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Pellet smoker?

8 hours later

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Been cooking on this thing 3 weeks now and having a blast. I have to say I am really impressed with what these are capable of. The Recteq rolls coal pretty damn good and on the advice of a buddy Poke I added a smoke tube which really kicked things up a notch. I haven't done a long, low, and slow cook yet but that is coming.
 

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I started this thread, hope you all will contribute.

irate4x4.com

Official pellet grill recipe thread

I'm only about a month in cooking with mine so not much to share yet but I will drop this here. I followed this recipe pretty closely and had family over for Easter to eat. Every person said it was the best ham they ever had and I would agree. I used a smoke tube and the smoke flavor was...
irate4x4.com irate4x4.com
 
So came to say that I read this entire thread as well as online reviews of some of the units that were mentioned here.

I ended up buying the Recteq Bullseye Deluxe aka B380x

I used it yesterday for the first time.

I have had an offset smoker, vertical smoker, Big Green Egg

This thing is so much better, it is 100% what I needed.

I LOVE IT!!!!

Easy to use, consistent temp control.

I do not like a ton of smoke taste, I like lightly smoked.

My first cook was 2 racks of ribs and about 30 wings, all came out amazing!

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I couldn't be happier with my Recteq, it continues to impress me with every cook. This wasn't a super interesting cook but wife and I like to eat healthy during the week so Sunday afternoon was smoked chicken meal prep. I am good on the grill and this kicked the shit of out my grilled chicken. Juicier and great smoke flavor. Went 250 for 1 hour on the breasts, pulled at 150. Legs took a little longer I took them to about 170.
 

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redneckengineered said:
You got a deal.
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great timing. He made a comment that he had it at $750 and had just marked it down thinking I was watching it. Just so happens it was right before I did the craigslist and facebook market place searches as we were having people over and I needed to get one in the next three days. :grinpimp: He had it listed at $460 but I asked if he can bring it down since I was driving 1.5 hrs to look at it / buy it.
 
Jackie Treehorn said:
I started out with a pit boss and really liked it…until I fried the control panel and couldn’t find a replacement. So I replaced the pit boss with a traeger only because I figured it would have good parts availability.
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Control panel on my pitboss still works, you just cant see what temp you are setting it at. Just have to count the clicks. Lol
As for the way it cooks. It is low on the left side, hot in the middle (where the fire is), and about medium temp on the right side.
It was about 700 bucks, I think it should be a little more consistent from left to right.
 
Socsmm6 said:
Control panel on my pitboss still works, you just cant see what temp you are setting it at. Just have to count the clicks. Lol
As for the way it cooks. It is low on the left side, hot in the middle (where the fire is), and about medium temp on the right side.
It was about 700 bucks, I think it should be a little more consistent from left to right.
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You can buy diffusers that go over the fire pot on Amazon. Allegedly they really even out the temperature. My pit boss is so small, but there’s not much variation. We do still turn the meat occasionally.
 
My old Traeger that I got used at a storage auction just had another Hotstick go out. Found replacements on ebay for 2 for 18 bucks with 2 fuses included in the bag. Had to buy a fuse at the hardware store for it awhile back when it had a grease fire because I didn't change out the foil on the tray under the grates, and that cost 10 bucks for a 2 pack at the hardware store. They are tiny little glass fuses. Ive since stocked up on little ones I found for a quarter at a ReStore. When I first got it 6 years ago the firestick went out fairly soon after I got it, got that one from Amazon. The other part I've had to replace was the motor that turns the auger. That was easy and cheap to get online too. I figured out the first time the hotstick quit that in a pinch if you get the pellets going with a propane torch, you can grill away like normal.
 
Void_of_Light said:
Cream cheese covered with cinnamon and sugar and a bit of honey. 225 for 1.5 hours. Dipped graham crackers in it. Takes like a smokey cheesecake. Worth giving it a shot.

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Never tried that with sweet. Done it with montreal steak seasoning and its hard not to end up eating an entire block of cream cheese
 
What does everybody use for pellets? Use a mixed hardwood, whatever's on sale, just stick with one for everything, or you change out different pellets for whatever you're cooking that day?

Been wanting one for years, finally ordered one.
 
BustedCrank said:
What does everybody use for pellets? Use a mixed hardwood, whatever's on sale, just stick with one for everything, or you change out different pellets for whatever you're cooking that day?

Been wanting one for years, finally ordered one
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Ultimately it'll come down to personal taste and may depend on the type of meat. So good excuse to make loads of test meat to find what's best :smokin:

I went through a few different types before settling on pecan, I usually do pork shoulder, ribs and the occasional brisket roll. Gives good flavour without being overpowering and easy local availablity.
 
BustedCrank said:
What does everybody use for pellets? Use a mixed hardwood, whatever's on sale, just stick with one for everything, or you change out different pellets for whatever you're cooking that day?

Been wanting one for years, finally ordered one.
Click to expand...
I usually like the fruit wood mixes, experiment and find out which one you like. Don't be afraid of the mixes, west if the Mississippi you're base is alder and East it's oak (I think?).

The damn Traeger pellets are pretty good as much as id rather use something else.
 
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