New media guy, but the RT700 bull was delivered April 14th and used maybe 900 lbs of pellets since

[Whalercat]

Hello all,

I gave up on RecTec insiders Facebook page. Takes too long to get a simple post approved, then they seemed to filter out amazing ideas like the 3 rpm auger. I’m here to elevate my pit boss game and hopefully help yours too.

Thanks and btw go Tampa Bay Bucs, Ray’s and Lightning. You can guess where I’m from….

Jeff

 

[Buckeye smoker]

Try "RecTeq Mafia" group.
...and you used like #10 average a day for 4 months straight ???

 

[Whalercat]

Your math and mine might be a little off, but it's not far off. Cook on it 6 days a week. Feed family and friends. Lots of long low and slow smokes. It gets used.

 

[Pete590]

Would love to hear your top tips and best ideas

 

[Whalercat]

Would love to hear your top tips and best ideas

I love brisket, pork butts, chicken whole beer can and or spactchcocked, fish, prime rib, pizza, many more, but my favorite cook comes back to a Traeger recipe for salmon.

Thanks for asking and I hope you can enjoy it sometime as well.

I keep a few recipe books in several binders and rate the recipes by gold stars to remind me if I should make them again. Also a good way to make notes and improve my skills on things I didn't like.

 

[Pete590]

I did this salmon with a habenero citrus rub with a glaze made from honey,butter and brown sugar,tasty!

 

[Whalercat]

I did this salmon with a habenero citrus rub with a glaze made from honey,butter and brown sugar,tasty!
View attachment 12504

Sounds amazing. Recipe please....

Also I'd recommend try the mesh grill mats as they let more smoke flavor through than butcher paper and skin on salmon seems to hold together better, is also cheaper, and peels off like butter when finished. Just my .02$

 

[Clm65]

As another Bay Area recteq owner and Bucs, Lightning, and Rays fan, welcome to the forum!

 

[Pete590]

I used this method from meat church and changed the rub to a habenero citrus rub that I had,and made a glaze from a mix of honey,butter and brown sugar,equal parts,glazed when temp was 140 let the glaze cook for a few and thats it was just right

 

[Mike]

@Whalercat welcome to RecTeqForum and thanks for joining our crazy little community.

 

[Todb]

…but my favorite cook comes back to a Traeger recipe for salmon.

I have a similar salmon recipe but use brown sugar instead of maple syrup. I also let the fish air dry in the fridge a bit longer, 6ish hours, after brine and before smoke. I use alder pellets. A family favorite.