more sophisticated... I think I'd really enjoy it.Skylitdrive said:They are amazing. All of my stick burner buddies have bought them now and absolutely love them. Guys like Matt from Meatchurch, Heath Riles, and Malcom Reed all use Traeggers but Recteq is right in line with them as far as quality. They keep food so juicy and tender it's amazing.ncsupack1 said:
I must be honest, I've never seen or used one. How are they?
I'll tell you, these pellet smokers are super convenient. The big ones I have will cook anywhere between 200 and 500 degrees. The small ones I have will cook from 200 all the way to 1000 degrees, perfect for searing steaks!! Plus, almost all of them have wifi on them and with the app you can change temperature and monitor the probe temps. On long cooks you can monitor and adjust temps and set alerts from anywhere thanks to the wifi so you don't have to worry about leaving and going somewhere else for a while. I can even turn on my grill up at Lake Gaston as we speak !TheStorm said:One of these days, I'm going to have to ditch the convenience of the gas grill and move up to something more sophisticated... I think I'd really enjoy it.Skylitdrive said:They are amazing. All of my stick burner buddies have bought them now and absolutely love them. Guys like Matt from Meatchurch, Heath Riles, and Malcom Reed all use Traeggers but Recteq is right in line with them as far as quality. They keep food so juicy and tender it's amazing.ncsupack1 said:
I must be honest, I've never seen or used one. How are they?
I have 3 grills
Gas - good for quick dinners when time is a factor. There's several foods I just won't cook indoors, like fish.
Charcoal - I use hardwood lump which is fantastic for flavor. More time consuming getting a charcoal grill going, but it's the best flavor. It's also versatile to the point that I can smoke things like ribs
Pellet Smoker - Too convenient for long cooks. I've cooked a 14 lb butt overnight and never had to touch the smoker. I used to have a traditional smoker, it was labor intensive, and truthfully it was a pain maintaining temp. I would have to stay home all day to make sure it was still hot enough.
Not a grill - I have a Ooni for Pizzas. One of the best purchases I've ever made. I've found a really simple dough recipe that I make every couple of weeks. It makes fantastic pizzas.
Sunday I'll be smoking a whole chicken on the Traeger.
Gas - good for quick dinners when time is a factor. There's several foods I just won't cook indoors, like fish.
Charcoal - I use hardwood lump which is fantastic for flavor. More time consuming getting a charcoal grill going, but it's the best flavor. It's also versatile to the point that I can smoke things like ribs
Pellet Smoker - Too convenient for long cooks. I've cooked a 14 lb butt overnight and never had to touch the smoker. I used to have a traditional smoker, it was labor intensive, and truthfully it was a pain maintaining temp. I would have to stay home all day to make sure it was still hot enough.
Not a grill - I have a Ooni for Pizzas. One of the best purchases I've ever made. I've found a really simple dough recipe that I make every couple of weeks. It makes fantastic pizzas.
Sunday I'll be smoking a whole chicken on the Traeger.
That's incredible. I don't think I'd know where to even start.Skylitdrive said:I'll tell you, these pellet smokers are super convenient. The big ones I have will cook anywhere between 200 and 500 degrees. The small ones I have will cook from 200 all the way to 1000 degrees, perfect for searing steaks!! Plus, almost all of them have wifi on them and with the app you can change temperature and monitor the probe temps. On long cooks you can monitor and adjust temps and set alerts from anywhere thanks to the wifi so you don't have to worry about leaving and going somewhere else for a while. I can even turn on my grill up at Lake Gaston as we speak !TheStorm said:One of these days, I'm going to have to ditch the convenience of the gas grill and move up to something more sophisticated... I think I'd really enjoy it.Skylitdrive said:They are amazing. All of my stick burner buddies have bought them now and absolutely love them. Guys like Matt from Meatchurch, Heath Riles, and Malcom Reed all use Traeggers but Recteq is right in line with them as far as quality. They keep food so juicy and tender it's amazing.ncsupack1 said:
I must be honest, I've never seen or used one. How are they?
Lol. Now that's beyond incredible!Wufpack17 said:
I have 3 grills
Gas - good for quick dinners when time is a factor. There's several foods I just won't cook indoors, like fish.
Charcoal - I use hardwood lump which is fantastic for flavor. More time consuming getting a charcoal grill going, but it's the best flavor. It's also versatile to the point that I can smoke things like ribs
Pellet Smoker - Too convenient for long cooks. I've cooked a 14 lb butt overnight and never had to touch the smoker. I used to have a traditional smoker, it was labor intensive, and truthfully it was a pain maintaining temp. I would have to stay home all day to make sure it was still hot enough.
Not a grill - I have a Ooni for Pizzas. One of the best purchases I've ever made. I've found a really simple dough recipe that I make every couple of weeks. It makes fantastic pizzas.
Sunday I'll be smoking a whole chicken on the Traeger.
(my wife would kill me)
TheStorm said:Lol. Now that's beyond incredible!Wufpack17 said:
I have 3 grills
Gas - good for quick dinners when time is a factor. There's several foods I just won't cook indoors, like fish.
Charcoal - I use hardwood lump which is fantastic for flavor. More time consuming getting a charcoal grill going, but it's the best flavor. It's also versatile to the point that I can smoke things like ribs
Pellet Smoker - Too convenient for long cooks. I've cooked a 14 lb butt overnight and never had to touch the smoker. I used to have a traditional smoker, it was labor intensive, and truthfully it was a pain maintaining temp. I would have to stay home all day to make sure it was still hot enough.
Not a grill - I have a Ooni for Pizzas. One of the best purchases I've ever made. I've found a really simple dough recipe that I make every couple of weeks. It makes fantastic pizzas.
Sunday I'll be smoking a whole chicken on the Traeger.
(my wife would kill me)
I do all of the cooking, so whatever I say, goes. Haha
Lol. well you only die once, mine as well have an awesome grill when it happens!!TheStorm said:Lol. Now that's beyond incredible!Wufpack17 said:
I have 3 grills
Gas - good for quick dinners when time is a factor. There's several foods I just won't cook indoors, like fish.
Charcoal - I use hardwood lump which is fantastic for flavor. More time consuming getting a charcoal grill going, but it's the best flavor. It's also versatile to the point that I can smoke things like ribs
Pellet Smoker - Too convenient for long cooks. I've cooked a 14 lb butt overnight and never had to touch the smoker. I used to have a traditional smoker, it was labor intensive, and truthfully it was a pain maintaining temp. I would have to stay home all day to make sure it was still hot enough.
Not a grill - I have a Ooni for Pizzas. One of the best purchases I've ever made. I've found a really simple dough recipe that I make every couple of weeks. It makes fantastic pizzas.
Sunday I'll be smoking a whole chicken on the Traeger.
(my wife would kill me)
Nice, I try that too. Never works lol.Wufpack17 said:TheStorm said:Lol. Now that's beyond incredible!Wufpack17 said:
I have 3 grills
Gas - good for quick dinners when time is a factor. There's several foods I just won't cook indoors, like fish.
Charcoal - I use hardwood lump which is fantastic for flavor. More time consuming getting a charcoal grill going, but it's the best flavor. It's also versatile to the point that I can smoke things like ribs
Pellet Smoker - Too convenient for long cooks. I've cooked a 14 lb butt overnight and never had to touch the smoker. I used to have a traditional smoker, it was labor intensive, and truthfully it was a pain maintaining temp. I would have to stay home all day to make sure it was still hot enough.
Not a grill - I have a Ooni for Pizzas. One of the best purchases I've ever made. I've found a really simple dough recipe that I make every couple of weeks. It makes fantastic pizzas.
Sunday I'll be smoking a whole chicken on the Traeger.
(my wife would kill me)
I do all of the cooking, so whatever I say, goes. Haha
Gonna have to look at these things. To be honest I love my Webers.
ncsupack1 said:
Gonna have to look at these things. To be honest I love my Webers.
Please do. I promise you won't regret it. I've used webers for years but these are just so easy and stuff just always turns out so good. Some of the cheaper pellet smokers like pit boss aren't quite as good as far as quality but they've definitely tried to step it up. Biggest issue I had with Pit boss was temperature control. The metal isn't as thick so the temperatures would fluctuate way more resulting in inconsistent cooks. All of the recteqs I've had stay within 5 degrees of the set temp. Just saying, if you are gonna get one, spend a little money and it'll be worth it.
I just sold my 2 year old Recteq to my brother in law for same price I paid for it. Ordered the new 380x with the 15% coupon yesterday. Looking forward to testing it out.
Ahem.Skylitdrive said:ncsupack1 said:
Gonna have to look at these things. To be honest I love my Webers.
Please do. I promise you won't regret it. I've used webers for years but these are just so easy and stuff just always turns out so good. Some of the cheaper pellet smokers like pit boss aren't quite as good as far as quality but they've definitely tried to step it up. Biggest issue I had with Pit boss was temperature control. The metal isn't as thick so the temperatures would fluctuate way more resulting in inconsistent cooks. All of the recteqs I've had stay within 5 degrees of the set temp. Just saying, if you are gonna get one, spend a little money and it'll be worth it.
I just sold my 2 year old Recteq to my brother in law for same price I paid for it. Ordered the new 380x with the 15% coupon yesterday. Looking forward to testing it out.
Pictures of both please.
TheStorm said:Ahem.Skylitdrive said:ncsupack1 said:
Gonna have to look at these things. To be honest I love my Webers.
Please do. I promise you won't regret it. I've used webers for years but these are just so easy and stuff just always turns out so good. Some of the cheaper pellet smokers like pit boss aren't quite as good as far as quality but they've definitely tried to step it up. Biggest issue I had with Pit boss was temperature control. The metal isn't as thick so the temperatures would fluctuate way more resulting in inconsistent cooks. All of the recteqs I've had stay within 5 degrees of the set temp. Just saying, if you are gonna get one, spend a little money and it'll be worth it.
I just sold my 2 year old Recteq to my brother in law for same price I paid for it. Ordered the new 380x with the 15% coupon yesterday. Looking forward to testing it out.
Pictures of both please.
The one I had-
https://www.recteq.com/collections/wood-pellet-grills/products/rt-b380-wood-pellet-grill#
The one I'm getting-
https://www.recteq.com/collections/wood-pellet-grills/products/rt-b380x-bullseye-deluxe#
Thank you!
A little late to the discussion but I have: A gas grill, an egg, a charcoal grill and a pellet grill. Bought the pellet for ease of use with capability of smoking. The knock on pellet vs the egg was high temps. I have an oklahoma Joe pellet bought at ACE Hardware. Nothing fancy. I can get the pellet grill up to 600 degrees which allows me to sear.TheStorm said:
Thank you!
Basically bbq/grill 90% of the time on the pellet. Never use the charcoal or the gas.
You need to get one!
Going easy today, burgers, dogs, and fries. Going to be opening beer one here soon. Nice day.
With tomorrow looking kinda crappy thinking about firing up the Weber today.
Bringing this thread back to page one. Yesterday was burgers and dogs. Today is Smithfield ribs smoked with homemade mac and cheese.
Anyone else doing some grilling this weekend?
Been a while. Been into getting these cowboy ribeyes from Sam's in Wake Forest. I usually get a 2.5. - 3 lb ribeye because they are so good leftover and even microwaved, crazy huh. Been reverse searing them at 225 for about 1-1.5 hrs til it gets to 120 or so and then I throw it on the bullseye at 500 degrees with sear plates down. About 3 minutes per side or until 130. Let it rest and it gives you the perfect medium rare steak. And good lord, the smoke flavor is insane.
Skylitdrive said:
Been a while. Been into getting these cowboy ribeyes from Sam's in Wake Forest. I usually get a 2.5. - 3 lb ribeye because they are so good leftover and even microwaved, crazy huh. Been reverse searing them at 225 for about 1-1.5 hrs til it gets to 120 or so and then I throw it on the bullseye at 500 degrees with sear plates down. About 3 minutes per side or until 130. Let it rest and it gives you the perfect medium rare steak. And good lord, the smoke flavor is insane.
Nice cook. I've had my rt-680 for about 5yrs. Great grill but discontinued now. Almost bit the bullet and also got the bullseye but haven't yet.
Finley said:
Nice cook. I've had my rt-680 for about 5yrs. Great grill but discontinued now. Almost bit the bullet and also got the bullseye but haven't yet.
Yeah. I have the 700 and the 1250. And got the 380x. Definitely worth it to me over bullseye I had. A lot of nicer features that I missed on the bullseye
Backing up here a little to ask more questions...Wufpack17 said:
I have 3 grills
Gas - good for quick dinners when time is a factor. There's several foods I just won't cook indoors, like fish.
Charcoal - I use hardwood lump which is fantastic for flavor. More time consuming getting a charcoal grill going, but it's the best flavor. It's also versatile to the point that I can smoke things like ribs
Pellet Smoker - Too convenient for long cooks. I've cooked a 14 lb butt overnight and never had to touch the smoker. I used to have a traditional smoker, it was labor intensive, and truthfully it was a pain maintaining temp. I would have to stay home all day to make sure it was still hot enough.
Not a grill - I have a Ooni for Pizzas. One of the best purchases I've ever made. I've found a really simple dough recipe that I make every couple of weeks. It makes fantastic pizzas.
Sunday I'll be smoking a whole chicken on the Traeger.
What exactly do you have and what kind of footprint do they take up? Pictures of your setup would be great!
Whoa.Skylitdrive said:Skylitdrive said:
Been a while. Been into getting these cowboy ribeyes from Sam's in Wake Forest. I usually get a 2.5. - 3 lb ribeye because they are so good leftover and even microwaved, crazy huh. Been reverse searing them at 225 for about 1-1.5 hrs til it gets to 120 or so and then I throw it on the bullseye at 500 degrees with sear plates down. About 3 minutes per side or until 130. Let it rest and it gives you the perfect medium rare steak. And good lord, the smoke flavor is insane.
I somehow missed these pictures until now...
Skylitdrive said:
Been a while. Been into getting these cowboy ribeyes from Sam's in Wake Forest. I usually get a 2.5. - 3 lb ribeye because they are so good leftover and even microwaved, crazy huh. Been reverse searing them at 225 for about 1-1.5 hrs til it gets to 120 or so and then I throw it on the bullseye at 500 degrees with sear plates down. About 3 minutes per side or until 130. Let it rest and it gives you the perfect medium rare steak. And good lord, the smoke flavor is insane.
Nice setup!
TheStorm said:Whoa.Skylitdrive said:Skylitdrive said:
Been a while. Been into getting these cowboy ribeyes from Sam's in Wake Forest. I usually get a 2.5. - 3 lb ribeye because they are so good leftover and even microwaved, crazy huh. Been reverse searing them at 225 for about 1-1.5 hrs til it gets to 120 or so and then I throw it on the bullseye at 500 degrees with sear plates down. About 3 minutes per side or until 130. Let it rest and it gives you the perfect medium rare steak. And good lord, the smoke flavor is insane.
I somehow missed these pictures until now...
Now I gotta hit my butcher!
Do it man, so good. Ive been making a compound butter but didn't have time last night. but I use Kerrygold butter, shallots, and rosemary. I usually put it on the steak when I pull it and tent it with foil while it rests. Adds an amazing flavor profile with fresh herbs in it!ncsupack1 said:TheStorm said:Whoa.Skylitdrive said:Skylitdrive said:
Been a while. Been into getting these cowboy ribeyes from Sam's in Wake Forest. I usually get a 2.5. - 3 lb ribeye because they are so good leftover and even microwaved, crazy huh. Been reverse searing them at 225 for about 1-1.5 hrs til it gets to 120 or so and then I throw it on the bullseye at 500 degrees with sear plates down. About 3 minutes per side or until 130. Let it rest and it gives you the perfect medium rare steak. And good lord, the smoke flavor is insane.
I somehow missed these pictures until now...
Now I gotta hit my butcher!
Skylitdrive said:Do it man, so good. Ive been making a compound butter but didn't have time last night. but I use Kerrygold butter, shallots, and rosemary. I usually put it on the steak when I pull it and tent it with foil while it rests. Adds an amazing flavor profile with fresh herbs in it!ncsupack1 said:TheStorm said:Whoa.Skylitdrive said:Skylitdrive said:
Been a while. Been into getting these cowboy ribeyes from Sam's in Wake Forest. I usually get a 2.5. - 3 lb ribeye because they are so good leftover and even microwaved, crazy huh. Been reverse searing them at 225 for about 1-1.5 hrs til it gets to 120 or so and then I throw it on the bullseye at 500 degrees with sear plates down. About 3 minutes per side or until 130. Let it rest and it gives you the perfect medium rare steak. And good lord, the smoke flavor is insane.
I somehow missed these pictures until now...
Now I gotta hit my butcher!
Everything looks awesome. Going have to.
Burgers yesterday. Ribs today. Haven't smoked anything in a while. Anyone else?
Couple of Trader Joe's bone-in chops last night. Seasoned with SPG and marinated/served with TJ's Soyaki sauce (if you've never had that then go right now and get some)
It appears my hypocrisy knows no bounds.
Had to rescue this thread. Picked up some nice ribeye for tomorrow. Anyone else grilling this weekend?
Here's the grilling thread.
Picked up some chicken legs to grill this evening if the weather permits. Also grabbed a bottle of Gentlemen Jack. Happy Friday!
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