JWFokker
Full Fledged Farker
Lots of Rec Tec fans. They have a better than average controller on their cookers. Top notch customer service.
The Official Pellet Grill Smoker thread.
- Thread starter Rib Rub
- Start date
Lots of Rec Tec fans. They have a better than average controller on their cookers. Top notch customer service.
rwalters
Quintessential Chatty Farker
What are your requirements in a pellet grill?
-Low n slow only, or will you be grilling?
-How cold do the winter months get in your neck of the woods?
-What types of proteins do you think you'll be cooking most often?
-How many people do you feed on a regular basis, and do you enjoy entertaining? What's the highest head count you think you'd be feeding at one time from this cooker?
-When you say that you want something "as easy to clean as possible"... exactly how clean are you talking? Scrape down the drip pan and vacuum out the ash on a regular basis... with the occasional scrape/wipe down of the interior walls? Or are you talking showroom clean after every cook?
Let's start there and see where it leads...
rwalters
Quintessential Chatty Farker
AWilliams
Full Fledged Farker
Have had a RecTec Stampede for about 6 months....preforms flawlessly
Spur08
Found some matches.
Rectec 700 here. Love it. Customer service is unmatched
SweetHeatBBQnSC
is One Chatty Farker
Definitely want to hear your thoughts once you receive it and fire it up.
SweetHeatBBQnSC
is One Chatty Farker
What are your requirements in a pellet grill?
-Low n slow only, or will you be grilling? I would love for it to be able to do everything. But the whole 600* isn't necessary, but definitely wouldn't be a negative.
-How cold do the winter months get in your neck of the woods? most of the time for 2 months may be in the 30's or low 40's so not super cold.
-What types of proteins do you think you'll be cooking most often? Ribs, chicken, burgers, pork chops,Boston Butts (although it's hard to beat butts on my WSM) and occasional brisket.
-How many people do you feed on a regular basis, and do you enjoy entertaining? What's the highest head count you think you'd be feeding at one time from this cooker? Normally 3-8 but could get as high as 12 or so (love entertaining and may would do more once I build a house right now we still live in my old single wide former bachelor pad. I also, may would consider taking it from time to time to cook in some competitions.
-When you say that you want something "as easy to clean as possible"... exactly how clean are you talking? Scrape down the drip pan and vacuum out the ash on a regular basis... with the occasional scrape/wipe down of the interior walls? Or are you talking showroom clean after every cook? I'm not and OCD clean freak by any means, but the whole vacuuming ash out seems to be a headache. I understand if I have to do it, but as little clean up as positive would definitely be a positive.
Let's start there and see where it leads...
Maybe this will help with some recommendations, I am all ears.
I’ll start a thread and see what she’ll do!
pigville porkers
is one Smokin' Farker
I have the 700, and bullseye. no issues and love both for different reasons. I am about to upgrade to the BFG soon for more room on some comps i like to do.
Just an observation...
While the combustion fan on the GMG was out the crew wanted meatloaf, we’ve only cooked meatloaf on the GMG since we bought it. So I said no problem, I’ll smoke it on Waylon, brought it up to 350°, let the temp stabilize, and put the meatloaf on. Take it off and serve it, took my first bite and said to myself “this is an off tasting smoke sorta dirty smoke” but I didn’t say anything to anyone. First one kid, then another, then Mrs 4ever3, generally said, this smoke is off, one kid even said “this smoke flavor isn’t as clean as the pooper!”
Lump charcoal, clean burning fire, barely visible thin blue coming out the vent, but everyone preferred the GMG...
YMMV
While the combustion fan on the GMG was out the crew wanted meatloaf, we’ve only cooked meatloaf on the GMG since we bought it. So I said no problem, I’ll smoke it on Waylon, brought it up to 350°, let the temp stabilize, and put the meatloaf on. Take it off and serve it, took my first bite and said to myself “this is an off tasting smoke sorta dirty smoke” but I didn’t say anything to anyone. First one kid, then another, then Mrs 4ever3, generally said, this smoke is off, one kid even said “this smoke flavor isn’t as clean as the pooper!”
Lump charcoal, clean burning fire, barely visible thin blue coming out the vent, but everyone preferred the GMG...
YMMV
rwalters
Quintessential Chatty Farker
Totally get it, and that’s exactly where I find myself. Since acquiring my first pellet grill about 4 years ago, it seems the charcoal flavor has just become less and less desirable to me. It’s not that I don’t like charcoal cooked food, but it’s just not as pleasant as pellet cooked. I have mentioned it before, but I get a lot more compliments on the food that comes off the MAK than any other cooker I have ever cooked on... and that is quite a few... something I did not at all expect to happen when I bought an first old used MAK a little over 4 years ago.
Baychilla
is one Smokin' Farker
I have a question (or more).
I've always missed the flavor that an actual wood burning pit provided (Darn you Hickory Pit restaurants!). The WSM didn't provide it (and was IMO thermally inefficient). The BGE doesn't provide it (far more thermally efficient but to me it tastes like stale smoke). I currently have a LSG 20" which provides the to me BEST smoke profile. That being said - the LSG is more needy than my parrot. Does the MAK really = an offset for smoke flavor (someone said yes, but that IIRC they did one cook with the MAK which to me ruined any credibility they had). As well the new Weber smoker seems to look like a knock off of the MAK with their stackless venting system - perhaps it's equivalent?
Edit: I live near San Francisco - that means regardless of time of year there's generally a thick layer of fog which sucks the heat (and fun) out everything.
I've always missed the flavor that an actual wood burning pit provided (Darn you Hickory Pit restaurants!). The WSM didn't provide it (and was IMO thermally inefficient). The BGE doesn't provide it (far more thermally efficient but to me it tastes like stale smoke). I currently have a LSG 20" which provides the to me BEST smoke profile. That being said - the LSG is more needy than my parrot. Does the MAK really = an offset for smoke flavor (someone said yes, but that IIRC they did one cook with the MAK which to me ruined any credibility they had). As well the new Weber smoker seems to look like a knock off of the MAK with their stackless venting system - perhaps it's equivalent?
Edit: I live near San Francisco - that means regardless of time of year there's generally a thick layer of fog which sucks the heat (and fun) out everything.
KevinJ
somebody shut me the fark up.
MAKtion
rwalters
Quintessential Chatty Farker
My friend... it appears you’ve been busy knocking out some fantastic grub. Nice work [emoji39]
rwalters
Quintessential Chatty Farker
I get nervous answering questions like this as taste is soooo subjective. Personally, I find very little difference when comparing the end result I get from my MAK to what I used to get from my M1 when burning a super clean fire. Biggest difference is that I could choke the fire back on the M1 and dirty the smoke up a bit if I wanted a heavier flavor. Can’t do that with pellets. To me, there is a bigger difference between charcoal/chunks and pellets than there is between sticks and pellets.
YMMV
tom b
somebody shut me the fark up.
Good looking grub Kevin, good to see you around too
tom b
somebody shut me the fark up.
It is not going to be exactly the same but of all the cookers I have the smoke flavor from my MAK is as close as I get to my offset. The MAK gets a lot more use than the offset also.
Bacchus2b
is Blowin Smoke!
I get nervous answering questions like this as taste is soooo subjective. Personally, I find very little difference when comparing the end result I get from my MAK to what I used to get from my M1 when burning a super clean fire. Biggest difference is that I could choke the fire back on the M1 and dirty the smoke up a bit if I wanted a heavier flavor. Can’t do that with pellets. To me, there is a bigger difference between charcoal/chunks and pellets than there is between sticks and pellets.
YMMV
I'm right with you! The last time I cooked Beef Ribs on my PBC I had perfect bark, smoke ring, and doneness. Problem is they tasted too much like Charcoal and Wood Chunks! (I used a lot of wood) Ended up saving most of the meat for use in beans which was perfect. I've never had an "Oversmoked" piece of meat on my FEC-100 Pellet Pooper, and suspect that my taste buds have just adjusted. I only get this oversmoked taste on charcoal and wood cookers which is ironic because I own two of them!
