The Pellet Grill Weber Should’ve Made! / 22” Stainless Steel!


 
Gotta be fake - he said $12 for two filets. 🤣

If I didn't already have a Smokefire, I'd be seriously eyeing one of those.
 
JimK said:
Gotta be fake - he said $12 for two filets. 🤣

If I didn't already have a Smokefire, I'd be seriously eyeing one of those.
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Where he lives very common for a grocery store to get a special on "select" grade things like tenderloin and make it a "loss leader".
 
It took RecTeq a few tries to get that grill right. Lots of issues when it first came out and still some lingering ones. It's a great idea though. RecTeq is announcing some new grills today FYI.
 
Except there’s no cool zone. You’re basically cooking a steak in an incinerator.

Cooking a tenderloin is a pretty low bar for grill performance metrics. I’m betting that grill would have destroyed a ribeye. The fat would have been bitter, burnt and the steak cooked unevenly.
 
Joe Anshien said:
How about one of those grills built into a stainless steel performer style cart?
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@Dave in KC did exactly that and called it the "WEBteq!"

tvwbb.com

The WEBteq

I mentioned a few weeks back that the Recteq Bullseye was on sale with free shipping- still is if you are interested. I searched a couple of pages and noticed that it is a nice easy fit directly into a Performer frame. Having a nice spare SSP, the wheels were set in motion. Introducing...
tvwbb.com tvwbb.com
 
Greg Ross-MN said:
It took RecTeq a few tries to get that grill right. Lots of issues when it first came out and still some lingering ones. It's a great idea though. RecTeq is announcing some new grills today FYI.
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Looks like the reveal has been kicked out to Monday the 9th. I think you are going to see higher heat and more convenience features. I will be most interested to see how Recteq responds to the higher smoke profile of the SmokeFire and Camp Chef Woodwind Pro grills,
 
Jon Tofte said:
Looks like the reveal has been kicked out to Monday the 9th. I think you are going to see higher heat and more convenience features. I will be most interested to see how Recteq responds to the higher smoke profile of the SmokeFire and Camp Chef Woodwind Pro grills,
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I saw a post on the RecTeq forum. They updated 3 models and released 2 new ones at their Fest. A “SmokeStone”- pellet fueled griddle and a dual chamber grill/smoker. One side is low heat and the other is direct fire.
 
Jon Tofte said:
@Dave in KC did exactly that and called it the "WEBteq!"

tvwbb.com

The WEBteq

I mentioned a few weeks back that the Recteq Bullseye was on sale with free shipping- still is if you are interested. I searched a couple of pages and noticed that it is a nice easy fit directly into a Performer frame. Having a nice spare SSP, the wheels were set in motion. Introducing...
tvwbb.com tvwbb.com
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Brett-EDH said:
Except there’s no cool zone. You’re basically cooking a steak in an incinerator.

Cooking a tenderloin is a pretty low bar for grill performance metrics. I’m betting that grill would have destroyed a ribeye. The fat would have been bitter, burnt and the steak cooked unevenly.
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If they would only make a version of this with the ability to cook at different temperatures.
 
Darian Hofer said:
If they would only make a version of this with the ability to cook at different temperatures.
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Maybe it has a dial of some sort. Whereby you sear both sides and then dial down the temp to reach proper IT. Horsman, IMO, doesn’t make the best review videos. I’ll give the benefit of doubt to the manufacturer that is has temperature control. I’ll await a real, more technical review from someone that can articulate better.
 
Brett-EDH said:
Maybe it has a dial of some sort. Whereby you sear both sides and then dial down the temp to reach proper IT. Horsman, IMO, doesn’t make the best review videos. I’ll give the benefit of doubt to the manufacturer that is has temperature control. I’ll await a real, more technical review from someone that can articulate better.
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“Maybe it has a dial of some sort”…
Seemed like the point of the video was to show pellet grills now have the the ability to get really hot and sear. I can’t speak for his other videos but this video was spot on. He even talked about seasoning selection with no sugar. What else did you expect/want to see? Definitely seared better than the Smokefire. I see no reason this grill could not slow cook a nice thick steak, pull, and drop back on to give a fantastic sear at 800+ degrees.
So if you incinerate a ribeye at 850 degrees it’s definitely not the fault of the grill.
 
That Deluxe looks pretty sweet. With a 1,000 degree capability, it would be awesome to be able to remove that lid and slap a Kettle Pizza ring on that sucker.
 
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