Always debated one but having a ridiculous summer kitchen in the backyard…didn’t make sense. This deal made sense. “Last years model” or whatever. Nothing wrong with it, not even damaged other than the box. Just finished assembling it. Marked down from $1K to $399. Came with temp probes and all

Good deal.

Good deal, just not for me.

They have their time and place

Seems like a good deal

I use mine to just grill

If you want fire and stick flavor, it won't do it

That is a great deal wow.
Still don’t think I could pull the treager on one

This one may not, but some will. I have a RecTeq 380, it will surprise you.

Yep, pulled a brisket off the RecTeq590 10 this morning. Good stuff. Note: I only added a cup of pellets at a time to keep the full experience of a stick burner going.

That's a great deal Duke! I came across a clearance deal on a CampChef years ago and used the heck out of it. Liked it enough to get rid of the reverse flow stick burner I built.

All it takes is a smoker tube if you want more smoke. Too easy.

This^

And if you want more smoke, run 1 or 2 smoke tubes in it with wood chips instead of pellets

I’ve heard this many times!

Good deal!

Man I always poked fun at the pellet smokers. But with kids, running a practice, etc, I don’t have time to babysit the stick burner. My wife got me a recteq 1250 for our anniversary and it’s been awesome. Set it, put the temp probes in, and I can go do whatever and watch temps from my phone as needed.


Pic of a couple butts I put on Friday night

I’ve cooked burgers, hotdogs, butts, ribs and pizza on it. I’ve had nothing that was bad.

When it comes to serious smoking, I don’t think a pellet grill is as good as an offset. But like someone said, they have their time and place. They’re just too handy. After using one several times at work, I’ll own one, soon.

Have enjoyed this smoker for awhile - holds a temp of 250 easy and good for 6 - 8 hits with little to no maintenance.
After it was wrapped and ready to slice

Prior to the wrap

I was always told you won't get smoke flavor, hell you won't even get a smoke ring, and you won't get bark either. It's like cooking in an oven!


This doesn't look like oven cooked, does it?






Point lifted right off the flat

I agree with quitshootin, never had an issue with getting bark or smoke ring. I do think at times (especially when making jerky sticks) it lacks smoky flavor though.

I can get plenty of smoke in my outdoor kitchen if I’m really wanting it…this is where long days of cookouts are done. Many whiskies, beers, cigars, and lies have been shared on this patio. Actually have catered some events for friends off this smoker

Man that is one sweet set up!!

SWEET SWEET SETUP THERE SIR!!! VERY JEALOUS! Thats a dream build one day. Only thing I want to add is a cleaning station for fish and fowl and maybe a hanger for the occasional big animal that might come through

That's pretty funny... I don't know why pellet smokers get such a bad rap. I have a Rectec 680 (customized for our family's schools) and I think it's the cat's azz. I run a hardwood blend for my main burn and use a smoke tube as JG commented for Apple when doing Pork and Oak for Beef. It's WiFi so I can turn it on and monitor everything no matter where I am and so on. I do still have a Weber propane for high temp searing and yardbird.



Just to add, it is a vinyl wrap and given the grill rarely get's above 240-250, it doesn't affect the wrap.

Charlie

Do BBQ restaurants use Pellet smokers? Why not?

Because if the auger craps out their biz is toast until repaired. No moving parts in a stick burner

No, because they make actual BBQ at BBQ restaurants.