While my love of smoked meats is well-documented, my own journey into actually tending the fire started just last spring when I jumped at the opportunity to review the Traeger Woodridge Pro. When Recteq came calling with a similar offer to check out the Flagship 1600, I figured it would be a good way to stay warm all winter.
While the two smokers have a lot in common, the Recteq definitely feels like an upgrade from the Traeger I’ve been using. Not only does it have nearly twice the cooking space, but the huge pellet hopper, rounded barrel, and proper smokestack help me feel like a real pitmaster.
The trade-off is losing some of the usability features that make the Woodridge Pro a great first smoker. The setup isn’t as quite as simple, and the larger footprint and less ergonomic conditions require a little more experience or patience. With both options, excellent smoked meat is just a few button presses away, but speaking as someone with both in their backyard, I’ve been firing up the Recteq more often.
Getting Settled
Photograph: Brad Bourque
Setting up the Recteq wasn’t as time-consuming as the Woodridge, but it was more difficult to manage on my own. Some of the steps, like attaching the bull horns to the lid, or flipping the barrel onto its stand, would really benefit from a patient friend or loved one. Like most smokers, you’ll need to run a burn-in cycle at 400 degrees Fahrenheit to make sure there’s nothing left over from manufacturing or shipping. Given the amount of setup time and need to cool down the smoker after, I would recommend setting this up Friday afternoon if you want to smoke on a Saturday.
Source: www.wired.com
