![]() I want to pull the trigger, but I just want to make sure I'm making the right call. I have seen videos of doing that on the Rec Tec, but how many people use that as opposed to keeping a gas or charcoal grill for those tasks? According to Rec-Teq’s website, the provided total cooking area of 700 square inches is large enough to grill 8 whole chickens or 110 chicken wings at the same time. You have leftovers No problem, we think this dish. It measures around 36 inches wide and 20 inches thick. Smoked Salmon, the King of Fish This recipe is so easy, yet makes for an amazingly flavorful dinner. Would the RT-700 be able to do that? We generally would cook hamburgers, hot dogs, and steaks out on the grill. Made from all stainless steel components, the Rec-Teq RT-700 cooking chamber is truly made to last. Free Shipping over 49 In the Continental U.S. The second question I have is how effective would it be at replacing a gas grill? We have an old Char-Broil Quickset 3-Burner Gas Grill that has seen better days and I'm looking to replace it. BLACK FRIDAY SALE - 15 OFF SITEWIDE & 20 OFF SELECT BUNDLES. I don't plan on getting rid of the Pit Boss, so I can still use that, but is it actually the case that I wouldn't be able to run the Rec Tec at that low of a temperature? Beyond the sausage making, we generally smoke brisket, pork butt, and chicken. ![]() Just let the dough sit at room temperature for about 20 minutes before shaping it into crust. This is an easy way to create your own pizza quickly while still enjoying the fresh taste of homemade. I've been looking at the RT-700 from Rec Tec, but have a few questions.įrom what I've read, I don't think I would be able to make summer sausage or snack sticks on the Rec Tec due to not being able to start out at the low temps I use for that (start at 130 and end at 170). Semi-Homemade: Many stores sell a fresh ready-made ball of pizza dough right in the refrigerated section. Next cranked up the temp to 265 until the internal temp reached 165 - roughly 30 minutes per pound. Cooking: Smoked at 225 for roughly an hour until the internal temp hit 100 degrees. ![]() Liberally covered the breast with Meat Church Holy VooDoo rub. It's been ok, but I would like to move on to something a bit easier to handle on the longer smokes. Rubbed olive oil to coat the outside of the turkey breast. I currently have a Pit Boss 3 Series Vertical Smoker that I've used for a coupe years now.
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