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I have owned my rt-340 for about 2-21/2 years now and ever since i passed the 3-4 month ownership period i have had to give this thing more attention than an offset smoker would require. I called in every malfunction (mainly being heat spikes and heat losses) and it seems the companies cust serv...

QTip, The weather does in fact affect the temps and cook with the RT340. I had the exact same issue, called and was told to do the same thing. When ambient temps outside were in the 90's, I had to keep auger setting on 30-35 in order to keep temp regulated where I needed it for my cook. When...

Sure thing. Use whole packer (flat and point) 14-18 lbs untrimmed) 1. Remove brisket from cryo pack, pat dry with paper towels. Trim as much fat and silver skin as you can off lean side (meat side) of the brisket w/o cutting deep into the meat. Trim down fat cap (opposite side/ fat cap side)...

So my first pizza cook was somewhat of a short cut on the crust as I bought packaged naan made by stonefire authentic flat breads at my local grocery store. I coated naan with small amounts of the best pizza sauce from the grocery store, threw some small slices of baby Bella mushrooms, chunks of...

Bytor- So far, all of my brisket cooks on my rt340 were wrapped in pink butcher paper between 160-170 degrees. I have not tried a brisket naked in the RT340 yet. Recently I found out that my Rectec rt340 was cooking at about 15-25 degrees cooler than what was set on the controller. Wind and cold...

That very well could be the case @ifican. Not a bad idea to check temp inside smoker with a probe or oven thermometer next time I fie it up and see if cooker chamber temps differ. I do only use a probe on the mid to back end of the flat every time I smoke a brisket, I don't even bother taking...

@ccmjr77- good to know. I also wait till 195, that is when i start probing the meat for tenderness then usually pull meat around 203-205 and let rest but afraid to go back to cooler resting because i am afraid that could be over-cooking the meat. for whatever reason a hotter grill temp seemed to...

Ah damn! Correction...what temps have given rectec owners the best results when smoking brisket?

Thanks Uncle Bob

What temps have given RecTec RT-340 owne

I can't say all of the briskets I have done so far were bad in any way, flavor was phenomenal regardless of how moist or tender the meat was but I guess I am being a little impatient and beating myself up about the results and also trying for near perfect results w/o having to go through many...

With that said, I am also a firm believer that it’s just a preference without a legit proven outcome either way you do it considering the meat is sweating juices and h2o from inside out preventing the fat from melting and rendering its way back into the muscle fibers.

Fat side down just because the heat source is directly below in a RECTEC smoker

I have owned my Rec Tec RT-340 for about 4 months now. I have attempted about 5 or 6 whole (packer) briskets and every single time they have come out with a mouth watering and tender point end but the flat ends have all either been under cooked & tough/dry or they have been overcooked &...