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had that same grill,,,but moved up to the bigger one. They are the best things smoking. T and t kitchen LLc

I was worried 😂

WRONG😅 Delicious steak 🥩 and tender... But NOTHING COMPARES TO THE BEST FLAVOR OF A RIB EYE. However, if you want to save money it's a pretty good alternative.

I'll go one step further and brush the ash off of the good bits of lump charcoal. I use briquettes for low and slow so fresh each time.

Been doing this for years. I have an older version of that Weber cart grill, but mine uses propane to light the charcoal. Bought it in the early 1990s. Still going strong.

I do this all the time myself

😂 you had me! 😂

I do them at 129 degrees and go by pinch test for tenderness and not time. Been doing this for years makes a great steak.

I think I'll definitely try this. I have a sous vide, but stopped using it. I missed the smells of the food while cooking. With this method, I don't have to worry about overcooking it. Thanks for the tip.

liking that intro, great work

1st🎉

Genius

Have had one for 5 years. I use my wall oven 1 -2 times a year. I use this oven daily. I paid $230 for it n sale and with other discounts and it was a steal. If you have the counter space then buy it. If you don’t have the counter space, then create some and then buy it.

Famous last words, watch this!

You better clean the rust off that grate and season that sum bich!

So stupid and irresponsible

Let's be honest . . . it's the horns. 🤣

thank you - this is helpful.

Great video, just as a sidenote about your first oven seasoning, you didn’t actually leave any ‘wax’ left on the pan. The gunk was all due to overoiling the pan. The amount of oil you used was actually fine but you should wipe it out like it was accidentally spilled there. People usually think they should create a thin layer but that layer is already there once you pour the oil, don’t overthink and wipe it all out! It will turn out super smooth and nice after the first round. Also for new carbon steel buyers, don’t expect that layer to stay perfectly even. The pan’s look will change after every meal you cook. Some parts will turn gray/silver, some parts will darken etc. You just need to make sure the pan is clean and smooth after the cooking. Black colour doesn’t always mean good seasoning. It is usually burnt food/oil and you can use dish detergent to clean it. Smoothness is the key part here. If it is dark and smooth, that’s a great seasoning! Even if you do 10 layers in the oven, some part of it will strip out after your first/second meal. 1 or 2 rounds in the oven (or 1 oven 1 stovetop) is more than enough to start cooking. It’s definitely a very fun process!

I just dont like the smoke stacks

Any update on the reqtech and the brisket. Did you get the point from drying out

I made two briskets and get them at Costco and they turned out perfect.

I had a Traeger for years finally retired it and bought a RecTec. There is no comparison these grills are incredible.

Love this. Can’t wait to see what’s cooked on this smoker!

Not a very helpful video. Absolutely no dialogue or instructions.

RecTeq has a simp army that constantly asks, "Have you considered a RecTeq?" no matter what the question is. This is one of their bots.

I just subscribed just because of the message here. God is great!!! By the way, Royal Oak lump charcoal works well as well. The only issue I have with lump is the ash it throws off. God bless my bro.

Do you have the Mac n cheese recipe

So do you use an entire 16 lb gag to grill a few pieces of chicken? Or does some of the charcoal remain in burned and you just replaced what you used

Mac n Cheese recipe?

Rec Teq = Tank! Stop looking and get it!

I would never by. Recteq again. My buddy talked me into it because I e seen the finished product from them and it was great. So I bought one. I e had nothing but problems since. The computer, probes, auger, igniter and rust. I would never buy one again. I bought the 5 year warranty and I e still had to replace and work on all of those things. It’s supposed to be stainless steel and stainless isn’t supposed to rust out like mine. Well it’s rusted all over. I’m so disappointed that I want to just sell it cheap and buy a traeger and have 100% replacement. Customer service is really good but I’m tired of fixing this thing every time between smokes.

🤤🤤🤤🤤

There's got to be a faster way! I'd do the oven seasoning like once, but then use the electric stove-top for a couple more seasonings where it matters most. It shouldn't need two hours to cool down...

Nice to see your excitement!

Wow, that intro is way too long

I did it at 475 -480° with grapeseed oil and it did great!

The salt, oil and potato peel method does work great! I did it myself and have pictures. But it also works great to stick it in the oven. The salt is to remove any excess coating. Just like when you ever need to clean it real good if something sticks and maybe it doesn't quite come off all the way after you deglaze the pan with water; you can take a lot of salt and wipe the salt around with a towel and it should remove any remaining stuck on food. Then just oil it, put it on the burner and let that oil get hot n smoke a couple minutes, take it off the burner and let it cool and your good to go. Ive had me Matfer pan about a week now and its getting black already from seasoning and cooking. You'll love this pan if you work with it a little.

Can't wait til mine arrives 😊

Recteq baby! New subscriber here!

Great explanation of the process - how is clean up - have you smoked a Turkey on it

Like you, did tons of research and finally bought a deBuyer 11 inch Pro with stainless handle. It cooks incredibly well, just as good as cast iron. I have noticed living with these pans everyday is very similar to using cast iron. The smooth cooking surface seems like a bit more work when it comes to seasoning. Mine developed carbon on the cooking surface before I realized it was not seasoning, so I scrubbed it off with stainless scrubbers, which put some micro etching on the surface, the seasoning is taking to it very well. This is the only carbon steel pan I own, I cook on an electric coil stove which does not blacken carbon steel as well as a gas burner will. Carbon steel cookware is a great piece as long as you know how to cook, clean and maintain the seasoning in the skillet.

THEY TOOK AWAY REMOTE START FROM THE APP!!! THE WIFI app is pointless now.

BIG Mistake. Potato and salt is to season the pan. To remove the coating you need arm strength as in SOS pad + barkeeper's friend and scrub for like 10 min thoroughly. Actually, if you are using the oven method you don't need the salt and potato. That's the old method by Matfer. So scrub clean the coating then pop in oven 3-5 times (for stronger seasoning layers).

thats a lot of smoke coming out the front. can a gasket fit on it?

I’ve owned four Traeger’s great product but not build quality is lacking. I am interested in buying a Recteq 1250.

Looks great, now clean them gutters...

Awesome, smart move 😎

Great presentation, RecTeq should let you review all there products. 🫡

Wow, you cooked off the top of the charcoal tower! How many cooks you got with it?