REC TEC Cold Smoker Box Review
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- čas přidán 30. 06. 2024
- Unboxing and Review of the REC TEC Cold Smoker Box.
Check out the REC TEC Cold Smoker Box here ► www.rectecgrills.com/cold-smok...
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Great accessory Steve, looks like a must have if you have a Rec Tec.
Good informative, learning, video, well done! I'm yet another leap forward to "clicking" to purchasing this cold smoke box to increase my "Cooking Real Estate" Thank you!
Cool new feature, thanks for sharing Steve!
+Smoked Reb BBQ Thanks Brian!!
I just got my cold smoker accessory and it came with a spacer ring. The instructions didn't say where to place it and the diagrams showed it with the notch up on both the inlet and outlet holes, but they only included one. I used it on the inlet so that it would provide an air gap between the the smoker and box. Also used a double stack of flat washers on the bottom bolts between the units to complete the air gap. The air gap stops the conductive heat transfer between the two. I ran the Rec Tec at 400 deg for 1 hour as instructed to cure the cold smoke box and my upper temp never got above 250 deg while lower stayed at 150 deg. That was with an ambient temp of 72 deg in San Diego, CA. Also my temp gauges have a range of 50 to 500 deg which make them more useful for cold smoking. May add some high temp insulation (available from Jegs) between them to reduce radiant heat transfer and further cool the cold smoke box
Spacer ring goes inside the barrel of the rec tec. It acts as a big washer on the inside of the barrel. The notch is perfectly cut for the edge inside the barrel. Look at smokingmeatforums.com/index.php?media/img_1540-jpg.494205/
Any talk on the development for a mini? Would love to have one.
Great info. I wonder if there’s a way to use a car jack to lift the smoke box up and in place
The RecTec dudes are gonna totally dig this!
+Tango Joe Yeah brotha!!
So how long did it take to smoke the salmon vs. the trout? No time, temp, ingredients etc. Did I miss things?
looks like you got some mileage on that Rec Tec. How is it holding up so far? Any issues?
I was just wondering what the middle rack would measure compared to the top and bottom racks?
That's a nice unit Steve but way to hot for cold smoking. You need around 79 degrees max for things like cheese. It does look ideal for extending your smoking area.
+Tom's Test Kitchen Tom...sorry I'm just now responding. Not sure if you saw the annotation I had in the video...but "cold" smoking w/ this unit is going to be heavily dependent on ambient air temp. When I filmed this video it was in the low 80's here in hot, muggy Florida... I tested it the other day when it finally cooled off here and temps were easily below 80° in the smoke box.
venturi effect from that hole in the bottom is more than likely the cause for the major temp difference
try cheese on the bottom rack at 100 degrees or a little less
Thanks for the video! Is the box insulated? I think they should have used different thermostats. Would rather see one that only goes to say 400 or 500 instead of 800 so the readings would be more accurate.
+thethrill04 No, it's not insulated. I meant to mention that in the video. I also meant to point out that ambient air temp is going to effect how low you can get the temp. I'm here in North Central Florida and it was 80 freaking degrees (in mid December...) so I think when it's colder outside you should easily be able to see temps down closer to 80° or so.
quick question do you have a cover for your rec tec and how long have you had it
I have one for my 700, had it for about 5 months, very thick and quality material
I fail to see how this can be a cold smoker when it gets to 225 degrees. Cold means no heat.
How long have you had your Rec Tec? Any issues you've come across that would make you want to look at another grill?
Hmmm Just got mine. Seems like from comments below we don't have a true cold smoker if we cant get say 80 degrees. Have you tried anything on the bottom shelf cold smokes like bacon or cheese. seems like we could "mod it" for colder smoke somehow. Depending on Ambient temp maybe just throw a pellet smoke stick in instead of using the hopper, I reckon you could do that with main smoker. Also from your vid looks like (at least with door open) smoke is directed high. Ok enough talking gonna go set mine up.
i don't have mine anymore...but yeah...in order for it to be a true "cold" smoker...you either have to have crazy cold ambient temps (even then...if the grill is on...it's going to be hard to get low enough temps)...or...like you said...just use a pellet tube inside the chamber.
link is gone? did they discontinue it?
www.rectecgrills.com/Smokebox-RT-700-Sold-Out
Cold smoked wild salmon..if possible..thanks
+RG Mitchell Will do.
+RG Mitchell I'm thinking like a candied smoked salmon :)
well ill give it a try, now this video is from 2015, how OLD was this grill when you shot the video, The RED door looks beat ! Also hows the grill to date, 2017.... Hope to hear back.
The only issue I've had to date w/ it was an issue with the Smart Grill controller and they instantly sent me a new one. Other than that, yes...if you cook on it a lot like I do, the red paint on the door starts to fade/burn off....but that is no longer an issue with the new model that has the porcelain enameled lid.
Calm down those S's man geeSh.... lol
BRUH!!!!, RESTORE YOUR GRILL. THAT PAINT LOOKS CRAZY. LOL. OLD LOOKING GRILL WITH A NEW SMOKER BOX. LOL. J/K. LONG AS WHAT YOU DOING TASTES GOOD IT DOESN'T MATTER HOW THE GRILL LOOKS. LOL GREAT VIDEO.