Casadetrevino
Well-known member
- Messages
- 51
- Grill(s) owned
- Stampede
Another RecTec owner posted that he was not seeing smoke on his RT-700. He mentioned that he was coming from the WSM world. His post was timely as I was planning on smoking some baby backs on both my Stampede and my WSM 18". I wanted to taste them side by side and see what the difference was because I too have been a bit underwhelmed by the smoke signature from my RT-590. I posted on his thread that would report what my results were. Not wanting to hijack his thread I am reporting my findings here. Just for reference, I have only owned my Stampede for a little over a month and am still learning the pellet grill.
Here is how my cook went.
RecTec RT-590:
- One Rack of BBs
- Smoke tube with Lumberjack Char-Hickory pellets for extra smoke
- RecTec had same Lumberjack Pellets
WSM:
- Two racks of BBs
- Hickory chunks for smoke
- Kingsford Original
- No water in water pan
Cooked for 225º for 3 hours. WSM ran hotter most of the time
Wrapped for another 2 hours
Recipe was from Bill Gillespie's WSM cookbook
Verdict:
Adult son: RecTec ribs
Wife and adult daughter: Couldn't pick a favorite but raved about both
Me: WSM
Neighbor: Only had the RecTec Ribs but loved them
Just goes to show everybody is different.
The way my wife explained it was that the RecTec ribs were what you'd expect at a restaurant and the WSM ribs were more of that homemade backyard rustic taste.
To me, the WSM had that extra smoke flavor that I expect from a smoker. I will concur with others that the pellet grill leaves a completely different smoke signature which is there but nuanced and different from wood on charcoal.
Here is what the ribs looked like:
The RecTec Ribs are on the top and the WSM ribs are on the bottom with the bite taken out.
Notice how the RecTec ribs have the smoke ring but curiously not the stronger smokey flavor. Very interesting to me.
The RecTec ribs were good and I'd be proud to serve them to anyone. However, the cook today convinced me to hold on to my WSM for when I am craving that distinct smokiness and have the time to watch over the cook.
Happy Smoking Everyone!
Here is how my cook went.
RecTec RT-590:
- One Rack of BBs
- Smoke tube with Lumberjack Char-Hickory pellets for extra smoke
- RecTec had same Lumberjack Pellets
WSM:
- Two racks of BBs
- Hickory chunks for smoke
- Kingsford Original
- No water in water pan
Cooked for 225º for 3 hours. WSM ran hotter most of the time
Wrapped for another 2 hours
Recipe was from Bill Gillespie's WSM cookbook
Verdict:
Adult son: RecTec ribs
Wife and adult daughter: Couldn't pick a favorite but raved about both
Me: WSM
Neighbor: Only had the RecTec Ribs but loved them
Just goes to show everybody is different.
The way my wife explained it was that the RecTec ribs were what you'd expect at a restaurant and the WSM ribs were more of that homemade backyard rustic taste.
To me, the WSM had that extra smoke flavor that I expect from a smoker. I will concur with others that the pellet grill leaves a completely different smoke signature which is there but nuanced and different from wood on charcoal.
Here is what the ribs looked like:
The RecTec Ribs are on the top and the WSM ribs are on the bottom with the bite taken out.
Notice how the RecTec ribs have the smoke ring but curiously not the stronger smokey flavor. Very interesting to me.
The RecTec ribs were good and I'd be proud to serve them to anyone. However, the cook today convinced me to hold on to my WSM for when I am craving that distinct smokiness and have the time to watch over the cook.
Happy Smoking Everyone!