What's new
By:
Filters

Pellet smoker?

Smoked salmon.


IMG_8672.jpeg


IMG_8677.jpeg



Pulled pork turned out so nice and moist you didn’t even need Bbq sauce unless you wanted it.
 
So, should I buy the shelf for my rectec? Didn't buy it when I bought the unit, but it looks handy. How big is it?

Would I have to buy a different cover for it?
 
Pt_Ranger_v8 said:
So, should I buy the shelf for my rectec? Didn't buy it when I bought the unit, but it looks handy. How big is it?

Would I have to buy a different cover for it?
Click to expand...
My grill came with a shelf, new grills do not. The shelf is very convenient. I assume the shelves still fold down. The cover should fit.
IMG_5872.jpeg
IMG_5871.jpeg
 
i'm curious. you got a Kill-A-Watt? Wonder what the amperage draw is

i'm gonna throw it on my Traeger next time I use it out of curiosity. interesting idea, i know they use very little once lit
 
The igniter is 240W.... Everything else is probably ~60watts. ~300watts when every thing is going (start up)..... After startup, it's the auger and fan..
Dang... I am going to plug into a Kasa KP115 smart switch next time I smoke. I can get some really good data off of it! :smokin::smokin::smokin::smokin:
 
redneckengineered said:
Off topic but the Kasa smart plugs are awesome. I use the indoor and outdoor rated ones, they are solid as a rock.
Click to expand...
good to hear. i'm putting the new house on teh Kasa platform, gradually getting switches and cameras wired up. planning on using an outlet for the all-house vac since something is wonky with the in wall wiring and that's waaay quicker than troubleshooting. just leave the vac switch on and use the app to give it power or not


when i dig up my kill-a-watt and smoke something i'll post up what it reads for draw during ignition and when running
 
Can’t remember if I ever posted about it. I didn’t spring for the recteq sear kit. I got one off of Amazon that fits a similar sized Weber kettle. It was a lot cheaper than the recteq and works well.
 
These are my pictures from Labor Day weekend. I did a pretty big spread Saturday and had friends over. Two butts, two racks of ribs, pit beans, and mac & cheese. My only fail was I did not get a picture of the mac & cheese after I took it off the grill. Butts went on the night before. The random picture of the pellet hopper is the next morning after running about 10 hours at 200. Impressive. I thought everything came out great, there's a couple things I will tweak for next time but overall everyone seemed to enjoy the food and I had a blast cooking it.
 

Attachments

  • PXL_20240831_021844967.jpg
    PXL_20240831_021844967.jpg
    382.7 KB · Views: 4
  • PXL_20240831_031146660.MP.jpg
    PXL_20240831_031146660.MP.jpg
    276.4 KB · Views: 4
  • PXL_20240831_031153908.MP.jpg
    PXL_20240831_031153908.MP.jpg
    255.7 KB · Views: 3
  • PXL_20240831_034746741.MP.jpg
    PXL_20240831_034746741.MP.jpg
    287.4 KB · Views: 4
  • PXL_20240831_113403339.MP.jpg
    PXL_20240831_113403339.MP.jpg
    358.3 KB · Views: 4
  • PXL_20240831_121025906.MP.jpg
    PXL_20240831_121025906.MP.jpg
    858.4 KB · Views: 4
  • PXL_20240831_122045545.MP.jpg
    PXL_20240831_122045545.MP.jpg
    716.3 KB · Views: 3
  • PXL_20240831_163038672.jpg
    PXL_20240831_163038672.jpg
    908 KB · Views: 2
  • PXL_20240831_165330975.MP.jpg
    PXL_20240831_165330975.MP.jpg
    775.3 KB · Views: 2
  • PXL_20240831_173352207.jpg
    PXL_20240831_173352207.jpg
    702.5 KB · Views: 4
redneckengineered said:
These are my pictures from Labor Day weekend. I did a pretty big spread Saturday and had friends over. Two butts, two racks of ribs, pit beans, and mac & cheese. My only fail was I did not get a picture of the mac & cheese after I took it off the grill. Butts went on the night before. The random picture of the pellet hopper is the next morning after running about 10 hours at 200. Impressive. I thought everything came out great, there's a couple things I will tweak for next time but overall everyone seemed to enjoy the food and I had a blast cooking it.
Click to expand...
That looks delicious. Next Labor Day i am coming to your house:flipoff2:. My family didn't do shit lol
 
4 am and 4 hours in. this started out as a 20 lbs brisket. the piece on top was part of the point and was already halfway sliced off but between that and ar least 3 lbs of fat I trimmed off, this bastard is down to 15ish. I also cut down some of the trimmings which If everything cooks right, burnt ends for breakfast, small point for lunch and the rest for dinner
 

Attachments

  • 90BEB202-08D9-4FEF-8CB7-CA52EC1CC038.jpeg
    90BEB202-08D9-4FEF-8CB7-CA52EC1CC038.jpeg
    2.4 MB · Views: 2
I have a brisket for this weekend. A little nervous about it because I seem to be having trouble getting good bark on my slow cooked stuff even doing what all the pit master videos/guides/recipes say. I uave never done a brisket either so there is that
 
You must log in or register to reply here.
Top Back Refresh