I'm assuming that the smoker box attaches to the chimney outlet on the main smoker and then the chimney on the smoker box becomes the only chimney on the unit. If that's not so, then my question may not make sense. However, assuming that's right, then does the addition of the smoker box have a positive impact on main chamber cooking? Seems to me like it may retard airflow which I think would be a good thing for smoke flavor. Make it a longer trip for air to exit, help hold smoke in the chamber. More smoke flavor. Anybody found that to be true, or any other differences with/without a smoker box?
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It might help if we knew what smoker you are talkin' about - is it one of your GMGs? I don't own one, so can't help anyway. -
Bought the cold smoker attachment day one to smoke my fish and shrimp so I can't speak to the stock arrangement, but the box does circulate good smoke and since the door is not sealed, it actually shows smoke during warmup but once the heat is up a bit it flows well from the stack. You also have to remember the RecTec uses a blower to control flame/smoke profile and it has a magic "Xtra Smoke" button that you can use below 250*. It slows down the blower and cycles its speed to generate a little heavier smoke profile hence why I show a lot of ring in my pics from time to time. The box itself can regulate around 120-150* when the cook chamber is in smoke mode. Sometime I will actually open the door on the cold side to enhance the draft through the chamber depending on what I am doing. Well worth the money for the added real estate and the capabilities with fish and cheese. Hope that helpsAttached FilesComment
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Current state..Attached FilesComment
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Top and bottom tempsAttached FilesComment
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Super helpful stuff. Thank you.Comment
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Doesn't look like you are getting a lot of feedback from pit members, but interesting question. There are a couple rec tec groups on facebook, you may want to post your question there. I'm very interested in this conversation, so if you do find additional info elsewhere, please report back.
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Having a 680 I can cook 6 butts at one time avg size 8 lbs, or 6 slabs of baby backs with smoke tube also in there, I purchased the extra rack, but have not used it yet. I do not think you can put it over thick meats like butts, it does not have tall enough legs, but if ribs, chicken, brisket, plenty of room. On the regular grate and on top. if the extra grate is in there, I don't think you can put a butt on top. Just have not had a volume cook yet to try it out. But I love my Rec tec. takes the place of a Gasser. Much better taste, steak, hamburger, brats, pork chops, meat loaf,chicken, taters ect............ and much simpler than charcoal or wood, However sometime's still use my egg. The size of the extra grate is 32 x 11 and legs are 4 inch's tall.Comment
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