plan for 9-10 hours for 203...saw a lot of questions asked on that. The problem is getting the fat to render at high temperature and beating "The Stall" that's why you wrap/crutch it at 165...to make the cook quicker and not dry out the meat by doing a long smoke that can be high maintenance to keep it most.
I never see any smoke in any of these videos... Are these a good replacement for my Pit and/or WSM as far as smoke flavor goes? I've been looking at the RT-700 and I just want to make sure I make the right choice.
The white, billowing smoke that you expect to see is typically not the good, clean, burning smoke you want! You want to see clear or light blue smoke coming out of your pit. White smoke means the fire is suffocating & not burning cleanly. This can often result in bitter tasting food. Our grills produce the clear, light blue smoke that you want flavoring your foods. The REC TEC smokes 100% of the time because wood is being burned 100% of the time as the heat source. 💨 Please don't hesitate to give us a call for any more questions as you make your choice! (706) 922-0890 🤘🔥
Cooking at 250ºF, it takes approximately 1 - 1.5 hours per pound! This was an 8 lb. pork butt, so anywhere between 8 - 12 hours until it reaches an internal temperature of 203ºF!
Chef, if I am smoking two 9lb Butts and I need to feed people by 5pm-5:30pm. What time should I put the butts on my RT-700? Is this going to be an overnight cook? This is my first time on a pellet smoker.
You can estimate about 12 hours! Smoke for 8 and then wrap in two layers of foil to finish. Towards the end of the cook, you can also increase the recteq's temperature to 275 - 300ºF to finish them more quickly! Let us know how they turn out. 🐷🔥
We have lots of recipes available on our website at rectecgrills.com! However, our TH-cam video recipes are separate and only exist in this video format. Please feel free to give us a call for any recipe suggestions, tips, tricks, and advice at (706) 922-0890. Ask for Chef Greg or Chef John, they would love to talk food with you!
Get some thin cotton gloves to wear under a pair of latex gloves, you can get a pack of like 24 cotton gloves for super cheap and they work great for moving meat on and off your smoker
Ordered my RT-700 last night!!!!
Can’t wait!!
Nice. Just got my 340. Didn't need the larger models due to us only cooking for 2 of us. Liking it so far, great high quality thing for sure.
The RT-340 is the perfect size for 2! Thanks for being part of the REC TEC family. 👊🔥
Love when the meat is pull apart tender!
After a lot a debating and soul searching the 590 has been ordered, can’t wait to learn.
plan for 9-10 hours for 203...saw a lot of questions asked on that. The problem is getting the fat to render at high temperature and beating "The Stall" that's why you wrap/crutch it at 165...to make the cook quicker and not dry out the meat by doing a long smoke that can be high maintenance to keep it most.
How long did it take to cook? I've always left my pork butt uncovered until it hit 200 then wrap it in foil and towel and put in a cooler.
I absolutely love my rt700
That's what we like to hear! Thanks for being part of the recteq family. ❤️🤘
How long did you have it on the Recteq for?
I never see any smoke in any of these videos... Are these a good replacement for my Pit and/or WSM as far as smoke flavor goes? I've been looking at the RT-700 and I just want to make sure I make the right choice.
The white, billowing smoke that you expect to see is typically not the good, clean, burning smoke you want! You want to see clear or light blue smoke coming out of your pit. White smoke means the fire is suffocating & not burning cleanly. This can often result in bitter tasting food. Our grills produce the clear, light blue smoke that you want flavoring your foods. The REC TEC smokes 100% of the time because wood is being burned 100% of the time as the heat source. 💨 Please don't hesitate to give us a call for any more questions as you make your choice! (706) 922-0890 🤘🔥
How long is the cooking time approximately?
Cooking at 250ºF, it takes approximately 1 - 1.5 hours per pound! This was an 8 lb. pork butt, so anywhere between 8 - 12 hours until it reaches an internal temperature of 203ºF!
ok I get the temp part but what's the approx. time?
How long did it take
Chef, if I am smoking two 9lb Butts and I need to feed people by 5pm-5:30pm. What time should I put the butts on my RT-700? Is this going to be an overnight cook? This is my first time on a pellet smoker.
You can estimate about 12 hours! Smoke for 8 and then wrap in two layers of foil to finish. Towards the end of the cook, you can also increase the recteq's temperature to 275 - 300ºF to finish them more quickly! Let us know how they turn out. 🐷🔥
Good job dad
New to Rec Tec. Just got our RT-700. Are these recipes written down anywhere?
We have lots of recipes available on our website at rectecgrills.com! However, our TH-cam video recipes are separate and only exist in this video format. Please feel free to give us a call for any recipe suggestions, tips, tricks, and advice at (706) 922-0890. Ask for Chef Greg or Chef John, they would love to talk food with you!
What type of gloves do you use to handle hot meats?
We ordered ours from Amazon, they have lots of great brands to choose from! 🧤
Get some thin cotton gloves to wear under a pair of latex gloves, you can get a pack of like 24 cotton gloves for super cheap and they work great for moving meat on and off your smoker
Plz let us know cook times....
K9 388 Jody made his focus on internal temps. Wrapping comes at 165 degrees F and a finished butt is 203 degrees F.
REC TEC Grills just trying to learn. Thanks