All Rec Teq owners, any reason to not get the RT 700 and stick with the RT 590?  or if you have the budget is it a no-brainer to get the RT 700?
The biggest difference seems to be the 590 has vents on the back of the chamber and the 700 has a smokestack.  I think maybe the SS is thicker on the 700 than the 590, but could be wrong.
Thanks.

I have a RT680 which is the older version of the RT700.


I prefer it but it's just me

Not sure about the gauge of steel.  But for small family of 2-4 the 590 is plenty. Now if you have a fair amount of dinner guests from time to time, then maybe the 700. Otherwise they function pretty much the same.  I occasionally have 11 (rarely lately CV) and have always been able to do enough meat and taters for the bunch with the 590.  Takes up a smaller space, uses less pellets cause it is smaller, and I think it heats up to above 500* a little easier.  On the other hand, if you anticipate occasional bigger cooks, or just like the design the 700 is one of the best bangs for the buck out there IMO. I think gauge of steel is a non issue, as you will never wear out the SS on either. Also, because of the design, I prefer the back side vents on the 590 as the air draft is more evenly distributed to both sides?

Had the 680 originally and now have a 590.  Unless you think you need the extra 110 square inches, the 590 will suffice.

Had the 680 originally and now have a 590.  Unless you think you need the extra 110 square inches, the 590 will suffice.

90 inches.

I guess it's 110 now.

Yup. Sorry.  Been locked in too long.

So, zueth, you've been getting closer and closer to buying a new REC TEC.  Did you?

I picked up the RT-700, only had time to assemble and do burn in tonight.
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Yahoo!  Get that bad boy burned in and test it out.

Awesome.  If you love your Bull as much as I love my 680, you are in for some gooooood eatin'

Last night was first cook in the RT-700. I decided to do some reverse seared New York’s. I cooked them for 90 minutes at the smoke setting, which was running about 180 and IT got to about 105-110.  After that I pulled them and crank the grill to full and put the grill grates on. I seared them for about 3 minutes each side and they where done, around a IT of 125. Then I put the asparagus on and cooked those quickly. Dinner turned out great and was nice to use only one cooker. Normally I would of cranked up the Webber or my SRG to sear and cook veggies.

Steaks after smoke.


Steaks after sear




Asparagus



Plated







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Perfect for me. Great first cook. I've never smoked them for that long before sear.  How different was the taste?

The flavor was very good, you get a nice smoke flavor.  It is my favorite way to cook steak, you need a nice thick cut, these where about 1 1/2 - 2 inch thick Ny’s from Costco.


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Wow!  It would be hard to top that.