![]() I want to pull the trigger, but I just want to make sure I'm making the right call. Complete Control Over the Temperature While most grills come with a standard temperature dial on the lid, the Rec Tec ones include a digital temperature screen on the side as well. I have seen videos of doing that on the Rec Tec, but how many people use that as opposed to keeping a gas or charcoal grill for those tasks? Would the RT-700 be able to do that? We generally would cook hamburgers, hot dogs, and steaks out on the grill. The second question I have is how effective would it be at replacing a gas grill? We have an old Char-Broil Quickset 3-Burner Gas Grill that has seen better days and I'm looking to replace it. I don't plan on getting rid of the Pit Boss, so I can still use that, but is it actually the case that I wouldn't be able to run the Rec Tec at that low of a temperature? Beyond the sausage making, we generally smoke brisket, pork butt, and chicken. The temperatures for the majority of Camp Chef pellet smokers are set between 160° and 500☏ in 5☏ increments. Each company offers a wide range of grills that are perfect for any occasion. When it comes to grilling, both Rec Tec and Camp Chef know their stuff. I've been looking at the RT-700 from Rec Tec, but have a few questions.įrom what I've read, I don't think I would be able to make summer sausage or snack sticks on the Rec Tec due to not being able to start out at the low temps I use for that (start at 130 and end at 170). Rec Tec vs Camp Chef: The Battle of the Grills. It's been ok, but I would like to move on to something a bit easier to handle on the longer smokes. Fits the Z Grills 700 Series Pellet Grill and Smoker Protect your investment with a custom, full-length rain cover. This process does take time but I promise it’s worth the wait.I currently have a Pit Boss 3 Series Vertical Smoker that I've used for a coupe years now. If you follow this method the bone will come out clean, there will be little to no fat to remove from the butt and the bark will be some of the best you’ve ever tried. At this point the butt is fully rendered and a thermometer probe will slide in with little to no resistance.Īnd that’s all there is to it. About 8 hours in ramp the temp up to 220 and continue cooking until the internal temperature reaches 190☏. It will take 12-14 hours for a 8-10lb pork butt to fully cook at low temps. This slows down the amount of pellets dropped in the fire pot and allows the pellets to actually smoke instead of rapidly burning. ![]() When you’re ready to fire up the pit, set it for 200 degrees for first part of the cook. You can rest it in the refrigerator on a wire cooling rack as long as 8 hours before cooking. Probably depends on location, but for me it’s about 300 to get the Yoder to my door. Unless you can pick up the Yoder locally don’t forget about freight. Let the seasonings work on the outside of the pork butt for a couple hours before putting it on the pit. Yoder uses 10ga (.1345 in) Rec Tec uses 18ga (.0516 in) for the Stampede and 16ga (.0635) for the Bull. (I’ve never had a problem getting a smoke ring on a pellet grill) ![]() The salt and sugars also aid in creating the smoke ring that folks say you can’t do on a pellet grill. This layering effect gives the pork butt a ton of flavor and builds a beautiful bark on the outside. I like to use a combo of a good Salt, Black Pepper, & Garlic base layer followed with a more traditional BBQ Rub on top. You can season the pork butt how ever you like that part is completely up to you. ![]() It’s true pellets don’t produce as much smoke as wood or even charcoal, but by slowing down the cook time you force the pellets to work more which does produce good clean blue smoke which is exactly what you want. It takes a low and slow approach to develop bark and smokey flavor when using wood pellets. The problem most people have with producing good BBQ on a pellet grill is they don’t give them self enough time to let the magic happen. This technique will smoke a pork butt as good as any pit out there but you have to put in the work. This is my no wrap, low and slow, tried and true…Never Fail…method for cooking a pork butt on a pellet grill.
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