I bought a recteq coming on a year ago and the deciding factor was the video tutorials about cooking. No other grill had this kind of support. I am sad to see that Recteq has moved from this marketing model. I am brand loyal based upon my research but that is about to change.
How was the smoke flavor cooking that high? When I cook that high on my bullseye I don’t get hardly any smoke. I know the 1250 is different and has a lot more convection.
it doesn't matter what brand or model it is, if you cook at 350 there's no/almost no smoke, smoking is done at 225 or lower, some people say even as high as 250.
At 350 degrees, I cook a fully stuffed 16 pound bird to 165 internal temp in 3 hours flat. No idea why it took you 4 hours to cook a 14 pound spatched bird.
I love when Ray does the cooking…..hell with the pros……keep them coming Ray!
Awesome video! I’m going to try this on my RT 1250.
Thanks Ray!
I've got 2 18 pound birds on my 700 right now. Both being spatchcocked. Hope y'all have a happy Thanksgiving!!
I bought a recteq coming on a year ago and the deciding factor was the video tutorials about cooking. No other grill had this kind of support. I am sad to see that Recteq has moved from this marketing model. I am brand loyal based upon my research but that is about to change.
A 14 lb bird at 12min/lb. Would take 2.8 hours to cook. Yours took 4?
yea thats what im wondering, the time doesnt add up. sounds more like a 20lb bird.
How was the smoke flavor cooking that high? When I cook that high on my bullseye I don’t get hardly any smoke. I know the 1250 is different and has a lot more convection.
it doesn't matter what brand or model it is, if you cook at 350 there's no/almost no smoke, smoking is done at 225 or lower, some people say even as high as 250.
At 350 degrees, I cook a fully stuffed 16 pound bird to 165 internal temp in 3 hours flat. No idea why it took you 4 hours to cook a 14 pound spatched bird.
So, the Rec Tec ranch is in Texas??
Lol