Just picked up the Bull. Fathers Day right:stuck_out_tongue:.
Anyway, have only done the burnoff but, this appears to be the Chit!!!
Wifi, two probes, and stays at the temp you set it at!!
6 year bumper to bumper warranty as well[:0]!
Edit to say, I was leary to purchase due to maybe not getting hot enough to sear steaksâŚgot the searing grates for that.
NN
Hell yeah man! Let me know how it works out. Hope youâre doing well.
What temp are you getting on your sear grates?
âYou donât always know where you stand till you know that you wonât run away.â ~Slipknot
Cooked burgers on it last night and have two butts on it now. The temp has only varied one degree[:0]!!
Sear grates are supposed to get to 600 plus. Will check that later with a FLIR Camera.
NN
My Brother-in-laws are friends with the guy that owns the company and both have one of the large Rec Tecâs at their house . Theyâre great for smoking/cooking at lower temperatures for an extended period of time but are worthless for grilling/searing at a higher temp even with the aluminum searing grate. Even though it canât sear/grill the are very nice and a great slow cookers.
quote:
Originally posted by Edisto82My Brother-in-laws are friends with the guy that owns the company and both have one of the large Rec Tecâs at their house . Theyâre great for smoking/cooking at lower temperatures for an extended period of time but are worthless for grilling/searing at a higher temp even with the aluminum searing grate. Even though it canât sear/grill the are very nice and a great slow cookers.
Well, Edisto, just got done searing two prime ribeyes (after cooking a squash casserole at 350)and couldnât be happier.
The new one I purchased has a temp setting up to 500 degrees, then it has a full setting. That bad boy got to 600 and held steady. My FLIR is out of calibration big time (AC blowing in at 48 degrees when 90 outdoors)so will bring a newer one from work to check to answer Bang.
Anyway, I live in Augusta as well and know the owner too. Perhaps I know your Bro in laws as well and they have an older version?? My guess is that they have kept developing their product as what you stated was what kept me and others away for soooo long. Really wanted to have one grill for everything, and I think Iâm thereâŚ
I will give a deal on a Komodo Joe (stainless) and beautiful table it sits in with plenty of extras[:0]!!
Will try to put some pics later.
NN
500-600 degrees is grilling. To sear, you need to be at a minimum of 800 degrees. A lot of the âfancy steak housesâ sear steaks at around 1300 degrees.
I have a Traeger Timberline 850 and my only complaint about it is I canât do a legit reverse sear on my steaks because it only gets up to 500 degrees (actually slightly above 500 per my infrared thermometer). I still use my Camp Chef Woodwind for reverse searing my steaks because the attached sear box gets up to 900 degrees (slightly over per my infrared thermometer). Oh, and reverse searing is the only way to go for a bigâol thick steak. Smoke it for roughly an hour or so (until IT hits 115 degrees) at 225 degrees and then put it on the 900 degrees sear box for 30-45 second per side, let it rest for 10 minutes and devour.
I actually sold my BGE after my wife bought me my Woodwind for Fatherâs Day two years ago because I stopped using it. Never had to after getting the Woodwind. After adding the Traeger Timberline 850 to the arsenal, I have all kinds of smokie deliciousness going on in the backyard.
âYou donât always know where you stand till you know that you wonât run away.â ~Slipknot
quote:
Originally posted by bangstick500-600 degrees is grilling. To sear, you need to be at a minimum of 800 degrees. A lot of the âfancy steak housesâ sear steaks at around 1300 degrees.
I have a Traeger Timberline 850 and my only complaint about it is I canât do a legit reverse sear on my steaks because it only gets up to 500 degrees (actually slightly above 500 per my infrared thermometer). I still use my Camp Chef Woodwind for reverse searing my steaks because the attached sear box gets up to 900 degrees (slightly over per my infrared thermometer). Oh, and reverse searing is the only way to go for a bigâol thick steak. Smoke it for roughly an hour or so (until IT hits 115 degrees) at 225 degrees and then put it on the 900 degrees sear box for 30-45 second per side, let it rest for 10 minutes and devour.
I actually sold my BGE after my wife bought me my Woodwind for Fatherâs Day two years ago because I stopped using it. Never had to after getting the Woodwind. After adding the Traeger Timberline 850 to the arsenal, I have all kinds of smokie deliciousness going on in the backyard.
âYou donât always know where you stand till you know that you wonât run away.â ~Slipknot
Your statement of 800 degrees to sear if false. 1300 for a fancy restaurant, lol. Just a unique twist for them, IMO.
Been cooking awesome steaks along time. The searing grates are also designed to focus/gather the heat to increase the temp where the steak contacts it. Wide bottom that collects the heat and transfers up, as heat goes up. Well above the 600 the grill got to.
With that said, these ribeyes were awesome with the needed sear marks we were hoping for.
Appears that you have it going on with the steaksâŚGuess we need a blind taste test[:0]! Fritz need to be there tho with hisâŚ
Also, takes a quality stea
You may not agree with my statement but that hardly means itâs âfalse.â Do what you know and Iâll continue doing what works for me. Iâll simply agree to disagree with you on that one. As far as the âfancy restaurants,â if it were just a âunique twist,â it wouldnât be a commonly used practice in the some of the best steak houses in the country.
Oh, and if you have a âquality steak,â the âright seasoningâ is simply salt and pepper. Never been in a cooking competition but I never back down from a challenge either. Iâm too dumb to be afraid of anything or anyone. 
âYou donât always know where you stand till you know that you wonât run away.â ~Slipknot
MY son and myself have owned rec-tec grills for overf years and we can sear ribeyes, filets etc on them at anytime. also great for 16-17 hrs on briskets. i set it on 195 in 30 degree weather to cook pork belly back in december. it was also snowing a little. it never moved off of 195 for a little over 6 hrs until i took the meat off. keep playing with it double n and you will find all kinds of things to do. congrats on a great choice of pellet grills. also; you will not get better personal customer service than those guys.
I love my pellet grills. They used to be the butt of jokes amongst BBQ snobs and while there are still some nay sayers, pellet grills are becoming commonplace even at the most prestigious BBQ competitions.
âYou donât always know where you stand till you know that you wonât run away.â ~Slipknot