Very good first video. I started my channel 3 years ago and it takes time to build a following but just keep adding value and focus on your audience and success will come. I just subscribed and liked.
Regarding white smoke versus blue/clear smoke. White smoke imparts a stronger smoke flavor than clear smoke because it contains more by products of combustion. When wood burns it is the primary source of oxidation, but when the fire is hot enough, white smoke also burns. When that happens the smoke becomes harder to see and imparts a more subtle flavor to the protein being cooked. The REC-TEC, like most pellet smokers, has a fan that stokes the fire in the fire pot to burn hotter. When you first fire it up, you will notice the smoke is much more visible but once the fire reaches its operational temp, it clears up. Many BBQ gurus, including Aaron Franklin, sing the praises of the less visible smoke. If someone prefers white smoke there are two ways to achieve it with a REC-TEC. 1), simply get a "smoking tube" and fill it with pellets and ignite them with a blow torch. Since they have no direct fan stoking them, they will burn at a lower temp and produce white smoke. 2), My REC-TEC 680 has a setting in which the blower shuts down half the time, thereby lowering the temp of the fire, in which case it produces much more white smoke. And, if you really want some smoke, you could combine both methods. I have encountered trolls who claim no pellet smoker can generate smoke. My usual response is to post a cut slice from one of my clear smoke cooks that shows a dense and deep smoke ring. Smoke rings do not occur unless the protein is exposed to smoke for an extended period of time. They are a result of a chemical reaction between the protein and substances in wood smoke. Per se, they are tasteless, but are a physical sign the meat has been smoked. It is the smoke itself that adds flavor. But YT does not allow posting pix, so I won't.
One thing I can recommend is a gasket for the lid, I have a rt700 and of all the mods I've done i believe adding the gasket has been the most beneficial. Not sure if you had one on the 680, but it will keep the front of that grill spotless, I know ppl will say it's just a grill but when you spend $1500-3000 on something, you cant help but to wanna take care of it! Look forward to more videos. PS- I would love a 0-Max time on the bfg.
I just watched your video and had the same problem with my door. Check your upper two cooking grates if you lift them and push them in a little more, your door will close tighter.
Nice review. I have a 680 and love it. I put gasket around the lid and didn’t notice any problem with the PID but it seems to light better if I leave the lid open till I see smoke. That thing is nice!
Great video review!! I’m a RecTeq Bull and Bullseye owner. Love both smokers and had the Bull about 3 years. Rock solid smoker 100%. Looking into starting a food business and considering the BFG as my smoker. Has yours stayed reliable? What kinda cooking capacities do you get for Briskets Pork Butts and Ribs? Thanks and smoke on 🤙
Those Rec Tecs are sweet. I couldn’t justify the price and went mid cost range with a Pit Boss 1100. As long as we’re all smokin’ right?! That rust is disappointing for that cost tho. Enjoy it!
How do you feel about this smoker after a few years of use? How is the smoke flavor now? I’ve been hearing that there is almost no smoke flavor a few years into its use.
You should be able to sand the rusted spots and spray them with high temp engine enamel. REC-TEC sells it on their web site and I am surprised they did not give you a can. On the other hand, you can buy it locally for about 5 bucks. I agree with your assessment of the unit as a whole even though my own model is a six year old 680. I have upgraded its old PID to the same one on your unit. I would warn you, however, that the temp is adjusted to the level where the tip of the internal heat probe. I find that there is a 25 degree difference between the lower and top levels on my 680, with the upper level being the hottest. You could use the meat probes to check yours if you have clips to keep them off the grill so they measure the temp of the air, not the steel. As far as the several "expert" opinions expressed below, I am not inclined to believe them because my experience with the unit is dead set the opposite. China makes thousands of premium products, ranging from the REC-TEC to iPhones and more. So do Americans. When something works for me I accept that as a fact, no matter where it was made. Seems like common sense. As a long time user of internet discussion forums I have noticed dogmatic statements are seldom backed up with specifics, but are rather enunciated as if they came from a burning bush and anyone who disagrees is a heretic or worse. I welcome specifics no matter where they point, but abhor dogma.
I figured for that price they could at least make a lid that fits tight. Also the two horn handles cause you to only be able to push one side down at the time
Like the video! Have the 680 now for 6 years. Question... when you talk about ribs, are you talking baby back or spareribs? I prefer spareribs, and a lot of difference in size
Great 1st video! I’m looking into rec tec more and more , I have a traeger tailgater and looking to upgrade . Just curious if you’ve contacted rec tec about the rust spots you pointed out on the bottom of your grill ? If so how was your experience with customer service and what did they do to fix the issue?
I put a gasket around the lid on my rt-700 and the pid controller doesnt care it just makes adjustments based on the temp inside the grill. airflow is also unaffected since the fan is drawing air from outside and pushes out the smoke stack just as normal
great review video. With that bottom part of the door cracked open so much does a lot of smoke escape? I would expect a smoker that is nearly $3,000 to have better fit than that...have you contacted RecTec about it? I hear they have great Customer Service...I bet they would correct it....just a thought
At 250 degrees, would ribs on the bottom rack cook or burn? Do you have to constantly move the slabs around? It would seem the bottom rack would be much hotter than the other two which might create some issues.
so what are your thoughts on how big it is? Do you think the Bull 700 fits u better or u happy with the size of the BFG? Does it cook the same or do u notice more smoke with one vs the other? Thanks for your help.
crhodes0302 I think for a family setting it’s too big. I think the bull is perfect for up to 20 people. After that the BFg is the way to go. I cook for 40-45 people sometimes and I need the space. Hope this helps. Also the smoke is better on the bull
Home Depot sells a vacuum head you can put on top of their 5 gallon buckets. you can just suck the pellets out of the hopper and empty into a clean bucket
I owned the RT-680 for 3 years before giving it to my son when we sold our house. I think you will be very happy with the RT-700 unless you are cooking for a LOT of people. I could easily cook for 20 people on the RT-680. The RT-700 is basically the same machine with more stainless and other upgrades.
I have not lifted those grates - however, I can almost guarantee that they are most likely NOT 40 to 50 pounds apiece... and that's all I got to say about that.
Rod Agerter I certainly have and I’m not satisfied at all with the temp deviation. I’m a BFG owner. The venting is super sensitive and uneven. The best I was able to get on my trusted probes was 15 degrees difference from left side to right / top to bottom. Some other tweaks to venting brought it to a 30+ degree difference side to side. Out of the box it was off, tweaking was off. I’ve spent more time trying to get it right then actually getting good food of the cooker. Feel free to PM with questions.
Bottom line, would you but another one today? I'm curious about if you take the hats off the smoke stacks and put a damper on it if that would make a difference I'm ready to pull the trigger on this, but I'm not sure if I'm going to. More research needed thank you from Ohio.
Rod Agerter bottom line no. I would not buy one this again based solely on my experience. If I had the opportunity to return it I would. I’m stuck with it now so I will be leveraging RecTec support to get it to be symmetrical with temps. I honestly don’t know how many people thoroughly tested temps throughout the BFG I certainly have. I have picture and videos of temps / probe placement as well. Dampers might be a good solution but to be honest I haven’t tried and probably won’t strictly because I paid 3 grand with my pellet package and I / others shouldn’t have to engineer a even out a “turn key” grill. So far my attempts to support don’t seem to be taken seriously and the response I get is we don’t cook probes we cook food. I’ve spent every bit of free time burning pellets with and mostly without food trying to get this grill accurate by making stack adjustments and no positive results yet... I’ve done pork butts, ribs and brisket and not a single thing has cooked evenly for me let alone come out tasting good in my opinion. I’m a long time bbq’er. I take my bbq seriously. I know how important temps are as well as consistency with temps. I’ve had easier times fine tuning temps with stick burners big and small than I have using this BFG. Being a bbq purist I felt like I was cheating moving to a pellet RecTec. I now feel I’ve put more effort and babysitting into this grill than a stick burner... let that sink in... I don’t doubt Rectec may be a great company but this grill is too new for people to be saying it’s a master piece. I do know some successes with BFG owners but maybe they received a BFG they had another QC stamper approve theirs. Feel free to PM for my email and I’ll show you the sporadic temps with stack placement and probe placements.
Sweet! That is a great idea of mixing Sous Vide and BBQ.. Looking forward to the competition.. LOL just kidding, I welcome more people mixing sous vide and bbq! Check out my Facebook group! We have over 6,000 members now dedicated to Sous Vide BBQ - facebook.com/groups/fireandwatercooking/
Essentially it’s made in China. The computer, powder coat and final assembly is done in the U.S. in Georgia, but from what I read most parts are Chinese. Maybe that will change soon?
This videos title has to be the most silliest question ever. Is the rec tech grill worth it? Let’s put it this way if you’re looking for a pellet grill and you don’t get a rec tech you’re just wasting your time and money. Don’t get wrecked get a Rec Tec.
I have a 2 year old Rec Tec. The paint is peeling on the inside, which falls on the food. Plus, the pellets create a soot, that lands on the food. I called Rec Tec and they pretty much said...TOUGH!!! I don't cook with it anymore for safety reasons. Thanks Rec Tec.
Is the stainless steel on the inside ofthe grill or is it the black powder coating on top of the grill , what happened to 6 year warranty bumper to bumper
I suspect that you are seeing smoke deposits that are flaking off. I see that on my REC-TEC 680 and when I brush them off, the powder coat underneath is intact. I get the same phenomena on a 20 year old Weber gasser that is made from aluminum. I have never repainted the inside of either unit. If the paint was coming off the REC-TEC I would expect to find rust at some point or another. It is almost 6 years old and no rust where I have been brushing off the flakes. The Weber, of course, would not show rust in any case, since it is made from aluminum. I do make it a point to brush them off as soon as they appear while the units are cold. I have never seen a flake on anything I have cooked. While I never run the REC-TEC over 300 degrees, I almost always go full power on the Weber, which takes the temp to over 550. I do vacuum out the ashes that collect on the bottom every month or so.
The main door, the smoke stacks, the hopper with the exception for the lid, the Comp Cart. It is a very nice smoker though and I love Rec Tec and their customer service. I have bought a few items from them
@@tduffysd I definitely would need to check them out, I have all the older model rec tecs , they are good and never let me down, but I also like adding different weaponry to the cooking arsenal.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Very good first video. I started my channel 3 years ago and it takes time to build a following but just keep adding value and focus on your audience and success will come. I just subscribed and liked.
I am a loyal fan of rec tec and have the rt680. It is the bomb! I'm a professional chef and I think the bfg is awesome! Keep it up!
Regarding white smoke versus blue/clear smoke. White smoke imparts a stronger smoke flavor than clear smoke because it contains more by products of combustion. When wood burns it is the primary source of oxidation, but when the fire is hot enough, white smoke also burns. When that happens the smoke becomes harder to see and imparts a more subtle flavor to the protein being cooked. The REC-TEC, like most pellet smokers, has a fan that stokes the fire in the fire pot to burn hotter. When you first fire it up, you will notice the smoke is much more visible but once the fire reaches its operational temp, it clears up. Many BBQ gurus, including Aaron Franklin, sing the praises of the less visible smoke. If someone prefers white smoke there are two ways to achieve it with a REC-TEC. 1), simply get a "smoking tube" and fill it with pellets and ignite them with a blow torch. Since they have no direct fan stoking them, they will burn at a lower temp and produce white smoke. 2), My REC-TEC 680 has a setting in which the blower shuts down half the time, thereby lowering the temp of the fire, in which case it produces much more white smoke. And, if you really want some smoke, you could combine both methods.
I have encountered trolls who claim no pellet smoker can generate smoke. My usual response is to post a cut slice from one of my clear smoke cooks that shows a dense and deep smoke ring. Smoke rings do not occur unless the protein is exposed to smoke for an extended period of time. They are a result of a chemical reaction between the protein and substances in wood smoke. Per se, they are tasteless, but are a physical sign the meat has been smoked. It is the smoke itself that adds flavor. But YT does not allow posting pix, so I won't.
One thing I can recommend is a gasket for the lid, I have a rt700 and of all the mods I've done i believe adding the gasket has been the most beneficial. Not sure if you had one on the 680, but it will keep the front of that grill spotless, I know ppl will say it's just a grill but when you spend $1500-3000 on something, you cant help but to wanna take care of it! Look forward to more videos. PS- I would love a 0-Max time on the bfg.
What kind of gasket did you use
where do you get the gaskets?
great 1st video. I got my RT 700 right before the BFG came out-- almost wishing I had waited
That is a Biggun. Nice review and walk-thru. Thanks for showing us under the hood. Lots of good metal and features. I"m looking at the RT700.
I've had the 700 for about 8mo and LOVE it !
Thank you so much. I am getting this beauty yet I needed a hands on video to share and convince myself and my wide. Damn good pros and cons.!
Best review I’ve seen so far on the 2500! Thanks
From a fellow BFG owner if you want the lid to close all the way the grates must be pushed all the way back and sit in the bracket. 👍
I just watched your video and had the same problem with my door. Check your upper two cooking grates if you lift them and push them in a little more, your door will close tighter.
How many briskets can you fit in there total
I wish they had something in size between this and the 700
I have a Traeger jr, I think going to a Rec Tec may be my next upgrade
Nice review. I have a 680 and love it. I put gasket around the lid and didn’t notice any problem with the PID but it seems to light better if I leave the lid open till I see smoke. That thing is nice!
Great video review!! I’m a RecTeq Bull and Bullseye owner. Love both smokers and had the Bull about 3 years. Rock solid smoker 100%. Looking into starting a food business and considering the BFG as my smoker. Has yours stayed reliable? What kinda cooking capacities do you get for Briskets Pork Butts and Ribs? Thanks and smoke on 🤙
Yo
Awesome Video Bro!
good video man
Did you hear back on the rust spots?
Those Rec Tecs are sweet. I couldn’t justify the price and went mid cost range with a Pit Boss 1100. As long as we’re all smokin’ right?! That rust is disappointing for that cost tho. Enjoy it!
There are several youtube videos of people taking new pit boss's and buying a rec tec controller to swap it out with the pit boss controller.
Great content. Keep the good work. You have exceptional VOICE. That is value. Work on channel you will be very successful. 100%
Reminds me of Randy Savage!
Great job brother!!! 👍🍻
Great video. I’ve been wanted to buy one of these!
How do you feel about this smoker after a few years of use? How is the smoke flavor now? I’ve been hearing that there is almost no smoke flavor a few years into its use.
You should be able to sand the rusted spots and spray them with high temp engine enamel. REC-TEC sells it on their web site and I am surprised they did not give you a can. On the other hand, you can buy it locally for about 5 bucks. I agree with your assessment of the unit as a whole even though my own model is a six year old 680. I have upgraded its old PID to the same one on your unit. I would warn you, however, that the temp is adjusted to the level where the tip of the internal heat probe. I find that there is a 25 degree difference between the lower and top levels on my 680, with the upper level being the hottest. You could use the meat probes to check yours if you have clips to keep them off the grill so they measure the temp of the air, not the steel.
As far as the several "expert" opinions expressed below, I am not inclined to believe them because my experience with the unit is dead set the opposite. China makes thousands of premium products, ranging from the REC-TEC to iPhones and more. So do Americans. When something works for me I accept that as a fact, no matter where it was made. Seems like common sense.
As a long time user of internet discussion forums I have noticed dogmatic statements are seldom backed up with specifics, but are rather enunciated as if they came from a burning bush and anyone who disagrees is a heretic or worse. I welcome specifics no matter where they point, but abhor dogma.
Great video
Good review thanks
I figured for that price they could at least make a lid that fits tight. Also the two horn handles cause you to only be able to push one side down at the time
Like the video! Have the 680 now for 6 years. Question... when you talk about ribs, are you talking baby back or spareribs? I prefer spareribs, and a lot of difference in size
I lined the inside of mine with heavy duty foil, makes easier clean up later on
i usually do to i just like when the smoker has flavor in a new pit so i let it go for the first couple months
The BFF is 2FB.😂 Great job on the video!
Great 1st video! I’m looking into rec tec more and more , I have a traeger tailgater and looking to upgrade . Just curious if you’ve contacted rec tec about the rust spots you pointed out on the bottom of your grill ? If so how was your experience with customer service and what did they do to fix the issue?
I put a gasket around the lid on my rt-700 and the pid controller doesnt care it just makes adjustments based on the temp inside the grill.
airflow is also unaffected since the fan is drawing air from outside and pushes out the smoke stack just as normal
great review video. With that bottom part of the door cracked open so much does a lot of smoke escape? I would expect a smoker that is nearly $3,000 to have better fit than that...have you contacted RecTec about it? I hear they have great Customer Service...I bet they would correct it....just a thought
One thing you didn't say was the dimensions on the grates are they 3 by 4, 2 x 4 just wondering the dimensions
At 250 degrees, would ribs on the bottom rack cook or burn? Do you have to constantly move the slabs around? It would seem the bottom rack would be much hotter than the other two which might create some issues.
Pls create more rt2500 content. I have one and would appreciate more content on it. Thanks in advance. Subscriber
Do not open this thing by only 1 handle, use both handles when opening. You’ll bend the connector on the hydraulic
How many 18 lb briskets could you smoke at once. Enough room height wise on those shelves? Thanks
Skip to 4:30 where he actually starts talking about the grill
C'mon man, he's a "component" of BBQ cooking!
I got the new bullseye and the rt 1250 and both are awesome and both get to over 700 degrees.
I’m thinking hard about upgrading my RT 700 to the BFG. Any chance you would know the measurements of the actual grills inside?
Turn your gasshocks around the other way. Theyr will have a soft opening the last couple inches rather than slamming open
Thank you for the review very helpful
so what are your thoughts on how big it is? Do you think the Bull 700 fits u better or u happy with the size of the BFG? Does it cook the same or do u notice more smoke with one vs the other? Thanks for your help.
crhodes0302 I think for a family setting it’s too big. I think the bull is perfect for up to 20 people. After that the BFg is the way to go. I cook for 40-45 people sometimes and I need the space. Hope this helps. Also the smoke is better on the bull
How even is the heat distribution across the grate?
What do you do with pellets if you want to change from say hickory to apple? Is there a way to empty the hopper??
Home Depot sells a vacuum head you can put on top of their 5 gallon buckets. you can just suck the pellets out of the hopper and empty into a clean bucket
You think you can fit a 60-80 pound pig in there? That’s the only thing that’s holding me back of buying one. Thanks
Giovanni Perez yes you can. They said it on the website. It can Probabaly fit easily.
What Pellets do you use?
Would you recommend going with the 700 series or having already bought the bfg would you just move up and get it
I owned the RT-680 for 3 years before giving it to my son when we sold our house. I think you will be very happy with the RT-700 unless you are cooking for a LOT of people. I could easily cook for 20 people on the RT-680. The RT-700 is basically the same machine with more stainless and other upgrades.
I have not lifted those grates - however, I can almost guarantee that they are most likely NOT 40 to 50 pounds apiece... and that's all I got to say about that.
My rt 1250 bottom grate is 28lbs
That sounds more like it.
I will say they most certainly are. I own one. Very heavy duty.
Dammit! My thumbs up gave it the 666! Hate that lol
Have you had the BFG up to 500 degrees plus and how long does it take?
Does ash from the pellets get on your food?
Mark 335 no not really
I am not happy with the smoke Production. They do have a cover for it now which I got
Just wondering if you ever tested the temps from end to end, top to bottom?
Rod Agerter I certainly have and I’m not satisfied at all with the temp deviation. I’m a BFG owner. The venting is super sensitive and uneven. The best I was able to get on my trusted probes was 15 degrees difference from left side to right / top to bottom. Some other tweaks to venting brought it to a 30+ degree difference side to side. Out of the box it was off, tweaking was off. I’ve spent more time trying to get it right then actually getting good food of the cooker. Feel free to PM with questions.
@@escapefromvt2892 PM tomorrow
Bottom line, would you but another one today? I'm curious about if you take the hats off the smoke stacks and put a damper on it if that would make a difference
I'm ready to pull the trigger on this, but I'm not sure if I'm going to. More research needed thank you from Ohio.
Rod Agerter bottom line no. I would not buy one this again based solely on my experience. If I had the opportunity to return it I would. I’m stuck with it now so I will be leveraging RecTec support to get it to be symmetrical with temps. I honestly don’t know how many people thoroughly tested temps throughout the BFG I certainly have. I have picture and videos of temps / probe placement as well.
Dampers might be a good solution but to be honest I haven’t tried and probably won’t strictly because I paid 3 grand with my pellet package and I / others shouldn’t have to engineer a even out a “turn key” grill.
So far my attempts to support don’t seem to be taken seriously and the response I get is we don’t cook probes we cook food. I’ve spent every bit of free time burning pellets with and mostly without food trying to get this grill accurate by making stack adjustments and no positive results yet...
I’ve done pork butts, ribs and brisket and not a single thing has cooked evenly for me let alone come out tasting good in my opinion. I’m a long time bbq’er. I take my bbq seriously. I know how important temps are as well as consistency with temps. I’ve had easier times fine tuning temps with stick burners big and small than I have using this BFG.
Being a bbq purist I felt like I was cheating moving to a pellet RecTec. I now feel I’ve put more effort and babysitting into this grill than a stick burner... let that sink in...
I don’t doubt Rectec may be a great company but this grill is too new for people to be saying it’s a master piece. I do know some successes with BFG owners but maybe they received a BFG they had another QC stamper approve theirs.
Feel free to PM for my email and I’ll show you the sporadic temps with stack placement and probe placements.
I did just search my videos. It wasn’t great but was definitely not a deal breaker. Check it out
Do you vacuum your grill each time?
No about every 5-6 cooks or every month
That’s a big grill for sureI, too much grill for me, I bought the RT 700.
Sweet! That is a great idea of mixing Sous Vide and BBQ.. Looking forward to the competition.. LOL just kidding, I welcome more people mixing sous vide and bbq! Check out my Facebook group! We have over 6,000 members now dedicated to Sous Vide BBQ - facebook.com/groups/fireandwatercooking/
They got the cover on the website just in case you didn't know
Where are RecTec grills manufactured?
Essentially it’s made in China. The computer, powder coat and final assembly is done in the U.S. in Georgia, but from what I read most parts are Chinese. Maybe that will change soon?
This videos title has to be the most silliest question ever. Is the rec tech grill worth it? Let’s put it this way if you’re looking for a pellet grill and you don’t get a rec tech you’re just wasting your time and money. Don’t get wrecked get a Rec Tec.
RecTec has a cover for your BFG now.
What does this unit weigh?
Almost 500 pounds it’s a beast and will last you a lifetime
I smoked a 17 lb brisket on a rt340 😂
I have a 2 year old Rec Tec. The paint is peeling on the inside, which falls on the food. Plus, the pellets create a soot, that lands on the food. I called Rec Tec and they pretty much said...TOUGH!!! I don't cook with it anymore for safety reasons. Thanks Rec Tec.
Did Rec Tec ever get you fixed on your 2500 bfg
Please fill free to email me @ williamsc1500gmc@aol.com ,
Warren Williams No. They told me to buy high-temp paint, and reapply it. Unfortunately, I’ll never go RecTec again.
Is the stainless steel on the inside ofthe grill or is it the black powder coating on top of the grill , what happened to 6 year warranty bumper to bumper
I suspect that you are seeing smoke deposits that are flaking off. I see that on my REC-TEC 680 and when I brush them off, the powder coat underneath is intact. I get the same phenomena on a 20 year old Weber gasser that is made from aluminum. I have never repainted the inside of either unit. If the paint was coming off the REC-TEC I would expect to find rust at some point or another. It is almost 6 years old and no rust where I have been brushing off the flakes. The Weber, of course, would not show rust in any case, since it is made from aluminum. I do make it a point to brush them off as soon as they appear while the units are cold. I have never seen a flake on anything I have cooked.
While I never run the REC-TEC over 300 degrees, I almost always go full power on the Weber, which takes the temp to over 550. I do vacuum out the ashes that collect on the bottom every month or so.
Put POR15 on your rust spots & it will not rust again.
It not hydraulic assisted lid opener, it's a air piston!! Why waste your time talking about the grill, cook something!!
Everything is absolutely not stainless
Richard Ramsey what isn’t ? Please do tell
I was talking the outside and cooking elements
The main door, the smoke stacks, the hopper with the exception for the lid, the Comp Cart. It is a very nice smoker though and I love Rec Tec and their customer service. I have bought a few items from them
Richard Ramsey I was just taking about the chrome related parts. I wasn’t referring to the black metal. Misunderstanding. My bad
You are forgiven. Looking forward to many more Videos
oil the hinges
you're gonna reach out to customer service over a rust spot on the bottom storage grate? lmao just scrub it off and spray some pam on it
yes it rusted in a week you think that was normal
@@kutzqbbq1804 it's expanded metal, yes.
$$$$$$?????
50 lbs?? Lmao cap
Can’t. Made in China.
wreck tecs are chinese junk. no way that thing works right with 2 stacks.
What would you recommend ?
@@jamesu223 Yoder Smokers. Made in Kansas, not China, built to last and the fire pot burns a fire that actually gets some smoke even at high temps.
@@tduffysd I definitely would need to check them out, I have all the older model rec tecs , they are good and never let me down, but I also like adding different weaponry to the cooking arsenal.
They are not junk!
@@jeffsmith350 Yes they are. Obviously you have a low standard of quality