I went 590
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like that base on it, consider getting it as well but opted for the standard one
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I went 590
View attachment 3283426
Yea, I wasn’t gonna spring the extra dollars but I was standing there debating back and forth with the sales guy about the difference in price. One of the managers ( I guess) there heard us talking and stepped in and said he could let me have it at half price if I wanted it. No brainer...SOLDlike that base on it, consider getting it as well but opted for the standard one
Sounds good to me.I have 2 butts I'll put on the smoker around 6 tonight. I'll pull them off around 8 in the morning. Shred them up and take a bag full of bbq out on the boat. I make some cole slaw to take along too. I take along soft taco size flours tortillas and make bbq and coleslaw soft tacos. It's great boat food. Very easy and not messy.
I have a pit barrel smoker that produces excellent smoked food (anything), but is a pain in the butt trying to maintain temp. "Set it and forget it" ain't true.
Thinking about a pellet smoker but not convinced yet.
Have heard that a pellet smoker does not really impart as much or enough smoke flavor as a regular smoker.
Can any of you rectec owners tell me if this is true?
felt the same way until I got the recteq, I am a believer!
I’ve got an offset smoker, a Kamado smoker, and a Camp Chef pellet grill/smoker. I get absolutely as much smoke flavor as my non pellet smokers. In fact, sometimes I get too much on my Kamado. The trick is to set the temp to low and slow (or whatever the equivalent name is) and allow the smoke to do it’s job.I have a pit barrel smoker that produces excellent smoked food (anything), but is a pain in the butt trying to maintain temp. "Set it and forget it" ain't true.
Thinking about a pellet smoker but not convinced yet.
Have heard that a pellet smoker does not really impart as much or enough smoke flavor as a regular smoker.
Can any of you rectec owners tell me if this is true?