First Time Using Rec Tec Cold Smoker Box - Lessons Learned

Using the Rec Tec Cold Smoker Box for the first time
Products used in this video:
1. A-MAZE-N Pellet Tube Smoker: amzn.to/2GGVZL3
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[@royproulx1489]

been there done that. It was fun always

[@4Vanks]

GREAT video as always! I've been toying with the idea of getting a cold smoke box for my Rec Tec. Thanks for sharing!

[@johnmattos1475]

I enjoyed watching your cook, but I think I would’ve put the smoke tube inside the smoker and just let the smoke transfer through to the smoke box . I figured it was a good chance that the temp would get too high for the cheese.

[@allnamestaken10]

It's easy to do in winter time. Also just put it in the actual grill on one end and put cheese on opposite end far away from smoke tube/heat

[@cacs4647]

Nice video Daryl. I'm looking to pick up my grill and smoke box next week. Maybe you can do a video on cooking meat in the box while using the Rec Tec. Thanks!

[@jaybird95823]

I leave the tube in the main chamber of my RT680 Daryl to keep the heat as far away as possible. Try some salt too. Love your videos.

[@johnknapp6328]

You have good taste for equiptment with competition cart and smoker box nice setup, That was first and novel way to start smoke tube. Im curios if you would put smoke tube in main chamber would it push adiquit smoke into smoker box.

[@NoHippieBBQCooking]

Looks like you learned a lot

[@TheRealJoeyB]

Appreciate your honesty, where did you get your tube, do you sell the aluminum rings now, great idea by the way...thanks for sharing Beast

[@dongalvan8315]

Nuthin' worse the dry nuts! ya gotta get those nuts WET! Great video and tip about the hot day.

[@meatcranium4280]

I love smoke cheese, however my wife hates smoke cheese so I’ve only made it a few times. But a tray of ice inside your cooler would definitely bring those temperatures down.

[@terrancemartin4781]

Good video. Is the smoker box worth it? Also any suggestions to getting the tube to light faster

[@ronbullens2839]

Fall and Spring time has worked best for me to smoke cheese.

[@wyocoyotewyocoyote9007]

I put a smoke stick in my smoker box itself using Traeger gourmet pellets ( and had the rec tec grill portion off) I was able to maintain a very low temp on the lowest shelf (80 -100 f). However at some point the smoke stick ignited ( I later blew it back out) Got an awful chemical taste like creosote rather than good smoke on the cheese which smoked like 3 hours. Not sure why. I have used the same pellets for smoking beef and duck and was great using the rectec grill and box w/o the smoke stick. maybe because the stick lit up?

[@raybacon1022]

Very interesting hopefully you tried again.

[@mistabenton9666]

Hey bad beast I just got a rec tec grill how do I get more smoke flavor on my food

[@NorthTexasBBQAddicts]

nothing wrong w that! In the end it winds up chewed up so if its just for you. ITS A WIN STILL lol Good video brotha

[@wcorporon3736]

Question...could you achieve the same smoke if you put the smoke tube in the grill chamber and not in the smoke box itself? Might provide more even smoke and help keep the temperature lower.

[@ukstand-uptvandwararchive1387]

the problem he had was heat the tube should have been in the main grill the only thing you want in the box is smoke NOT heat

[@timcapell]

So these rec tecs as good as a stick burner? Like a yoder or lone star? Thinking of buying one

[@jakethesnake9528]

How did the cheese & nuts turnout?

[@mrbizi5652]

One more thing to think of... smoked cheese not only tastes better, it lasts WAY longer in fridge without getting mold! Test it and see!

[@chrisrasmussen8087]

I haven't tried smoking cheese on a rec tech but when I have smoked cheese on my Bradley I put 1 pan of ice in it and it holds temp below 65 deg then I smoke for 90 min and it is fantastic, vacuum seal for 21 days then open and eat it. has turned out fantastic everytime.

[@BadBeastBarbecue]

I will have to do that, it is so cold here now I should be able to smoke cheese and hope it does not freeze.....LOL, thanks for the tip

[@trevorwesterdahl6245]

Get grill mats. Work perfect.

[@piratemon]

put a foil pan filled with ice in the box to keep it cooler.

[@mduvigneaud]

Bummer about the cheese melting. The coloring looks good but the texture will probably be a bit tough. I've smoked wedges of gouda from Costco, brined salmon for lox, dry cured ham and some other things in my ultra high tech cold smoker (lol randomer.net/food/smoker/cold-smoker-01.jpg randomer.net/food/smoker/cold-smoker-02.jpg) The smoke is from wood chips (I've used apple, hickory and pecan) in a cast iron skillet on an electric hotplate in the larger "hot box" on the left. The smoke is drawn into the smaller "cold box" on the right using a PC case fan powered by the 9 volt battery sitting on top.

[@lanhuongduong]

sub + like rồi -----video hay lắm

[@denaliking6426]

you should try the Smoke Daddy's cold smoker...….you will not have the problem with heat or large item taking of grill space

[@m.a.6781]

Do it at night

[@scottluther2091]

It would depend where he is! Here in Texas, during the summer, we are still seeing lows in the 80's+

[@edjohnston8119]

So this has nothing to do with the functionality of the smoker box. You can use a pellet tube to cold smoke in anything. In fact you could have just put the stuff in the RT700 and lit the tube.

[@BadBeastBarbecue]

True, but the Cold Smoke box was an add on gift from the wife, so gotta put it to use....LOL

[@edjohnston8119]

@@BadBeastBarbecue I understand. I would have been interested (actually clicked on your video) to see it used. It would have been a better title to say, Using the AmazN tube pellet smoker.

[@cornwasher]

The smoker box seems redundant... Why not just put the smoker tube and the cheese and nuts in the Rec Tec grill? I don't get it.

[@BadBeastBarbecue]

Agree, it can be used as a smoker box, but I normally use it to keep food warm when I a cooking for a lot of people

[@pawpawstew]

I'm still researching these things, but it appears as though you can run the main temp controller knob down to a "LO" setting, which is supposed tongive you a 170-180°F smoke in the main chamber, then by using the side smoke box only to hold the food you're smoking, it may be possible that by the time the smoke reaches the box, it'll be much cooler. It would be interesting to see you test thst theory with the temperature probes set in the smoke box (if they'll reach).