I don’t know what the puppy in the picture did to anyone, but if anyone tries to hurt that precious lil’ nugget, I will personally punch them through the interwebz.
I couldn’t agree more. I have the Rectec 700 Bull and is by far one of the best no matter the price. Temp swings are nonexistent, build quality is superb, and customer service is second to none. I’ve smoked, grilled, and even baked on it. There competition pellets are the best too. Read more
I bought a Lousiana Grill from Costco last year. While it functions just fine, the heat plate is extremely rusty and the paint is peeling off all over the body. It’s not a major major concern as I live in SoCal, but for the price, I expect the paint to not peel off.
My wife is a master of the meats - the electric smoker I bought her a few years ago for Mom’s Day was the best gift I ever gave myself. With the electric we use wood chips for smoking. She prefers the electric to the charcoal or pellet kind - says it’s easier for her to adjust things. I can’t argue as every time she… Read more
Traeger, and I’m sure the others, have made smoking a brisket into a ‘set it and forget it’ kind of deal. It’s great for a party when you have a million other things to do and can just let it go unworried about. But, there’s definitely something to be said for a brisket done over wood chunks and natural charcoal in a… Read more
If you’re going to do the Texas rub, don’t bother with aluminum foil and keep going with the butcher paper. The aluminum foil traps too much liquid and almost steams the brisket. The excessive salt turns the flavor almost to tasting like a brined brisket you’d get for corned beef and cabbage. While I didn’t ruin it, I… Read more
With the pellet smokers, there’s always a trade-off between smoke and temp. Most smokers smolder pellets on a timed cycle, rather than a thermometer setting, for “Smoke” settings. Changing from “Smoke Boost” to a temperature setting several times probably caused a pile-up of pellets that would catch and send the temp… Read more
You have to vacuum the ash out of the fire bowl and under the grates if you want success with a long smoke, like a brisket. That means taking three parts (grill, big metal plate, and small metal frame) out to clean it. I’d say it’s a 5-10 minute chore.
The temp flux on the Weber may not be a problem. I have a grilla and the computer is set up to have temperature swings to create more smoke since pellet smokers don't put out as much as stick burners. If I smoke at 250 it will go from around 200 up to 300 but the average is always close to the target temp
I have a 680, the 700 is an upgraded 680 with wifi stuff, and cannot agree more. I think that Recteq is the power buy in the pellet grill market. Higher quality construction and world class customer service.
Glad to see someone properly respects their Laphroaig.