Smokinbutts
Member
- Messages
- 20
- Grill(s) owned
- RT-1250
Went back and forth on the 700 vs 1250, went with the 1250, delivered a week before Christmas. Packaged perfectly and it took me an hour to assemble. Did the initial burn in and have used it 4 times since assembly.
1st cook we’re chicken thighs, came out excellent, 2nd cook was an 8lb prime rib roast for Christmas dinner, also excellent. The RT1250 is a beast in every way. 3rd cook we’re just some homemade burgers but had a slight smoke flavor and we’re very good. Here’s where I had issues with my most recent cook, an 8lb pork butt. My previous smoker was a master built vertical and it always produced great results with awesome smoke profile, butts were always juicy and had a great bark on them. Figured after 8 years I would upgrade to a nicer unit where I could reverse sear, smoke or just grill on one thing. The pork butt I pulled this morning had very little if any bark on it and barely had a smoke flavor at all. I get there is a learning curve and that pellet smokers are a different bread when it comes to smoke profiles but was disappointed in the outcome of the pork. Tendernesses was good but basically tasted like it came out of the oven. I did extreme smoke for 3 hrs and added wood chunks on the cast iron diffuser then cranked it up to 250 for remainder of cook.
Been doing some research and wondering if anyone has tried the Heavy D smoke diffuser in their RecTeq? I have a smoke tube that I’ll try next but a lot of folks out there say a tube doesn’t make much of a difference. We like a heavier smoke profile on larger cuts of meat and the RT1250 just didn’t do it justice. Any suggestions would be great.
1st cook we’re chicken thighs, came out excellent, 2nd cook was an 8lb prime rib roast for Christmas dinner, also excellent. The RT1250 is a beast in every way. 3rd cook we’re just some homemade burgers but had a slight smoke flavor and we’re very good. Here’s where I had issues with my most recent cook, an 8lb pork butt. My previous smoker was a master built vertical and it always produced great results with awesome smoke profile, butts were always juicy and had a great bark on them. Figured after 8 years I would upgrade to a nicer unit where I could reverse sear, smoke or just grill on one thing. The pork butt I pulled this morning had very little if any bark on it and barely had a smoke flavor at all. I get there is a learning curve and that pellet smokers are a different bread when it comes to smoke profiles but was disappointed in the outcome of the pork. Tendernesses was good but basically tasted like it came out of the oven. I did extreme smoke for 3 hrs and added wood chunks on the cast iron diffuser then cranked it up to 250 for remainder of cook.
Been doing some research and wondering if anyone has tried the Heavy D smoke diffuser in their RecTeq? I have a smoke tube that I’ll try next but a lot of folks out there say a tube doesn’t make much of a difference. We like a heavier smoke profile on larger cuts of meat and the RT1250 just didn’t do it justice. Any suggestions would be great.