Giving up on my Rec Tec 680

My wife bought me a Rec Tec 680 last Christmas. Great gift, awesome wife. However, I have used it 20 times or so and have never really liked it. I have made ribs twice and they came out really good but not the best I've ever made. In fact the ribs are the only thing I have made that I thought were good.

I have cooked pork butt (my favorite thing to smoke) chicken thighs, pork chops, pork steak, chicken wings, hamburgers, and lots of chicken breast. I haven't liked any of those things. Sure, they are edible (except the 3 sets of wings I have made) but they dont taste as good as when I use my Weber Smoky Mountain or my Pit Barrel.

At this point I really just hate the thing but dont want to give up on it because it is convenient and with my job I never know when I'm going to get called out and my wife can do this and can't/ wont mess with the charcoal.

I've tried different pellets. Going to try some different ones.

Maybe there's a problem with mine? A fan or blower is constantly going from on then off then on then off. That normal? I also never see any great smoke or have good smoke flavor. The wings always taste like they came from an oven. Made some on Wednesday night and were horrible.

Other than that, everything seems to be normal.

Long rant, I know, I'm just lost and looking for ideas and suggestions. I have friends that love their pellet grills and I hate mine. What am I doing wrong?

My wife thinks the chicken breast is ok. Made wings and drumsticks the other night and my dear sweet mother couldn't eat them. Everyone in my family said the pork butt was off. Pork chops have been decent but not like other smokers.

Going to try a smoke tube, some different pellets and go from there. I'm currently using green mountain pellets. Thoughts on those?

Smoking Cajun said:

I agree

On my Camp Chef, I run from 1 to 2 hrs on "high Smoke" before moving to the temp I want to cook at.

For chicken, 1 hr. at high smoke, then move to 325. Skin can be tough.

For brisket or ribs, 2 hrs at high smoke, then 250 for the rest of the cook.

I don't have a Rec Tec, but you could try to run at 180-200 for the first hour or so, then move to the temp you want to run at.

I use B&B pellets, Mesquite for Beef, Apple for pork and cherry for chicken.

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This is what I have been doing. Let smoke for an hour or two, depending on meat and then going from there. I'm going to try some different pellets for my next cook.

Going to try to do some ribs tomorrow and will get a tube ordered. Any sort of homemade tube that I can use until the real one comes from Amazon?

I've had several parties with people out to the cabin since I purchased this, but I mostly use my charcoal because I know that it is good. I made ribs last time and people really did like them, but that seems to be the only thing I can cook on this. I told my brother I have a $1,000 rib cooker. lol.

I appreciate the suggestions.

Low Down said:

Do you know if the rec tec is doing some major temp swings? Also, what GMG pellets are you using?

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I use the same maverick I use for my other cookers and no giant temp swings.

I have used 3 kinds of GMG. Mixed fruit, apple, and another type I can't remember.

Going to Walmart and seeing what they have.