Rec Tec 700 - No Wrap Smoked Pork Ribs Review - Dry or Not?

A review of smoked pork ribs without wrapping on the Rec Tec 700 pellet smoker. Rubbed and smoked St. Louis Spare Ribs for 6 hrs on the Rec Tec Bull 700 smoker.
You can subscribe to my channel right here: bit.ly/SandSsub...
Full Recipe on my blog here: searedandsmoke...
Spicy Rib Rub Recipe
1 Tablespoon Coarse Sea Salt
1 Tablespoon Celery Salt
1 Tablespoon Black Pepper
1 Tablespoon Ancho Chile Powder
1 Tablespoon HOT Smoked Paprika
1 teaspoon Granulated Garlic / Garlic Powder
Hot Honey Rib Glaze BBQ Sauce
1 Cup Mike’s Hot Honey
1/2 Cup Pittston Tomato Ketchup or Other Ketchup
1/4 Cup Hoisin Sauce
1/4 Cup Apple Cider Vinegar
Add more vinegar to thin, or more honey to thicken after mixing.
Thanks for checking out my Channel. For more BBQ recipes and grilling information visit www.searedandsm...
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[@jmarshspongebob]

I've had my Bull for 2 years now. I always use the 321 method with my ribs. I keep the temp at 180 for 3 hours, 250 for the rest of the cook. They come out perfect every time. Really nice smoke ring and super tender.

[@Searedandsmoked]

nice to get that process dialed in for amazing results every time.... nice work!

[@guydavids9402]

You were one of the main reasons I bought a Rec Tec. Not because you got one. But, because of your SmokeFire experience. Glad to see you got one too. I opted for the stampede. Absolutely.Love.It!! Look forward to seeing more videos.

[@Searedandsmoked]

thanks Guy... I will try to keep crank'n em out

[@markfroman738]

@@Searedandsmoked A pellet smoking stud!

[@gawi3069]

I've had a Rec Tec RT680 for the past 5 years. I love it. Anytime I have had an issue with it or a question on how to cook something, I've called the owner; he always helpful. He even will answer his phone on Sundays. I can't say enough of the customer service I have gotten at Rec-Tec. They are not the cheapest, but you get what you pay for. If you want cheap, buy a Traeger. About your ribs. Cook them on a lower temp, 200-225. Lower the temp, the more smoke gets generated, higher temps less smoke. Wait until you cook a Turkey on it.

[@Searedandsmoked]

thanks for the comments. what is you favorite thing to smoke on the rec tec?

[@kevinmacbeth5169]

I just got my 590. Several ribs and chicken a rack of pork chops and a brisket. All different days. So much less maintenance that a gas grill. Amazing temp control. All food was moist and delicious. Rubs are the way to go. I look forward to more of you videos.

[@nateskinner767]

The Rec Tec (specifically RT-700) is so good with heat regulation, I don't find the water pan necessary at all. You don't get temp swings, so the meat doesn't risk drying out as much. You nailed it with the spritz every 45 min. I do that, and never wrap ribs. I haven't had a bad rack of ribs from my Bull going unwrapped.

[@russelllen8413]

I wondered that myself about the hot water tub in addition to the spritzing. I'm looking for a tender rib smoke that doesn't involve wrapping in foil every time. Just ordered the 700 Bull tonight and can't wait to smoke on it!

[@nateskinner767]

@@russelllen8413 welcome to the Rec Teq family! I'm smoking two butts tomorrow, and will only spritz. No water pan needed.

[@ftfdchief1]

Nice job. I agree on the smoke profile of my rt700. I like a heavy smoke profile. I ended up installing a smoke daddy big kahuna on mine. Now it’s , dare I say, perfect!

[@joemoneytaker1766]

I've learned that if you want a nice strong smoke flavor to use good quality pellets and run the extreme smoke mode 180 for the first hour or two 👍🍻

[@plmn93]

Yep I find one hour is enough on LO. It won't give it kamado type flavor, but it's there and I like it. Good but not bitter.

[@brandonfrost6798]

Can you set the rec tec to automatically go up to 250 after an hour at 180?

[@vinceak47]

Brandon Frost no but you can control the temp from you’re phone! Love my rec tec smoker

[@DrWho911]

Thanks for posting. I have a Rec Tec 700 too. I never do ribs on a pellet because no smoke taste. However, I decided to try it again but change it up a bit. I wanted that smokey taste. So I went with the 'Lo' setting (180 degrees). I smoked them for 3 hours at Lo bone side down. At the one hour and two hour mark I added a bit of sauce. I wrapped them at the 3 hour mark and raised the temp to 300 degrees. I put in the grill bone side down in the wrap. I added some butter at the bottom (bone side). After an hour I opened the top of the wrap (made a boat if you will) and added a bit more sauce. I left it on for another 30 minutes. They turn out sensational. Good smoke ring and taste. And very moist.

[@Searedandsmoked]

It can make a tasty rib... no doubt! awesome you found a method you enjoy... thanks for watching!

[@nintendude1988]

Hey man! Love the content. You earned a new sub. I'm also a new Rec Tec 700 owner myself, stepping into the world of pellet grills from a few years experience with a propane powered smoke hollow smoker. Planning on doing some ribs this weekend myself, gonna start 180 (low) for an hour or 2. Then bump up to 250 till the bend test passes. First time never wrapping them. We'll see what happens!

[@Searedandsmoked]

hope it went well or goes well for those ribs! I was surprised how tender and juicy they were overall. Think I might try that 180 for a few hrs next time myself too.

[@MrVasmikey]

With my Yoder YS-640, I keep the first hour down in temp to about 165-170 or so, then move it up to 225-240 or so. I get plenty of smoke flavor that way.

[@Searedandsmoked]

just curious... have you used other pellet smokers other than Yoder? just curious how they compare.

[@MrVasmikey]

Seared and Smoked Not really. I couldn’t find a 10 gauge steel smoker that I liked. This thickness allows four season cooking. Had it 7 years now. Works like magic.

[@plmn93]

@@MrVasmikey I've found I can smoke down into the single digits with my RT-590, though high temp grilling below about 25 degrees is not feasible. I really like the Yoders but the thought of maintaining that paint didn't appeal to me, plus I wasn't confident in my composite deck holding up to the weight over the course of many years without warping. Those things are tanks! Very well built.

[@richardg4817]

Nice job! I put a smoke tube in my RT 700 with some pellets and wood chips. I fill up only half way. It adds some nice smoke to the cook. Give it a try!

[@Searedandsmoked]

right on... might have to try that eventually

[@vintageoriginallegit]

Does it matter what brand smoke tube or will any do

[@richardg4817]

@@vintageoriginallegit I use the Amazen smoke tube, but most any should work.

[@travisbromm9550]

I remember when my Rectec looked that pretty. That was a good day.

[@ctFlyman]

Great looking ribs!! I just did my first YS 640S rib cook - pellets=competition mix, smoke tube with apple pellets, 200 deg first hour, then 275 deg, wrapped when ribs carmel colored & 160 deg internal, finished when flexible & internal about 210 deg, glazed and set for 15 minutes and ate. My ribs ended up having a bit of dryness on the outside even with wrapping, internal was quite juicy. I did not have a water reservoir nor did I spritz. They tasted great and had a pretty good smoke flavor - not as smoky as my Mixon Smoker but still good. What I learned... never going to get as much smoke flavor as a smoker (ok still taste great), need to use smoke tube, need a water reservoir and or spritz. The YS is similar to your Rec Tec so I assume techniques will be very similar. I learn with every cook.

[@Searedandsmoked]

right on.... the Yoders always interest me. I am hoping to get my hands on one at some point?

[@scotch2cubes]

Great videos, thanks for sharing. Did some ribs this afternoon on my old trusty can smoker, but decided it was time to pull the trigger on an upgrade Will be watching the rest of them while I anxiously await delivery on my 700. Keep up the good work

[@Searedandsmoked]

Thanks... I appreciate it!

[@rexluger1940]

Just ordered one, how do you like yours?

[@mikewhitehurst610]

Great video! Tried ribs and chicken on my RT-590 for first time. Cooked ribs for 5 hours at 225 (leg quarters came off at 4 hours). I didn't spritz or have a water pan. Dried out ribs a little on top layer. I always use a water pan when I made long cooks with charcoal but didn't this time. They were delicious but didn't turn out like I like, texture wise. I did get a very good smoke ring at 225 and will probably use this same temp next time. You had great pointers (bend test, water pan and spritzing) that I will definately incorporate next time! Thanks for sharing!

[@Searedandsmoked]

cool.... hope the next try is a winner for you!

[@keithlumpkin5539]

Love Rec Tec grills i have a 680 have it for 4-5 years ago still works like a champ made ribs yesterday as normal flawless 👌 results

[@TravMaxAdventures]

Ribs looked spot on. And you’re right about lower temp equals higher smoke. Also the type of pellet you use makes a big difference as well. I find blends tend to diffuse the overall flavor and mainly go with an all one species of wood. My favorite to cook with is of course hickory. Looking forward to your pulled pork video. Smoke on.

[@Searedandsmoked]

yeah.. wood blends cannot be trusted... who knows what is really in them

[@earlshauger4335]

Great video! I have had a Rec Tec 680 for years. They make some decent ribs but I have been unable to get any substantial smoke flavor at any temperature. It’s a little better using it with a smoke tube, but not much. For ribs I use my pit barrel cooker pretty much exclusively. Mine does pretty well at the higher temperatures for grilling, especially with the sear plates. Cheers!

[@Searedandsmoked]

thanks for tuning in Earl.... I dig the pit barrel too... great for the shorter cooks like Ribs and Chickens.

[@keithcollins4955]

I have the RecTec 590. I found my temp probes were off on calibration. My 225 was actually closer to 250. I recalibrated the main probe as well as the two meat probes. I cook my ribs on low for an hour then ramp the temp up.

[@Searedandsmoked]

I had to calibrate as well... but I love that you can actually calibrate the temp probe. sets it apart from others.

[@hardtruth2039]

I gasketed the hatch on my stampede and trailblazer to keep the cooker clean and seal in more smoke. Works great.

[@Searedandsmoked]

i like that idea. I have not noticed too much smoker leaking out, but I will keep an eye on it

[@lcherrick4866]

what type of gasket material?

[@Trumpetmaster77]

Beautiful color on those ribs! Recteq baby!

[@williewebb3520]

With the pellet grill you will get a very mild smoke flavor, it will never be like the Green Egg or a stick burner. But you will get great tasting ribs. I’m Traeger guy.

[@ezrabrooks12]

GOOD JOB,RIBS LOOK'D GOOD!!!!! I quit wrapping mine because they always overcooked.I set my Pellet Grill at 225,give it a squirt of apple juice or beer,every 45 min or so.3 1/2 to 4 hours,they are usually done if the temp and bend test is right,sauce them,off the smoker after the sauce sets.Cooking time depends on how meaty the ribs are,Iv'e had some that have taken 4 1/2 to 5 hours but that's not the norm for what I get..

[@Searedandsmoked]

thanks man... I agree with the no wrapping... get more bbq flavor from my perspective versus the steaming in the foil

[@bobshultz5421]

I add an additional smoker pack for extra smokiness! The pellet smokers only weakness.

[@b4ds33d]

I use a BFG, I'll smoke for a few hours on the lowest setting. It produces much more smoke, and I feel like it brings the meat up in temp nice and slow, and I finish them the same way. No complaints, and I prefer it over my offset stick smoker.

[@Searedandsmoked]

of all the things I made in the RT-700... these ribs were some of my favorite... no complaints here!

[@jtcrawfo1]

Great content and highly informative! You have a new sub. I have never abandoned the 3-2-1 method (where the 2 is the foiling stage). Thanks for the enlightenment: I love the idea of the water pan for moisture. I will be experimenting with that for certain. Also, the rib weight/break test is a great measurement indeed! I will be trying your method next time around. As for your comment regarding more of a smoky flavor: on my RT-590, I use the bear mountain mesquite or hickory wood pellets and do a 3 hour cook at 235° with ~20 minute spritzes. I then jack it up to 250° for the foiling phase (bone side up, meat side down, they're soaking in a melted butter mixture of honey + brown sugar with cayenne + scotch bonnet). Save the spices from the foil (i.e. future glaze), unfoil, meat side up at 250° for good bark, and glaze within the last 30 minutes. End result: The smoke ring is very consistent and big: I get a little less than half of the meat's depth to the bone with the red ring of yumminess. The bones themselves have the alternating spots of white to indicate the meat comes clean off; however, the meat itself is still resistant and not mushy.

[@Searedandsmoked]

Right on John... thanks for watching.... hope all is well in your world

[@chidosalazar]

Always do 180 Xtreme smoke for first 2 hrs

[@bluaway30]

Looks good! I may follow your method one day.

[@captricko1]

They look great!! Turn the ribs upside down to cut and you won’t hit bone...that smoker looks a lot better than the Weber!!

[@Searedandsmoked]

thanks man... I do use the rib upside down trick a lot... but I was trying to look like a "pro" for this one.. lol

[@foodonfire3662]

First, thanks for not wasting everyone's time showing how to sprinkle powder on meat.🤗 It looks like the 700 provided very even cooking both left to right and front to back. Very curious how you would rate it for making ribs vs your BGE?

[@coltpython4295]

Please, next video(s) or so.... Tell us your name (at least your 1st name). Nice to know who we’re watching. If I missed it in previous posts, excuse me but imagine every video is the viewers 1st exposure. 😉 First, Congrats on some great video(s).... I’ve Been using “Bull Balls” (WiFi Name) for my RT700 Bull since last October. Coming from a Stick Burner Oklahoma Joe Combo Smoker, then a Masterbuilt Electric Smoker, I took the plunge and got Bull Balls (RecTec 700) set up in mid fall. I still have my other 2 smokers & all three have advantages but the RecTec has a ton of features in its corner like no others!! I’ve switched from wrap to no wrap recently and love the difference!!! My wife says, they’re the best ever. Some adjustments I’ve made: I found out early on to go 200°-215° max for 2 hours to get good smoke 💨 then bump up to 250°-275° for the remainder of the cook. Keep an eye on the color but Temp Probe them ribs for tenderness and I take them up to (198°-203°).... Double check that tenderness with the probe or a Toothpick!! Should go in/out like butter!!!! Those few tweaks made all the difference!!!! Hey, keep up the good work, “What’s His Face” since we don’t know who you are!! Or is that part of your Social Distancing” model!!!! Welcome to the RecRec Family!! Dale

[@Searedandsmoked]

hi there.... I'm Keegan.... so we are now on a first name basis! My bull is named Big Nuts for the moment until I figure out something more entertaining. Thanks for checking out the videos

[@coltpython4295]

@@Searedandsmoked Thnx Much Keegan!! Great Videos and content!!

[@buckyhill1124]

Thanks for posting this and your recipes. I am following your cooks to see if a Recteq is right for us.

[@Searedandsmoked]

thanks for watching!

[@MrSteviej893]

Great video as always. I’m considering a Rec-Tec because of the convenience and ease of use. I’m torn between that and a reverse flow smoker because of the smoke flavor. I’m currently smoking on a kamado and a Weber kettle. Thanks for sharing.

[@Kev-3006]

Dog’s like “yeah, cut one for me!!!”

[@Searedandsmoked]

dog's love grilling season.... that's for sure!

[@MeMyselfI_69]

You convinced me into getting this grill and that I am hungry!

[@Searedandsmoked]

its a nice grill... very easy too

[@papak7460]

Ribs looked amazing. Thinking about pulling the trigger on the same grill...it’s just a difficult time to spend money on another toy right now. Loved the cabinet too. Can’t wait to check that out!

[@Searedandsmoked]

thanks... hoping to finish up the cabinet this week so I can share that soon...

[@bobshultz5421]

Those look beautiful! There are a hundred ways to do it right!

[@Searedandsmoked]

thanks bob! thanks for watching

[@SR-nc5cf]

Great video. Got a Rec Tec a couple months ago and love it.

[@Searedandsmoked]

nice... they are fun smokers for sure

[@pitbull004]

I have a Rec Tec BFG and I place dry wood chunks (not chips) on top the heat deflector shield above the burn pot area for more smoke flavor. Set temp to 250 and get about 1.5 to 2 hrs of nice clean smoke before they burn out. I use 4-6 wood chunks depending on size. I mix and match between pecan/cherry, hickory/cherry, or oak/cherry.

[@Searedandsmoked]

I love that idea... thanks for the suggestion!

[@pitbull004]

@@Searedandsmoked If it works out maybe do a video on some ribs. :)

[@darbycarpenter3032]

The ribs looked great. I am glad to hear someone else say that the smoke flavor really isn’t there. I almost bought a Rec Tec but I was in Walmart and they had a $600 Pit Boss clearance for $170 and it works great. I personally don’t believe the brand of pellets or brand of the grill matter either. I have purchased a 20lbs bag for $5 and a 20lbs bag for $50. For me, no difference in the smoke flavor. I use my pellet grill when I get lazy and don’t want to fire up the Green Egg.

[@Searedandsmoked]

Agreed... fire up the pellet smokers when you do not have time to fire up a real fire!

[@Timboslice321]

Great video brother!!!! Ribs looked awesome

[@Searedandsmoked]

thanks timbo!

[@BustaGrill]

Love ur channel bro... started my own cause of yours and many other home cookers. I also wood work, so pretty cool... I'm using ur rub on some wings with some extra flavors... I'll let you know how it works out. Throwing them on a GMG... keep up the good vids...

[@Searedandsmoked]

Right on man... thanks for the support. Hope you dig the rub!

[@BustaGrill]

Turned out well! Made the wings over the weekend. Thanks to your rub! Check it out... kzbin.info/www/bejne/pnzNmnSjdraHhtk

[@blainemurphy1351]

If you want a better smoke flavor form a pellet smoker get a smoke tube.

[@edwardmckinney2542]

Excellent recipe for no wrap ribs.

[@Searedandsmoked]

thanks Edward... I appreciate it!

[@mikecole900]

Good video. I'm a GMG guy. Been wrapping and 3-2-1 for years, wanted to try something a little different. Just subscribed. Hear you mention brisket. I've yet to do one, maybe this Christmas?! Gonna go try and see if you've done a brisket video. Keep fighting the good fight. Take it easy.

[@Searedandsmoked]

Thanks... I did do a brisket on the Rec Tec if you search for it on my channel. I would tend to set the temp a little lower... closer to 200 or 215. Mine cooked fast.

[@mikecole900]

@@Searedandsmoked I tried it this weekend. Beautiful! My wife told me "best ribs ever!". I'll watch your brisket after the debate.

[@vanmcqueen3309]

Found it. Thanks Van

[@shalamigri]

Great video. A LOT of good information here.

[@Searedandsmoked]

thanks sean!

[@benweisberg1536]

For no wrap ribs on the RT-700, I've been running the Low setting (Extreme smoke) for about 1-1.5 hours, then about 3 hours at 275. No spritz, and they turn out great.

[@Searedandsmoked]

cool... i might try that next time to shorten up the cook a little

[@grayfam8]

You still flip them over? Or just let them cook?

[@Searedandsmoked]

grayfam8 at higher temps i feel flipping is more important. not so much at temps of 225 and below

[@grayfam8]

If you want them almost falling off the bone, do you wrap them or just cook them longer? Just afraid to dry them out. Thank you @Seared and Smoke!

[@rvcruzinwiththekings4835]

Pellets are a little lighter on smoke, so when I want extra smoke I put a pellet tube in the chamber to kick it up. I also have a Kamado Joe grill. I’m going to do a head to head smoke off to see which I like best on ribs. I think long smokes my REC TEC is the easiest.

[@Searedandsmoked]

ohhhh.... I bet the kamado wins on the ribs... which one do you love most?

[@mikepotapa5773]

Great video! I’m about to try some ribs on my Rec Tec Bullseye. I couldn’t drop a grand on of of the top of the line grills but I think this bullseye will work out well. Thanks!

[@Searedandsmoked]

the bullseye looks pretty cool. I think I would get one if the fan was not loud. that is my only complaint so far about this smoker... kind of loud.

[@lowdownone]

So you recommend the Bullseye? I didn't know anything about it until this video. Was thinking of rigging up my kettle with a temp controller, but given the price of the bullseye, and not wanting to drill holes in my kettle, this may be my go to.

[@ixlzz]

Add a smoke tube to the cook chamber and you will get much more smoke generated without adding hours to your cook because of abnormally low smoker temperatures.

[@jdburch]

Was going to say the exact same thing. Smoke tube is a great accessory.

[@Searedandsmoked]

so.... I like that idea but I also feel like that is one more step I am trying to avoid by using a pellet smoker. versus taking a little extra time with a charcoal smoker. not saying I won't... but trying to avoid the extra work for great results

[@jadaily740]

The Heavy D diffuser from Smoke Daddy replaces the stock diffuser on the RT 700. It allows you to add a 3" x 7" chunk of your choice to each side for stick burner type smoke from a pellet grill. Just crank it up to 300 to get the wood smoldering,then adjust to cooking temp. Got mine from Smoke Daddy E bay store for under 100$. Maintains visible smoke for roughly 2 hours.

[@Searedandsmoked]

that's a cool option for more smoke for sure

[@brandon32689]

For more smoke on the Rec Tec do 225 or even 180 for the first couple hours

[@Searedandsmoked]

right on... I'm learning up on that!

[@brandon32689]

@@Searedandsmoked oh yeah for sure. I found you cause i was interested in that new weber to replace my gas grill and have a extra smoker glad i didnt purchase. I went with the rec tec bullseye

[@nobrien1]

Wait, something's wrong. I tried adjusting my PC but it didn't help. You are cooking and I don't see ash all over the place, fires, and pellets that won't feed! Oh, I get it - you changed smokers - congratulations! After cancelling my SmokeDisaster reservation I bought a Camp Chef Woodwind and I am loving it. Smoke on......

[@Searedandsmoked]

lol.... thanks for the comment... its more fun looking back now than in the moment right?

[@joshuaxiong4625]

Thanks, I follow this recipe on my Traeger and it is 🔥

[@Searedandsmoked]

thanks Josh... glad it is working well for you!

[@joshuaxiong4625]

@@Searedandsmoked I use pit boss hickory pellets, works way better than Traeger brands

[@ryerob741]

Hello S & S...just ran across your video.......good info for the folks looking at the 700, ribs look great as a comp entry, are they yummy? so maybe as others point out, low for an hour or so for more smoke up....no wrap smoke/cook looks quite easy with this smoker! Johnny Trig might like it if you squeeze in some butter and wrap it for a little while, LOL but over all good job!

[@Searedandsmoked]

thanks! they were good... I would not change too much. I do prefer unwrapped ribs over wrapped most of the time. I have tried butter in the packet... but I just do not think I can ever use Parkay squeeze butter like some of the pros... just can't do it!

[@NipItInTheBud100]

So in reality you sprayed with 2 parts water and 1 part Apple juice....LOL

[@lowdownone]

lol, I see what you did there

[@jaytreschl256]

Save me a rib looks good

[@4wolverines]

Age old question. Do you think spritzing does anything? I’ve never done it. I’ve heard different things. Opening & closing the cook chamber so many tunes affects cook time blah blah blah. What’s your opinion on it? Do you always spritz? Thanks

[@k9m42]

I only spritz ribs once or twice and at the very end of the cook if they look dry. Never when I foil.

[@Searedandsmoked]

I think it has been a habit I have formed. I should perform an experiment on this. The ribs and pork butt I have smoked have been very juicy... so I am thinking the spritzing might not be needed.

[@rbj9061]

Great looking Ribs, Nice Job..

[@Searedandsmoked]

Thanks... I can still remember those ribs... not always perfect, but that was aa good day!

[@NM2011CTSV]

I’ve read that you do low temps to get more smoke and then turn it up to finish.

[@Searedandsmoked]

seems to be the word on the street!

[@denaliking6426]

haha, i know it feels good to see where your 1200 went - the REC TEC hardware quality is way better than the Weber

[@Searedandsmoked]

i'm quite happy so far... solid as a rock and great temp controller

[@crw31399]

Not everyone getting 1200.i know people who got 65 and 23 dollars.

[@UnicornMoto]

Have a PB 1100 Pro Series that I’m considering replacing. Is the RT worth the increase in price?

[@Searedandsmoked]

If you value quality parts and longevity, I think you would love it. I think most pellet smokers generally function in a similar manor, but I do love the thick stainless grates and the overall look and design of the RT 700. I love the rear pellet hopper, hidden behind the grill too. If you want to spend less and also get a higher quality pellet grill, check out Grilla Grills too.

[@cbizqit]

Whats the music in the background? Love it! good grilling tunes

[@Searedandsmoked]

that was just a download from google's / youtube's volume of music. had to sort through a bunch to find one gem like that

[@cameronmay7630]

I like it too! Was wondering the same thing haha, towards the end it has heavy Grateful dead/Jerry Garcia guitar action!

[@stenny1970]

Seared and Smoked New subscriber - Good stuff! I don't have a smoker, looking to get one. Trying to decide which brand to go with. Do you have a tube you can put pellets in and burn to add smoke in on grill grates > That might help if you want more smoke.

[@Searedandsmoked]

I have not used a smoking tube. trying to avoid the add-ons that just require one more step. i like the flavor. its not heavy smoke, but its still quite tasty

[@ctFlyman]

I have and A-MAZE-N smoke tube $30 (Big Poppa Smokers) that works pretty well. Placement in the cook chamber is important to keeping it burning - middle of bottom shelf on a YS640S seems pretty good. It is another thing to bother with and the flavor still is not what you'll get from a true smoker in my opinion but the pellet grill is so much more convenient to use.

[@philipsmith6424]

With all the debate about lack of smoke why wouldn’t someone consider a gravity fed , WIFI , gravity fed Charcoal Smoker ? You can add as much wood as you like and also get the Charcoal flavor . I guess it would depend on the costs , build quality and the price difference between charcoal and pellets ? It’s clear to me that a gravity fed charcoal smoker is clearly a simpler operating machine because it doesn’t use an auger ? Also you don’t have to babysit it just like a pellet smoker .

[@stenny1970]

@@philipsmith6424 - I had bought a Masterbuilt 1050 in my opinion is isn't all that great. It has its benefits but I would rather have just bought a PK Grill. Still want other cookers but just between the Gravity and Pellet I think I would rather have my Masterbuilt.

[@davidsmith4559]

Does the water tray affect the temperature? I wonder after 2 years what you think of the smoke output!

[@Searedandsmoked]

I recently sold this grill, but I still like the product and recommend it. It is sooo solid. Built really well and never had 1 issue with it. Worked every time. I never did any experiments with the temperature and humidity... liked the results though.

[@dani1i1i1i1]

Having the water pan close to your pellet thermometer may throw off your actual cooking temp. Maybe not, just a thought. Ribs look great BTW👍

[@Searedandsmoked]

I could see that as a possibility. I have not measured that since the results have been good, but it is something to definitely keep in mind. Thanks for watching!

[@smflyboy]

Thanks for sharing your recipes! I actually have some Mike’s hot honey...probably not two cups but I can do the math to make a smaller batch. Hey, I don’t think I heard you say how often you spritz? Like every thirty minutes or so?

[@Searedandsmoked]

Correct on the spritzing... about 30 minutes apart should be good!

[@xmlviking]

Those mouth shots made me laugh so hard. I ordered a ZGrill but after learning about the Rec Tec 700 I canceled my order and picking up one of these bad boys. Keep up the good work! How much pellets to do you keep on hand? And how do you store them? Off the ground on a wood pallet etc? LOL the D.O.O.G is ready for the droppings. Question: Can you cook a NY Strip Cut Steak on that bad boy?

[@Searedandsmoked]

I have smoked steaks on the 700 but have not seared them yet... so I will be playing around with that soon... should be one of my next videos. I have just kept my pellets in the garage in 5 gallon buckets... so far so good. thanks for checking out my channel!

[@SuperTurbocoupe]

If you want more smoke flavor, get one of smoke daddy's products. I love the heavy d, it gives me the ability to add charcoal, wood chunks, or more pellets.

[@Searedandsmoked]

I like the name.. Heavy D ... so many places you could go with that name... lol

[@brad_neal]

Nice video. I just purchased the RT1250 - only have had it for a week, so not a lot of experience with it yet. Coming from the Traeger world. So, I know a pellet smoker will never compete with an offset stick burner, but just curious which brand and which wood pellets you are using. Lumberjack is my go-to after experimenting with many other brands.

[@Searedandsmoked]

I liked the lumberjack as well. i thought the Kingsford was good too. i like the ones labeled "hickory" or "cherry" , etc. versus the blends.

[@davidsmith4559]

Does you 1250 have good smoke output? I just got rid of my 2500

[@sven-olofulleryd3137]

You are talking about the smoker flavor compared to the green egg. Isn't the smoke flavor dependent on what pellet you are using? What pellet are you using for this cook and what other pellets have you tried?

[@Searedandsmoked]

Seems like there are a lot of factors... type of pellet and temperature seem to be the largest contributors. I am a skeptic of pellet brands. I feel like they are all made in similar factories. But I will do my best to prove my theory right or wrong in the future...

[@bigta1982]

My Camp Chef has high and low smoke settings that let the pellets smolder. This generates a lot of smoke compared to dialing to a temperature. Does this smoker have the same setting?

[@Searedandsmoked]

it does have its lowest setting, where it cycles the burner on and off, and it does produce quite a bit of smoke. you can also manipulate the actual feed settings if needed to. I have not played with that myself.

[@306jbrown]

What pellets you using? I've used pit boss,green mountain pellets,b&b and smokehouse pellets from Sam's club. I think the Texas blend from green mountain is really good. It's black oak, hickory and Texas mesquite mix. It has good smoke flavor. There my#1 but smoke house from Sam's is my second best. It's oak hickory Maple and cherry. I have the same rec rec 700. Try those out if you haven't yet.

[@Searedandsmoked]

I have used mainly traegger so far... but I have some others in the garage ready to test... I hear so many different opinions, it seems like it either does not matter or its just a real personal opinion

[@306jbrown]

@@Searedandsmoked yeah I was gonna try traeger. But after the wood oil infused pellets. I changed my mind. If you by a Sam's club. You definitely should try smokehouse. It's oak, hickory Maple and cherry blend. You can get a 40lb bag for 14.99.

[@plmn93]

@@Searedandsmoked Traeger uses oil for flavoring and is overpriced. They are about the worst you can get. Try to stick to 100% hardwood single flavors instead of blends. It won't turn out kamado results but it will make a difference in flavor and in the ability to hit higher temps. Hickory and Mesquite will generally give you the best smoke, though they can also produce more ash.

[@dynodansmoking]

Looks great bro

[@Searedandsmoked]

thanks... I appreciate you checking it out

[@wwjj64]

@225 for the whole cook.

[@Searedandsmoked]

just seems like a long cook. how long do your ribs take?

[@nateskinner767]

I smoke all my racks at 225 for six hours. Spritz every 45. 225 is the perfect temp in my opinion for the job (St. Louis ribs) .

[@dynodansmoking]

What pellets did you use? I find 100% species pellets work the best. So 100% cherry for pork or 100% mesquite for beef.....

[@Searedandsmoked]

i have been using the 'competition blend' type stuff. maybe I should switch it up

[@clawdawg7248]

Does that thing produce any smoke? Barely a wisp in the video. Guess I’m spoiled now with the MAK. 😁

[@Searedandsmoked]

it does seem to smoke more at the lower temperatures

[@Warsign01]

Does it have ANY smoke flavor? Or does it taste like it was cooked in a oven?

[@Searedandsmoked]

it has smoke... just lighter in flavor than a charcoal smoker for sure. if you love charcoal wood smokers, then the smoke flavor might not be strong enough for you

[@Just_the_Q]

Do you wish you would have waited on the weber for the new replacement parts?

[@clawdawg7248]

I would hope not. Returned mine on principle alone. False marketing and next to zero internal testing did it for me. This from a 30 year Weber guy, with 4 other Weber’s in the backyard.

[@Searedandsmoked]

I don't at the moment. I hope they did provide a fix, but I doubt they could address the radical temperature differences I was having trouble with... they would not even acknowledge it was an issue.

[@williamcasteel6849]

How do you like your rec tec

[@Searedandsmoked]

It is a really nice smoker, if you favor convenience and ease of use. I think it does a really nice job on ribs and pork butts, especially. Love how you can fire it up from your app from inside and get it heated up without leaving the house. All that being said, I do like my charcoal smokers more. I may sell my rec tec this spring / summer to invest in something new to play with. Once again, nothing bad about it... I just have more fun with the charcoal smokers.

[@Music-qz5tb]

♥Seared and Smoked

[@robertcarlini6198]

What’s the red meat probe?

[@Searedandsmoked]

hmm.... I don't think I used a temp probe in this video? if you have a specific time stamp where you saw that let know and I can check that out. I do have a cheap red one from thermopro?

[@midmichmicrotech]

Can you sear on this like the weber? Would be interested to see the steaks done on this too

[@bradyb9929]

midmichmicrotech most pellets can’t sear as well as the Weber without grill grates. But the open flame with Weber was what caused all the grease issues

[@Searedandsmoked]

I plan on revserse searing some ribeyes soon!

[@plmn93]

It will do it but not as well as the Weber. 500 degrees is about it unless you have a long time to wait or the weather is warm. 550+ is possible but only in pretty ideal conditions. In cooler temps, say below 35 degrees, my RT590 struggles to get to 400 in a reasonable amount of time for reverse searing. And you gotta be quick with closing that lid.

[@jon0807]

I prefer no wrap ribs, brisket, pulled pork, etc. I feel like it gives the meat a more intense flavor and I don't care for the texture of wrapped ribs and brisket especially.

[@Searedandsmoked]

me too... if you don't need to wrap... leave it alone!

[@brandon32689]

I have jerky on my bull right now

[@Searedandsmoked]

I think it would be great for jerky at 180, right?

[@brandon32689]

@@Searedandsmoked yes i just finished a bunch i wish i could post pics in comments. Just put it on low and it says at 180 and smokes like crazy. I also have a beta bullseye and my poor gas grill don't get no use no more lol.

[@dynodansmoking]

FYI pellet s have moisture in them. So a water pan isn't really necessary

[@Searedandsmoked]

all combustion creates H2O... but I think the extra water pan doesn't hurt

[@dynodansmoking]

@@Searedandsmoked just may take longer to get that bark. The pellets themselves have a % of moisture in them.

[@nickmoore6160]

buy a smoke tube. It works great for quick cooks .

[@Searedandsmoked]

i know a lot of people like them... I just use my green egg if I want more smoke. love the convenience though

[@YouTubeAP81]

So much of the smoke flavor depends on the brand of pellets. I've tried many and I've found huge differences in all of them. It's not the cooker.

[@Searedandsmoked]

So.... favorite pellet?

[@dgam8261]

Jealous devil, b&b, lumberjack work really well for me. Havent tried rectec's to compare though.

[@bobbyrob2008]

Nice!!! 👍👊

[@chipper92]

Thats dogs nose has to be on the verge of melting off its face. Looks great

[@Searedandsmoked]

that dog will endure about anything for a tasty snack!

[@conangoinham]

thats when you know you've nailed it🤣

[@mcyrus8]

For more smoke get you a smoke daddy heavy d heat diffuser. You wont be sorry!

[@Searedandsmoked]

it seems a lot of people like those... might have to check it out at some point

[@makakaiv]

So is it worth the 1200 + $$ ????

[@Searedandsmoked]

generally... yes. I think the build and the controller are very high quality and feel great about the purchase so far

[@milkman2591]

I know I'm a year late but there is a low/ extreme smoke setting

[@Searedandsmoked]

i have used the low smoke setting and it seems to help a bit

[@milkman2591]

@@Searedandsmoked mad scientist BBQ makes a good observation on the moisture content of pellets being about 5% and the average piece of seasoned wood being about 15-20% moisture.

[@vincecarnett4243]

Was really starting to like you. And then...no wrap, really? C'mon man. Ha. Great job. Thx

[@Searedandsmoked]

thanks... I try to avoid the wrapping... keep that bark going!

[@Gladiator1972]

I've had my Rec Tec for about 5 years and I love it but it will not generate a lot of smoke flavor at any temp. You can however add this tube to resolve this issue. www.amazon.com/gp/product/B00LV2OCNM/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

[@marcovelazquez3844]

should start at 200 for at least 3h and you will see that smoke ring. I know i did.

[@Searedandsmoked]

right on... I will keep it lower next time around

[@brianreal6430]

Come on man, give the dog a rib.

[@newtman]

If your lookin'(spritkzin', sprayin', flippin', turnin', etc) you ain't cookin'.

[@Searedandsmoked]

i like the spritz'n myself... I think it does make a difference

[@newtman]

@@Searedandsmoked , each to their own.

[@BurnsThornton]

Man, you talk WAY too much.

[@Searedandsmoked]

sometimes that is true