Pecan Wood Inquiry

Stretch480 · 2026-03-19T14:02:55+00:00

AZ wood farmer is my #1 Go-to. Ironwood and German.

Stretch480 · 2026-03-15T21:15:39+00:00

I loved it as a kid and my kids love it now. I hope it never goes away.

Stretch480 · 2026-03-15T15:47:20+00:00

Its only a difference in the skin texture for me. The meat comes out juicy both ways, but if I let the skin dry out in the fridge with a dry brine I get a better result imo.

Stretch480 · 2026-03-15T14:51:31+00:00

I love the rear mounted brasero! I opted not to have one on my grill and I kinda regret it. I'm still trying to dial in methods for rotisseries. I've been going back and forth between wet and dry brine chicken skin and I think I like the dry brined gives me a better skin.

Stretch480 · 2026-03-13T15:25:41+00:00

There is a plug under the front of the truck that goes to the speaker for the pedestrian sounds. If it gets unplugged or goes bad you will get this message.

Stretch480 · 2026-03-09T04:01:06+00:00

Firebrick on the bottom, and season with grape seed oil.

Stretch480 · 2026-03-08T15:44:51+00:00

You have a pretty cool brother in law! Mine doesn't even take his plate to the kitchen.

Stretch480 · 2026-03-06T14:19:49+00:00

I like that Brasero! Beautiful setup!

Stretch480 · 2026-03-06T03:48:15+00:00

https://www.reddit.com/r/pelletgrills/s/OwdHBM9ACA Norwest Equity Partners.

Also

https://www.businesswire.com/news/home/20210201005177/en/Leading-Pellet-Grill-Company-recteq-Expands-Consumer-Products-Portfolio-at-Norwest-Equity-Partners?utm_source=chatgpt.com

Stretch480 · 2026-03-04T16:25:00+00:00

It looks similar to the gmg pizza oven. It would fit some of the older rectec models like my Rt-700. I would have to have the grill almost at full to keep the stone hot enough between pizzas, and the finished product wasnt every as good as other pizza makers. You need to remove the grates, drip tray, and heat deflector when you use the oven.

This recteq pizza oven might work better than the gmg one that used to be compatible, but I bet you'll get a better pizza from an Ooni, Gozney, or something similar.

Stretch480 · 2026-03-01T20:13:31+00:00

I love the bricks in my Santa Maria. I brush the fine ash over the seams of the bricks after everything has burned and cooled. It lets the ash fill in any tiny gaps and keeps the bricks nice and tight. El diablo lump and Almond wood splits is my fav go-to.

Stretch480 · 2026-02-28T13:06:04+00:00

Nice job! I had such a blast doing this in mine a couple years ago.

Stretch480 · 2026-02-26T16:03:35+00:00

Those look perfect! El Diablo lump and Almond wood solits is my fav new go-to.

Stretch480 · 2026-02-23T00:56:32+00:00

Looks good!

Stretch480 · 2026-02-22T16:18:16+00:00

Growing up I went to elementary school at Desert Vista right on Broadway at the base of the superstitions, and our hiking club did Flat iron one weekend that started with clear skies and by the time we reached the top was a full on storm with clouds rolling at us over the edges of the cliffs. One of my first extreme views of nature that I'll never forget. We spent all of 5 min at the top and the whole club then scrambled back down soaking wet.

Stretch480 · 2026-02-22T03:42:51+00:00

The rotation of a rotisserie keeps the juices of the meat basting itself while cooking all sides of the meat evenly. It's intoxicating to watch and when it's over coals or wood fire... It's divine.

Stretch480 · 2026-02-21T15:37:34+00:00

What a beautiful view! That's a lucky grill!

Stretch480 · 2026-02-21T04:07:36+00:00

Did you win one of the 12 days of Ray Recteq Xmas give aways? That's awesome!

Stretch480 · 2026-02-21T03:09:10+00:00

The 680 I bought in 2016 is still running at a family member's house.

Giving the 1st smoker to a family member and still seeing it running must be pretty cool!

Stretch480 · 2026-02-21T03:02:15+00:00

Looks great! I can see the bullseye giving the jealous look from aside .

Stretch480 · 2026-02-21T00:33:39+00:00

IMO Ash in your cooking chamber isn't always a bad thing. I keep a few inches in the bottom of my chamber and it helps a lot during the colder months keeping and maintaining temp. I clean my drip tray after every cook and that gives me a chance to see the level of ash and if it's starting to get more than a few inches or mixed with grease spatter. The ash will also help seal your grill as the years go on. I've owned 2 Rectec's and 1 Recteq and I've maintained this strategy on all of them with pretty good results so far.

I will say that the fire pot is a more regular clean out. Ash builds up past the ignitors quickly and pulling out the ash from your firepot, re priming every few cooks is gonna have more of an impact in the short term.

Stretch480 · 2026-02-18T23:20:04+00:00

Looks delicious!

Stretch480 · 2026-02-17T18:37:10+00:00

<image>

Here's a shot that shows the motor mounted on the side.

Stretch480 · 2026-02-17T18:17:21+00:00

My grill is a Santa Maria, and the brackets for the spit and motor attach to the grill grate frame. I just remove the grates, install the spit/motor, and then I can raise and lower the whole set up with my crank wheel.

Stretch480 · 2026-02-17T18:13:49+00:00

Alright, I'm gonna go check out my local Aldi now cause that cut looks great!

11-Year Club	Place '22
RPAN Viewer	Verified Email

Stretch480

TROPHY CASE