You're going to want a pellet tube and some hickory pellets. Pellet smoke is very mild. Cherry, apple, maple, etc don't put much smoke on by themselves. Need some oak or hickory, even for poultry. Personally I like to load the pellet tube with wood chips. Burns faster but smells much better than pellet smoke.
THE BBQ BRETHREN FORUMS
Welcome to The BBQ Brethren Community. Register a free account today to become a member and see all our content. Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!
The Official Pellet Grill Smoker thread.
- Thread starter Rib Rub
- Start date
You're going to want a pellet tube and some hickory pellets. Pellet smoke is very mild. Cherry, apple, maple, etc don't put much smoke on by themselves. Need some oak or hickory, even for poultry. Personally I like to load the pellet tube with wood chips. Burns faster but smells much better than pellet smoke.
MattGoose
Full Fledged Farker
- Joined
- Apr 16, 2012
- Location
- Reading, Ma
I went Grilla... slight larger cooking surface, the depth of the RT with the hopper in the back was challenging for me, and I'm not a fan of the horns
Grilla has been great so far. I'll add wifi one day, but it seems like there aren't many companies with wifi that works too well.
Thank you!
MattGoose
Full Fledged Farker
- Joined
- Apr 16, 2012
- Location
- Reading, Ma
Thank you! I'm 2/3 through my first bag, with more on the way.
My wife will kill me if I drop the $175 all at once, even if it is half of the Amazon price
Unless I can find a local distributor, a buck a pound through Amazon is good enough....
Grilla is currently working on wifi, will be done later this year. Controller is suppose to adapt to older models if wanted.I went Grilla... slight larger cooking surface, the depth of the RT with the hopper in the back was challenging for me, and I'm not a fan of the horns
Grilla has been great so far. I'll add wifi one day, but it seems like there aren't many companies with wifi that works too well.
Thank you!
Info here;
https://www.youtube.com/watch?v=GdA2IZzXxdc
Rib Rub
Take a breath!
Good luck!I went Grilla... slight larger cooking surface, the depth of the RT with the hopper in the back was challenging for me, and I'm not a fan of the horns
Grilla has been great so far. I'll add wifi one day, but it seems like there aren't many companies with wifi that works too well.
Thank you!
ASAT
Knows what a fatty is.
- Joined
- Jul 1, 2013
- Location
- pleasant view Utah
I am looking at the RecTec, Pitts&Spitts and YS640, also a used MAK2, the RT is like half the money and the best warranty- I really want the MAK based on “reportedly” better smoke production but am leery of that much money without a warranty (used). I am interested in why you recommend the RT? Just value for $$ ?
Lou
KevinJ
somebody shut me the fark up.
- Joined
- Jul 9, 2015
- Location
- Pensacola, FL
His recommendation is based off the buyers $800 spending limit, as a MAK owner for 2 years now and have burned more than a ton of pellets which equates to roughly over 2000hrs of cooking with never a problem, I would tell you that MAK 2 Star is a bargain but buy what you want to buy. I have a good friend who has a Rec Tec RT 680 and his next Pellet Grill is going to be a MAK, keeps asking me when I'm going to sell mine.
The guy selling that MAK is absolutely telling the truth and going to buy another one, it will only be his 4th one, he should work for MAK because he has sold a bunch of grills for them.
Crispy Bacon
Full Fledged Farker
As a newer MAK owner. I really love it. The quality is great, it’s easy to clean, the smoke profile is very good & it grills great! Plus, they have the best customer support I’ve ever dealt with.
KevinJ
somebody shut me the fark up.
- Joined
- Jul 9, 2015
- Location
- Pensacola, FL
I've never needed to contact them so I don't know how good they are, which is a good thing and hope I never do.
DanB
is One Chatty Farker
- Joined
- Feb 28, 2012
- Location
- Paramus New Jersey
Originally Posted by DanB View Post
Hi All Hi All I was thinking of selling my Shirley 24x36 Patio smoker and getting a pellet grill. I was looking at Weber Smokefire, but with all the problems, I had to back off.
The Oklahoma Joe Rider DLX Pellet Grill,is starting to sound real good to me.
So I would like to hear from some of you that already have one.
Thanks DanB.
Hi All I went with the Rec Tec 590 just the right size for me & my wife.
Did an over night brisket 10 hrs the 590 held temps really good. I like it alot.
Smoke flavor could have been better,otherwise a good choice by me.:clap2:
Only problem so far is the Wifi my routers WiFi doesn't reach the grill.I'm working with a WiFi extender to solve the problem , but the extender is MPIA to set up.:doh:
DanB
Hi All Hi All I was thinking of selling my Shirley 24x36 Patio smoker and getting a pellet grill. I was looking at Weber Smokefire, but with all the problems, I had to back off.
The Oklahoma Joe Rider DLX Pellet Grill,is starting to sound real good to me.
So I would like to hear from some of you that already have one.
Thanks DanB.
Hi All I went with the Rec Tec 590 just the right size for me & my wife.
Did an over night brisket 10 hrs the 590 held temps really good. I like it alot.
Smoke flavor could have been better,otherwise a good choice by me.:clap2:
Only problem so far is the Wifi my routers WiFi doesn't reach the grill.I'm working with a WiFi extender to solve the problem , but the extender is MPIA to set up.:doh:
DanB
MattGoose
Full Fledged Farker
- Joined
- Apr 16, 2012
- Location
- Reading, Ma
Finally got my hands on a butt. Did absolutely nothing special to try and establish a baseline. Had some Byron's Butt rub (essentially SPOG) and put it on the night before. Took the butt out of the fridge around 7 and on the grill around 9.
The simplistic ease of the pellet grill is amazing. Hit the button and 20 minutes later you're ready. No more lump and lighters and BBQ gurus and waiting and waiting for it to come to temp and not overshoot.
Cook ran from around 9 to 7 at 250 with apple juice spritzes from time to time. I did a full days worth of stuff - work, took care of two kids, taught two kids, etc. and never had to touch the grill. Or think about it, which was huge.
There are definitely some things I want to work on. There's a lot of space to grow with the rub. I'd like to try and lay down some more smoke at a lower temp at the beginning. From reading the other thread, I'd like to try injecting the next one.
But. I've eaten a lot of pulled pork and I've made a lot of pulled pork. This was the first time that the pork was good enough to stand alone. Some raw onion, a tiny touch of BBQ sauce and hot sauce as toppings and that's it. If I had apple cider vinegar, I'd have thinned out the sauce.
I let it cool too far before pulling it, which I'll fix next time. But the bites I pulled off around 140 or so were some of the best pulled pork I've had.
The butt looks a little odd in the last picture - we had some guys working at the house and they said they were tortured working around it all day, so I pulled off half
We'll see if the rose colored glasses hold up the second time
The simplistic ease of the pellet grill is amazing. Hit the button and 20 minutes later you're ready. No more lump and lighters and BBQ gurus and waiting and waiting for it to come to temp and not overshoot.
Cook ran from around 9 to 7 at 250 with apple juice spritzes from time to time. I did a full days worth of stuff - work, took care of two kids, taught two kids, etc. and never had to touch the grill. Or think about it, which was huge.
There are definitely some things I want to work on. There's a lot of space to grow with the rub. I'd like to try and lay down some more smoke at a lower temp at the beginning. From reading the other thread, I'd like to try injecting the next one.
But. I've eaten a lot of pulled pork and I've made a lot of pulled pork. This was the first time that the pork was good enough to stand alone. Some raw onion, a tiny touch of BBQ sauce and hot sauce as toppings and that's it. If I had apple cider vinegar, I'd have thinned out the sauce.
I let it cool too far before pulling it, which I'll fix next time. But the bites I pulled off around 140 or so were some of the best pulled pork I've had.
The butt looks a little odd in the last picture - we had some guys working at the house and they said they were tortured working around it all day, so I pulled off half
We'll see if the rose colored glasses hold up the second time
MattGoose
Full Fledged Farker
- Joined
- Apr 16, 2012
- Location
- Reading, Ma
I have no clue what to do with the pictures - they are right side up on my computer!
pjtexas1
somebody shut me the fark up.
Nicely done Matt! Mine gets up to temp so quickly that I just hit the on button and throw the meat on as soon as I see the first puff of smoke.
Sent from my SM-G955U using Tapatalk
Sent from my SM-G955U using Tapatalk
MattGoose
Full Fledged Farker
- Joined
- Apr 16, 2012
- Location
- Reading, Ma
Best part is I didn't do anything
And I won't be waiting in the future before I throw the meat on. It's a really cool tool.
rwalters
Quintessential Chatty Farker
Finally got my hands on a butt. Did absolutely nothing special to try and establish a baseline. Had some Byron's Butt rub (essentially SPOG) and put it on the night before. Took the butt out of the fridge around 7 and on the grill around 9.
The simplistic ease of the pellet grill is amazing. Hit the button and 20 minutes later you're ready. No more lump and lighters and BBQ gurus and waiting and waiting for it to come to temp and not overshoot.
Cook ran from around 9 to 7 at 250 with apple juice spritzes from time to time. I did a full days worth of stuff - work, took care of two kids, taught two kids, etc. and never had to touch the grill. Or think about it, which was huge.
There are definitely some things I want to work on. There's a lot of space to grow with the rub. I'd like to try and lay down some more smoke at a lower temp at the beginning. From reading the other thread, I'd like to try injecting the next one.
But. I've eaten a lot of pulled pork and I've made a lot of pulled pork. This was the first time that the pork was good enough to stand alone. Some raw onion, a tiny touch of BBQ sauce and hot sauce as toppings and that's it. If I had apple cider vinegar, I'd have thinned out the sauce.
I let it cool too far before pulling it, which I'll fix next time. But the bites I pulled off around 140 or so were some of the best pulled pork I've had.
The butt looks a little odd in the last picture - we had some guys working at the house and they said they were tortured working around it all day, so I pulled off half
We'll see if the rose colored glasses hold up the second time
View attachment 181749
View attachment 181750
View attachment 181751
View attachment 181752
Appears you and the Grilla are gonna get along just fine
MattGoose
Full Fledged Farker
- Joined
- Apr 16, 2012
- Location
- Reading, Ma
Appears you and the Grilla are gonna get along just fine
Yeah, we'll be all right
It was the right decision.
Rib Rub
Take a breath!
I sent you a PM!!
JiveTurkey
is one Smokin' Farker
Hey all, after cooking on everything from trash cans to stick burners I finally got my first pellet cooker yesterday, a Rec Tec RT700. My feelings are mixed so far but it is a really well made pit. My biggest gripe is that the controller temp is not the actual temp in the pit, it's consistently off by 50* no matter if I'm cooking low or high. It's not a show stopper but for the price I would hope it at least be within range.
And as expected the smoke flavor is so light I can't taste it but I have a Klose if I want to roll smoke. I bought it mostly to have the push button convenience of a gasser but with *some* smoke. I've only had it two days so I'm still learning it and like meeting a new woman that's half the fun! Cheers everybody, happy grilling this Memorial Day weekend!
If you get a Rec Tec you gotta get the comp cart, man it looks nice!
Temp variance.
And as expected the smoke flavor is so light I can't taste it but I have a Klose if I want to roll smoke. I bought it mostly to have the push button convenience of a gasser but with *some* smoke. I've only had it two days so I'm still learning it and like meeting a new woman that's half the fun! Cheers everybody, happy grilling this Memorial Day weekend!
If you get a Rec Tec you gotta get the comp cart, man it looks nice!
Temp variance.
Speeed
Take a breath!
That temp variance is fixable. Check your manual or call Rec Tec.
JiveTurkey
is one Smokin' Farker
Thanks Speeed. I'm going to turn down the feed rate and test it tonight. Cheers!
Minumum Feed Rate
Due to varying qualities of pellet brands, we
give you the ability to adjust your minimum
feed rate downward in the event that your
grill is running hot at lower temperatures.
However, if you experience a sudden loss, followed by
an immediate increase, in grill temperature then your
grill has experienced a flame out and automatically
relit. This signifies that your minimum feed rate was
adjusted too low and needs to be increased.
