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Getting a new RecTec

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  • Marauderer
    commented on 's reply
    Hhmm, you have to be careful with friends in educating them on food. How did you handle the situation?? IMWTK!

  • Marauderer
    commented on 's reply
    Reg, I am very happy with my RecTec!! I am just a tinkering/gadget kinda guy

  • Regliner
    commented on 's reply
    I had friends unfamiliar with smoke rings freak out and think I was serving uncooked food.

  • Regliner
    commented on 's reply
    Your ribs looked pretty good as well. I did ribs last weekend and was pretty tasty

    You still happy with your RT?

  • Jerod Broussard
    replied
    Pellet grill brisket "smoke" rings, especially the ones I have seen on Yoders, look almost fake they are laid in there so perfectly.

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  • Marauderer
    replied
    That is a great looking Brisket. Glad you are happy with your purchase.

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  • Regliner
    replied
    I bought a RT about 2 months ago and my first cook was a brisket. Came out fantastic.

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  • Marauderer
    replied
    Huskee you are correct. They were a little smokey. The next batch I will do exactly the same way but I will be installing some mods on my RecTec and will see what that does. If that doesn't help the following batch I will use the 18" pellet smoker tube with 100% hickory in it and evaluate that.

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  • Huskee
    commented on 's reply
    I think he said further up the thread that they were faintly smokey, that he's considering the tube smoker add-on next time? Barry correct me if I'm wrong...

    What did you use for smoke on your gasser that these were more faint?

  • _John_
    replied
    Did they taste pretty smokey? Interested to see the flavor difference from the freezer. I have only had food from a pellet cooker once (that I know of anyway) and those were chicken wings, really couldn't taste any smoke because he put on like a crust of black pepper.

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  • Jon Solberg
    replied
    Those look GREAT Barry. Lots of effort went into those babies. Congrats man, job well done. I hope you can chill and smoke now!

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  • Marauderer
    replied
    Better pics if you can see them.





    Attached Files

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  • Marauderer
    replied
    As for the ribs, I ate and ate until I couldn't eat anymore looking for a good one. Didn't find one so we chewed up some more last night. They were even better. I was very happy how they turned out and Towmbo liked them also.

    They took about 6 hrs from frozen to passing the Bark test. First three hours at 210*F and then 225*F until done.

    Click image for larger version

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  • _John_
    replied
    Well how were the ribs?

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  • mgaretz
    commented on 's reply
    Clean it? The whole point of seasoning it is to get it nice and greasy so the ash sticks to it.

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