Novak Conversions Jeep Wrangler TJ radiator

How many of you outdoor cook with a Traeger? If not what is your BBQ rig of choice?

MaximusLJR06 said:
looks good, love my recteq as well. So simple to use and monitor temps.
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I was away from home most of the day. Of the dozen or so times I attempted to monitor what was going on with the Recteq app it worked once. Had it actually worked I could have bumped up the temp as it was not progressing as I wanted , we ate pretty late.
 
Viking Jeeper said:
I was away from home most of the day. Of the dozen or so times I attempted to monitor what was going on with the Recteq app it worked once. Had it actually worked I could have bumped up the temp as it was not progressing as I wanted , we ate pretty late.
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I read of people having this issue on the recteq forums already, but I have yet to experience it in the 1.5 years.
 
cliffish said:
I have the MB800 and it does great, good flavor and easy to use. They do have some quirks but find one on sale and go with it.
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I picked one up today. My cheap SAM’s club pellet has been acting up the last few weeks. I am hoping to assemble it tomorrow afternoon, evening. Hope it last several years. It will be nice to get back to charcoal and wood. I am hoping the flavor is close to what I get from the Oklahoma Joe offset.
 
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Update on my Rectec grill. I love it. I will never go back to old school charcoal and adjusting dampers to get my temp to 225 again. Set it and forget it.

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I got a MB800 about a month ago and have been enjoying it. Done some general bbq, smoked a few briskets, pork butts etc. and it has been working well. Much simpler than a typical offset. The family thinks it tastes more like traditional charcoal and wood than the pellet we had.

Been hearing about the Rectec on this forum, but I don’t know much about them. People seem happy with them, which is good.
 
Danarch said:
I got a MB800 about a month ago and have been enjoying it. Done some general bbq, smoked a few briskets, pork butts etc. and it has been working well. Much simpler than a typical offset. The family thinks it tastes more like traditional charcoal and wood than the pellet we had.

Been hearing about the Rectec on this forum, but I don’t know much about them. People seem happy with them, which is good.
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just get some electrical contact cleaner to spray the 3 switches that sometimes get gummed up. Also log onto smokingmeatforums.com for great people and info. I know @Apparition and @CybrSlydr are also on it.
 
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cliffish said:
just get some electrical contact cleaner to spray the 3 switches that sometimes get gummed up. Also log onto smokingmeatforums.com for great people and info. I know @Apparition and @CybrSlydr are also on it.
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Thank you for the info. I’ve heard there can be issues with the switches. Do you simply spray the cleaner on the switch and push it a few times? Or does the switch need to be removed and then cleaned and sprayed?
 
A million years late for this thread, but I've got a Weber Propane grill that I do most of my cooking on. I got a smoker from Cabela's probably over 10 years ago, it's an electric... I got it out of season for something like 65% off, it's a masterbuilt with the Cabela's logos on it.
I know electric isn't the best, but I got such a great deal on it I figured I'd see if I like smoking and then spend more money if I get use out of it.
been over a decade and the thing keep going. I did get a separate smoke box that lets me cold smoke if I want, it also holds a ton more chips than the tray that you have to check every 45 min.
Technically it did die, the heating element broke and I was ready to get me something new when the wife called my bluff.
She said I'd fixed the washer, dryer, and dishwasher... but when the smoker breaks I don't even look for prices on parts?

I fixed it.. and on it goes.
 
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John Cooper said:
Yankee low country boil????

I see crawfish, corn on the cob, but no taters and what the devil are lemons doing in that pot????
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Taters sank, decided no mushrooms in this one. Mrs App always wants to squeeze a few lemons in it too.

Shrimp, onions and andouille also sank.

Lots of seasoning, it’s not enough unless all the kids have tears running down their faces when we eat.
 
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Apparition said:
Taters sank, decided no mushrooms in this one. Mrs App always wants to squeeze a few lemons in it too.

Shrimp, onions and andouille also sank.

Lots of seasoning, it’s not enough unless all the kids have tears running down their faces when we eat.
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Me and my Dad are the only ones who will the mudbugs, so I always put shrimp in mine also.

I normally use Old Bay seasoning too, try not to make it to spicy or no one but me will eat it!!!
 
John Cooper said:
Me and my Dad are the only ones who will the mudbugs, so I always put shrimp in mine also.

I normally use Old Bay seasoning too, try not to make it to spicy or no one but me will eat it!!!
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I used a bottle of zatarains liquid boil.

2.25 lbs of Louisiana boil
And whatever was left (probably 2 cups) of zatarains extra spicy boil.

By the package the Louisiana itself was enough for about 25 lbs of crawfish we only boiled 9.
 
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Apparition said:
I used a bottle of zatarains liquid boil.

2.25 lbs of Louisiana boil
And whatever was left (probably 2 cups) of zatarains extra spicy boil.

By the package the Louisiana itself was enough for about 25 lbs of crawfish we only boiled 9.
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Sounds great, I may try that next time!!!!
 
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John Cooper said:
Yankee low country boil????

I see crawfish, corn on the cob, but no taters and what the devil are lemons doing in that pot????
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We always use lemons, baby dills are also good! The last boil we went to someone had sliced up a sweet potato and threw it in. I do not like sweet potatoes, but was very surprised at how good they turned out.

I think you can throw most anything in the pot and it turn out tasting good.
 
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