Topic: Rec Tec Pellet Grill (Read 14081 times)

Deep Blue Dives · « **on:** March 02, 2014, 02:44:03 PM »

The little lady just invested in a Rec Tec Grill for our cooking pleasure at home. I have been researching different types of pellet grills for a couple of months since our old grill was on it's last legs. Top notch service from these guys. 6 year warranty, and we chose the 12 month no interest financing. I will attach a couple of pics of my few first cooks this past week.

www.rectecgrills.com

Baby Back Ribs……...

Deep Blue Dives · « **Reply #1 on:** March 02, 2014, 02:44:52 PM »

Caribbean Jerk Spiced Beef Rib Tips…..

Deep Blue Dives · « **Reply #2 on:** March 02, 2014, 02:46:05 PM »

Hawaiian Marinated Pork Roast w/lemon spice veggies

Fired00d · « **Reply #3 on:** March 02, 2014, 02:48:56 PM »

Yummy!!!!

I'll bring the

and an appetite... when are you having us over?

Ride Safe,
Fired00d

Deep Blue Dives · « **Reply #4 on:** March 02, 2014, 02:52:07 PM »

Candied Bacon…..this chit is good!!!!!

Deep Blue Dives · « **Reply #5 on:** March 02, 2014, 02:53:51 PM »

Quote from: Fired00d on March 02, 2014, 02:48:56 PM

Yummy!!!! I'll bring the and an appetite... when are you having us over?

Ride Safe,
Fired00d

If you bring the

and the appetite…..we can definitely arrange that!!!!!!

Wrongway · « **Reply #6 on:** March 02, 2014, 02:54:39 PM »

Looks like we need a GTG in Richardson, Texas!

skratch · « **Reply #7 on:** March 02, 2014, 02:57:30 PM »

Quote from: Deep Blue Dives on March 02, 2014, 02:44:03 PM

we chose the 12 month no interest financing.

youi've done it now. all those folks that refuse to finance a harley because 'i don't finance toys' are going to have a heyday with this.....

them ribs look awesome, we live just next door in louisiana, we'll be right over

SDCVO · « **Reply #8 on:** March 02, 2014, 07:01:40 PM »

Quote from: Deep Blue Dives on March 02, 2014, 02:52:07 PM

Candied Bacon…..this chit is good!!!!!

What is candied bacon? Looks insane..

Deep Blue Dives · « **Reply #9 on:** March 02, 2014, 07:04:52 PM »

Quote from: SDCVO on March 02, 2014, 07:01:40 PM

What is candied bacon? Looks insane..

I make it by covering the bacon with a mixture of honey and maple syrup (the real stuff), and then I cover it with brown sugar. Takes about 2-2 1/2 hours at 225F. Flip every hour. It is incredible!!!!

SDCVO · « **Reply #10 on:** March 02, 2014, 09:19:27 PM »

Wow, i gotta try that!

D-N-D · « **Reply #11 on:** March 03, 2014, 09:40:49 AM »

Man that looks good !!!!

ChopperPilot · « **Reply #12 on:** March 03, 2014, 03:05:56 PM »

Looks like its time to eat!

Jswerve · « **Reply #13 on:** March 03, 2014, 04:03:22 PM »

I'm....Hungry....Must....Eat....

DaBigNuttedMan · « **Reply #14 on:** March 03, 2014, 06:27:11 PM »

this is my kinda deal here

Deep Blue we would get along just fine

Layin the Pipe · « **Reply #15 on:** March 03, 2014, 09:00:18 PM »

Never used a Rec Tec but I have a Traeger in Wyoming and one in Texas. Have a NY Strip on there right now.

Opossum · « **Reply #16 on:** March 03, 2014, 09:21:35 PM »

Quote from: Wrongway on March 02, 2014, 02:54:39 PM

Looks like we need a GTG in Richardson, Texas!

I'm at Preston and Frankford What can I bring?

red ben59 · « **Reply #17 on:** March 04, 2014, 04:37:01 AM »

That's some good looking grub. At 4:30 in the morning I'm already thinking bout supper.

Deep Blue Dives · « **Reply #18 on:** March 04, 2014, 08:36:05 PM »

Quote from: Opossum on March 03, 2014, 09:21:35 PM

I'm at Preston and Frankford What can I bring?

Toss me an e-mail at deepbluedives@gmail.com…..I'm sure we could arrange a ride with some grub afterwards!!!

Deep Blue Dives · « **Reply #19 on:** March 04, 2014, 08:40:59 PM »

Blackened Mahi Mahi and Scallops using grill grates to help sear and keep moist………

Steve_G · « **Reply #20 on:** March 04, 2014, 09:45:57 PM »

Quote from: Layin the Pipe on March 03, 2014, 09:00:18 PM

Never used a Rec Tec but I have a Traeger in Wyoming and one in Texas. Have a NY Strip on there right now.

I love my Traeger. And my fav steak is a NY strip.
I like cooking baby backs on it too.

Robmay · « **Reply #21 on:** March 06, 2014, 06:47:54 AM »

Nice looking cooks! I also have a Rec Tec.....and a PG500....and a MAK 2 Star...and a Madera....

Didn't know if you were aware of these sites yet:

Pelletheads.com

Pelletsmoking.com

Lever · « **Reply #22 on:** March 06, 2014, 07:53:23 AM »

looks like a nice grill
I have a green mountain grill love it

Fired00d · « **Reply #23 on:** March 06, 2014, 08:13:27 AM »

Quote from: Robmay on March 06, 2014, 06:47:54 AM

Nice looking cooks! I also have a Rec Tec.....and a PG500....and a MAK 2 Star...and a Madera....

Didn't know if you were aware of these sites yet:

Pelletheads.com

Pelletsmoking.com

All of those and they still call you "Spare Rib"

...

I think you're due a promotion.

Ride Safe,
Fired00d

Deep Blue Dives · « **Reply #24 on:** March 06, 2014, 11:58:01 PM »

Quote from: Robmay on March 06, 2014, 06:47:54 AM

Nice looking cooks! I also have a Rec Tec.....and a PG500....and a MAK 2 Star...and a Madera....

Didn't know if you were aware of these sites yet:

Pelletheads.com

Pelletsmoking.com

Aye…..know of them and have been planning my cooks…..1st Tejas Brisket this weekend….gonna be a long drinking day!

1sharprdkg · « **Reply #25 on:** March 07, 2014, 05:31:27 PM »

Gotta make me some candied bacon!

Robmay · « **Reply #26 on:** March 08, 2014, 08:45:35 AM »

Quote from: Fired00d on March 06, 2014, 08:13:27 AM

All of those and they still call you "Spare Rib"...

I think you're due a promotion.

Ride Safe,
Fired00d

It's a tough apprenticeship Gary!

Fired00d · « **Reply #27 on:** March 08, 2014, 09:30:14 AM »

Quote from: Robmay on March 08, 2014, 08:45:35 AM

It's a tough apprenticeship Gary!

Keep working on it you can do it.

Ride Safe,
Fired00d

Deep Blue Dives · « **Reply #28 on:** March 20, 2014, 04:24:26 PM »

1st Brisket turned out incredible!!!!!!! Nope - there is nothing left.

Robmay · « **Reply #29 on:** March 22, 2014, 09:33:23 PM »

That looks great!!

CVOThunder · « **Reply #30 on:** August 07, 2014, 11:25:36 PM »

Looks great. Popped for the Yoder YS640 but should have gotten the insulation blanket. Trying to keep a smoker hot in cold weather is a PITA. Tried a welding blanket but looked like fiberglass threads would be a pain. If I ever get good at smoking then I might get the Comp cart to move it around easier.

Deep Blue Dives · « **Reply #31 on:** August 13, 2014, 04:06:48 PM »

Quote from: CVOThunder on August 07, 2014, 11:25:36 PM

Looks great. Popped for the Yoder YS640 but should have gotten the insulation blanket. Trying to keep a smoker hot in cold weather is a PITA. Tried a welding blanket but looked like fiberglass threads would be a pain. If I ever get good at smoking then I might get the Comp cart to move it around easier.

That is a great pellet cooker!!!!! I would imagine if your in colder weather the blanket would be nice. Haven't needed one in N.TX for my grill yet - it sets and holds the temp great.

Post pics of some cooks!!! You will love the set and forget!!!! I cooked on a Green Egg at the Future In-laws, and the temperature fluctuations were a pain in the arse.

HILLSIDECYCLE.COM · « **Reply #32 on:** August 13, 2014, 09:26:06 PM »

Regular gas grill here, but I use my Masterbuilt smoker a lot for fresh caught salmon, pork roasts, chickens, and some venison on occasion.
Smoked some lake trout last weekend, with a Port Ontario rub, called FDR,(fish-done-right).
It's mighty good.
Scott

CVOThunder · « **Reply #33 on:** August 13, 2014, 10:12:56 PM »

Quote from: Deep Blue Dives on August 13, 2014, 04:06:48 PM

That is a great pellet cooker!!!!! I would imagine if your in colder weather the blanket would be nice. Haven't needed one in N.TX for my grill yet - it sets and holds the temp great.

Post pics of some cooks!!! You will love the set and forget!!!! I cooked on a Green Egg at the Future In-laws, and the temperature fluctuations were a pain in the arse.

That would be awesome not having to worry about temp changes. Bummer about the Green Egg, a buddy of mine was all over that one. I was thinking with the thick ceramic that is would stabilize rather well.

I don't have a lot of cooking time with mine but I'll post up some stuff I put on my FB page. Didn't have any friends available to help out so I went redneck on it. LOL. Later and enjoy some great feasts. Hmmm, only one post per page. I'm off shift for now but I'll see what I can do about putting pics together during the week.

Robmay · « **Reply #34 on:** August 14, 2014, 03:46:35 PM »

Awesome! Kenny Lee is waiting in his Yoder 640 at the present. I got my Yoder 1500 about a week after I got got from Ribfest. All other pellet grills were sold to buy the Yoder. I'm happy with my choice!

Deep Blue Dives · « **Reply #35 on:** August 15, 2014, 01:01:00 AM »

Quote from: CVOThunder on August 13, 2014, 10:12:56 PM

That would be awesome not having to worry about temp changes. Bummer about the Green Egg, a buddy of mine was all over that one. I was thinking with the thick ceramic that is would stabilize rather well.

Depending on what you are cooking, it can stabilize to a point. They sell aftermarket fan kits to help with the airflow to control the temperature better, but on a brisket cook, the temperature will fluctuate on an egg otherwise. They are absolutely awesome grill/smokers, and do a much better job on the grilling side vs. a pellet grill. I love the set and forget of the pellet, being able to put a brisket on late night, and doing nothing but an occasional spritz. If you haven't found it yet, amazing ribs.com is a great reference in addition to pelletheads.com

CVOThunder · « **Reply #36 on:** August 15, 2014, 04:11:49 AM »

Cool beans and thanks for the info on the Egg and the reference material. Rob...a 1500? Holy smokes you must be going into business or just like ribs..lots of ribs. Sounds like fun.

Scott, sounds like some good eats. I'm fine with salmon but lost my way with trout. Probably just not done the way they should be. When we fished Northern Idaho eons ago trout was the bomb. I'll have to widen my fish taste.

Now I wanna burn some pellets. THANKS LOADS GUYS!!!

HogBreath · « **Reply #37 on:** August 22, 2014, 09:00:15 PM »

First real cook. Two boston butts. Yoder 640

HogBreath · « **Reply #38 on:** August 22, 2014, 09:01:14 PM »

HogBreath · « **Reply #39 on:** August 22, 2014, 09:02:20 PM »

I mounted mine upside down cuz everyone knows heat rises

SBB · « **Reply #40 on:** August 22, 2014, 09:14:26 PM »

Quote from: HogBreath on August 22, 2014, 09:02:20 PM

I mounted mine upside down cuz everyone knows heat rises

Only Ken would think that far ahead.

SBB

HogBreath · « **Reply #41 on:** August 23, 2014, 08:53:50 AM »

14 hours into the cook. 185 internal. Looking for 200-205

Robmay · « **Reply #42 on:** August 24, 2014, 10:54:17 AM »

A little help again Neil?

Author Topic: Rec Tec Pellet Grill (Read 14081 times)