Rec tec grills RT-590 User Manual

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Model # RT-590!

REC TEC GRILLS

STAMPEDE

RT-590

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REC TEC GRILLS

STAMPEDE

RT-590

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REC TEC GRILLS

STAMPEDE

RT-590

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REC TEC STAMPEDE

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Congratulations on the purchase of your new REC TEC STAMPEDE Wood Pellet Grill! With proper care and maintenance, your grill will provide you years of trouble free operation. Please

review the following information carefully for useful tips and information that will help you utilize your grill’s extensive features and benefits.

Your REC TEC STAMPEDE is by far and away the most bang for your buck and comes fully loaded with a HotFlash Ceramic Ignition System, Stainless Steel Body and state-of-the-art Wi-Pellet Wifi Technology. Your REC TEC’s revolutionary Smart Grill Technology™ automatically adjusts the rate at which REC TEC Premium Hardwood Pellets are introduced into the fire pot to maintain a consistent temperature like no other grill you have ever used. The result is the simplest and most convenient way for a backyard enthusiast to Cook, Bake, Roast, Grill or Slow Smoke their favorite foods while adding flavor profiles that can only come from a real wood fire. Just set your temperature and let your REC TEC take all the guess work out of your next cookout.

We want you to join the vibrant and growing community of REC TEC owners. Whether you want to contribute your own tips and recipes, learn from others, or a bit of both, please jump right in. You now have an incredible tool for cooking. Let’s see how you use it!

Join our online community at:

Thank you for choosing REC TEC GRILLS!!

Ray Carnes & Ron Cundy, Co-Founders, REC TEC Industries, LLC

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Website: rectecgrills.com Facebook: facebook.com/rectecgrills Twitter: twitter.com/rectecgrills YouTube: youtube.com/rectecgrills Instagram: instagram.com/rectecgrills

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Letter From Ray and Ron 1...........................................................................

Important Safety Information 3....................................................................

Carton Contents 4.........................................................................................

Assembling Your REC TEC STAMPEDE 5...................................................

SPECS 7.........................................................................................................

Initial Setup Procedure 8..............................................................................

Temperature Probes 8...................................................................................

Operating your REC TEC STAMPEDE 9......................................................

Tips, Tricks, and Temps 11...........................................................................

Maintenance and Cleaning 13......................................................................

Transport & Storage 13.................................................................................

Troubleshooting 14.......................................................................................

Manual Start Up: 17.......................................................................................

Controller Schematic 18...............................................................................

Cooking Notes 19..........................................................................................

Recipes 21......................................................................................................

REC TEC STAMPEDE

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FOUR (4) Year Non-transferable Limited Warranty ...............................24

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For outdoor use only. Do not use in any enclosed area. Use on Level Surface, away from overhanging eaves.

Keep grill 60” or more from any combustible surface.

To prevent grease fires, clean your fire pot and drip pan on a regular basis (es

peciall

y after cooking greasy foods at lower temperatures). In the event

of a grease fire, unplug the grill and leave lid closed until the fire is out.

Do not put anything flammable in the storage area under the grill.

Never plug-in your REC TEC STAMPEDE without the service access panels locat

ed under the controller installed.

Never put your grill in a vehicle without first ensuring that it is completely cool and that

no hot embers, pellets or ashes remain in the fire pot or auger.

Occasionally, your REC TEC STAMPEDE should be checked for fire pot obst

ructions to make sure proper air flow is maintained. See cleaning in-

structions in this manual for correct procedures.

Your REC TEC STAMPEDE gets very hot; keep young children and animals a

way while in use.

Use heat-resistant barbecue mitts or gloves when operating this unit. Long handled, non-plast

ic utensils are also recommended.

Do not touch cooking chamber or attempt to move your REC TEC STAMPEDE while operating

or while the grill is hot. Make sure the fire is com-

pletely out and that the grill is completely cool before transporting the grill.

Before covering your grill, make sure that the grill has cooled completely.

Never put your hand in the pellet hopper or attempt to service any part of your REC T

EC STAMPEDE while your grill is plugged in.

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Your carton contains the following:

Z 1- drip pan - #8 Z 2- cooking grates - #9 Z 1- drip bucket - #10 Z 2- temperature probes - #11 Z 1- hardware packet - #12

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Please note that during shipping some movement may have taken place, so a complete visual inspection is required. Be sure to inspect entire grill after removing the protective shipping carton. Some surfaces may be sharp, so wear gloves when assembling.

Do not plug in the grill until it is fully assembled and you’re ready to cook.

#10

#12

☐ 1- REC TEC STAMPEDE body - #1 ☐ 2- caster wheel legs - #2 ☐ 2- wheeled legs - #3 ☐ 1- bottom shelf - #4 ☐ 2- bull horn handles - #5 ☐ 1- large pull bar handle - #6

☐ 1- flame deflector - #7

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STEP 1 – Unpack and Prepare for Assembly

Remove all items from inside grill body and lay grill body on its back. For ease of assembly, complete steps 1-5 below before standing grill upright.

Tip: Flatten the cardboard box out and lay everything on it. This serves as a good working area and it helps

prevent the grill from getting scratched or damaged during installation.

STEP 2 – Attach Legs

Attach legs with fixed wheels (#3) on the left side, with wheels facing outward to the front and back of grill. Attach legs with the rotating casters (#2) on the right side of the grill

Attach all four legs using bolts (A), flat washers (B), lock washers (C) and nuts (D)

DO NOT FULLY TIGHTEN HARDWARE

All hardware is found in included Hardware Packet (#12)

STEP 3 – Attach Bottom Shelf

Align shelf (#4) between grill legs and attach using 4 bolts (A), flat washers (B), lock washers (C) and nuts (D).

FULLY TIGHTEN HARDWARE

STEP 4 – Install Pull bar Handle

Attach the pull bar handle (#6) using the two bolts that are screwed into the handle. The beauty ring stays attached to the pull bar handle.

STEP 5 – Bull Horn Handle Assembly

Attach bull horn handles (#5) to grill lid using the small bolts that are screwed into handle. Proper placement will result in the handle facing inward with the tip slightly upward.

STEP 6 – Stand Grill Upright

You will need two people to do this as the grill is very heavy.

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Correct Hardware Arrangement

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STEP 7 - Flame Deflector (#7), Drip Pan (#8) Cooking Grates (#9), and Drip Bucket (#10) Installation

Open the lid of the REC TEC STAMPEDE. Install the Flame Deflector (#7) over the Air Box Assembly with the small notches in the flame deflector over the small tabs located at the inside front and rear of the grill body.

Install Drip Pan (#8) with the short lip sitting on the left-side drip pan support and the longer lip resting on the right-side lower support. Make sure to leave equal gapping between Drip Pan and front and back chamber walls to ensure even heat distribution.

BE CAREFUL NOT TO DAMAGE THE TEMPERATURE SENSOR WHILE INSTALLING THE DRIP PAN.

(TIP: many customers line their drip pan with aluminum foil for easier clean up. When lining drip pan, keep foil inside drip pan edges and do not wrap around as this can restrict airflow.)

Install the Cooking Grates (#9) by resting it flat on the front and back ledges inside chamber. Be careful to avoid the temperature sensor during placement.

Install the Drip Bucket (#10) by clipping the handle to the integrated hook on grease spout on right side of grill and allow it to hang.

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#7 #10

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Below is a list of features and specifications for the REC TEC STAMPEDE:

Temperature Controls

Smart Grill Technology™ controller Wi-Pellet Wifi Technology Automatic lighting feature Automatic shutdown feature 200ºF to 500ºF in 5º increments Proprietary PID algorithm maintains temperature precisely Dual meat probes (Probe A, Probe B) LO / FUL settings

Exterior

Stainless steel cooking chamber Porcelain coated lid Probe port hole Stainless steel hopper lid 30 lb Hopper Fail-proof lid stops Spill-proof drip bucket hook Bull horn handles Rollerblade style wheels Locking caster wheels Bottom shelf Pull bar handles Weighs 123 lbs

Interior 592 sq./ in. ( 30” x 19.75”) Cooking area and tall enough for turkeys or large roasts 767 sq./in Cooking area with optional second shelf 304 stainless steel cooking grate 304 stainless steel fire pot 304 stainless steel heat deflector 304 stainless steel drip pan HotFlash Ceramic ignition system

Construction Features Unique octagonal shape 3 exhaust vent holes Stainless steel hardware High temperature RTV caulk Rubber grommets at all wire through holes to prevent chaffing Modular construction allows for individual component replacement Vented component access panels for easy repairs

Power Source Fuel Source 110 Volt AC GFCI outlet 100% Natural Hardwood Pellets(

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Initial Setup Procedure

For your first lighting, follow this Initial Setup Procedure.

Before starting your REC TEC STAMPEDE, inspect the burn area inside the grilling area. It is a recommended practice to go through the following procedure at initial start up.

1. Open the main lid and remove the stainless steel cooking grate, drip pan, and flame deflector. Make sure all packing material has been removed.

2. Open the pellet hopper lid found on the left side of your grill and check for any foreign objects.

3. Plug your REC TEC STAMPEDE into the nearest 110 Volt AC GFCI outlet. (Note: If your home does not have a GFCI outlet, you should have one installed by an electrician.)

4. Put no more than 1/2 cup of pellets directly into the fire pot to provide fuel to burn while auger tube self-primes.

5. Pour pellets into your grill’s pellet hopper.

6. Wash cooking grate with mild soap and water.

7. Reinstall the stainless steel flame deflector, drip pan, cooking grate, and close lid.

Tip: If you want to line your drip pan with foil for ease of cleanup, we recommend you do this

before your initial burn in. When lining drip pan, keep foil inside drip pan edges and do not wrap around as this can restrict airflow.

8. Turn on your REC TEC STAMPEDE by pressing the power button at the left of the panel. Set temperature to 400ºF by turning temperature control knob.

9. Within a few minutes you will see smoke, and your grill will light.

10. Once grill achieves 400ºF, allow it to run for 1 hour, this will provide a final cure and remove any residue that may have accumulated during manufacturing and shipping.

After this initial burn, your grill is ready for cooking.

Temperature Probes

Plug your temperature probes into the grill’s controller probe ports A and B.

Feed probes through the probe port hole on the left side of g rill cooking chamber.

Insert probes into thickest portion of meat for most accurate reading.

See page 20 for USDA saftey guidelines.

Unplugging probes and cleaning with damp cloth will prolong the life and accuracy of your probes.

Reinstalling rubber protectors over connection ports on controller after each cook will prolong the life and quality of your controller.

DO NOT FULLY SUBMERGE PROBES IN WATER OR WASH IN DISHWASHER!

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Operating your REC TEC STAMPEDE

Power Button:

Press power button to turn grill on and adjust temperature knob to desired temperature.

• Turning the grill ON activates the automatic startup mode and illuminates the digital readout.

• If your grill fails to light itself within 30 minutes of startup, the Smart Grill Technology™ processor will turn the grill off and display ER-2 on the screen. See page 16 for ER Codes

•

Pressing the power button again activates the shut down mode of your grill. If grill’s actual temperature is below 160ºF, pressing the power button will simply turn the grill off.

• When the power button is used to shut down your grill, the Smart Grill Technology™ processor will stop adding pellets to the fire pot and the fan will continue running to completely burn the pellets remaining in the fire pot. During this cooling process, the display screen will display FAN.

WIFI: Download app from Apple App Store for Apple devices or Google Play, and follow the directions on app.

Temperature Control Knob: Turn knob to select computer maintained temperature in 5º increments.( Range: 200ºF - 500ºF )

Additional Temperature settings: LO and FUL

LO: LO will display as actual temperature when knob is turned counterclockwise beyond 200ºF and

Xtreme Smoke will be activated. The grill will feed pellets to the fire at the minimum feed rate (lowest rate possible to maintain a reliable fire). This will produce the most smoke and achieve the lowest temperature possible, given environmental conditions / type of pellets used.

FUL: FUL will display as actual temperature when knob is turned clockwise beyond 500ºF. Grill will feed pellets to the fire at the 100% of auger capacity. This will produce the highest temperature possible, given environmental conditions / type of pellets used.

Settings Button: Press and hold the setting button to access the adjustable parameters menu. Short presses of the settings button will scroll through the adjustable parameters. Pressing and holding the settings button will exit the adjustable parameters menu.

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Probe A

Probe B

REC TEC GRILLS

SMART GRILL TECHNOLOGY™

WWW.RECTECGRILLS.COM

Temperature Control Knob

Wi-Pellet Connection Indicator

Wi-Pellet Sync Button (see app)

Power Button

Settings Button

Display Screen

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Test Mode - With grill OFF, press and hold the settings button to enter the Adjustable Parameters menu. Enter Test Mode from either of the two screens AUG or OFS by pressing the power button. Each additional press of the power button will advance you through the 8 Test Mode screens. The last screen is the bYE screen. While on the bYE screen, press the Settings button to return to the adjustable parameters screen then press and hold the Settings button and your grill’s controller will return to the OFF state.

Adjustable Parameter 1: Min Feed Rate - Min Feed Rate is the minimum rate that the auger is allowed to feed fuel to the fire pot, regardless of Set Point. Decreasing the value will allow the grill to achieve lower temperatures but will increase the risk of flameouts. Increasing the value will prevent losing fire but will limit your ability to maintain low temperatures on hot, sunny days. Adjustable parameter 1 controller will display AUG. Additionally, the current auger minimum feed rate will be displayed as a number. Turning the temperature knob clockwise will increase and turning counter-clockwise decrease the value within the range of 30 - 250. (Factory preset: 65)

Adjustable Parameter 2: Temperature Offset - Your grill has been precisely calibrated at our facility, but the Temperature Offset allows you to customize how your controller will operate. Should you choose to rely on a secondary temperature probe, you can use the following process to recalibrate your Smart Grill Technology Controller. Adjustable parameter 2 will display OFS. Additionally, the current temperature offset percentage value will be displayed. Turning the temperature knob clockwise will increase and turning counter-clockwise decrease the value within the range of -25.0 to 25.0. (Factory preset: 0)

Probe Calibration: 3 PrA - The screen will display PrA, the current probe temperature offset degree value will be displayed under. Turning the knob will increase and decrease the value by degree within -15 to 15 degrees.

Probe Calibration: 4 PrB - The screen will display PrB, the current probe temperature offset degree value will be displayed under. Turning the knob will increase and decrease the value by degree within -15 to 15 degrees. Values are degree based not percentage based.

VEr XXX - displays current software version.

Screen 5-1 is test mode for your auger motor. You should be able to look in your grill’s fire pot and see the

end of the auger turning very slowly.

Screen 5-2 is test mode for your grill’s ignition system. You should be able to look into grill’s fire pot and see your ignitor begin to glow within a few minutes. DO NOT TOUCH THE IGNITOR.

Screen 5-3 is test mode for your grill’s blower fan. You should be able to hear the fan blowing.

Screen 5-4 is test mode for your grill’s Control Knob. You can turn the knob to see the 000 value increase

and decrease as you turn the knob.

Screen 5-5 is test mode for your grill’s Temperature sensor and Probe A and Probe B. You can see the temperature values for each displayed on the screen. (A value of - - - means the probe is not plugged in or the grill’s sensor is not connected.)

Screen 5-6 is a internal quality control screen that has no function for the user.

Screen bYE is the final screen of the test mode. Pressing the power button again will return you to Screen 5-

1. Pressing the settings button will return you to the Settings Menu, at which time you can hold the Settings Button to exit Settings Menu and get you back to a blank screen.

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AUG

IGN

PrA

PrB

5-4

NOb

000

5-5

Actual

Probe B

85ºF

--- ---

Probe A

Adjustable Parameter 1 Adjustable Parameter 2 Probe A Calibration

Probe B Calibration

5-3

FAN

Screen 5-3

VEr

###

VEr Screen

Screen 5-4

5-6

UF1

Screen 5-6Screen 5-5

BYE

Screen BYE

5-1

AUG

5-2

IGN

Screen 5-1

Screen 5-2

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Preheating(

It is important to allow your grill to preheat and achieve your desired cooking temperature before cooking. This allows the entire grill to heat up and quickly return to your desired temperature once your food is introduced. If you do not allow the grill to preheat, you will find that it takes a longer period of time to bring both the grill and the food to your desired cooking temperature.(

Pellet Information(

REC TEC GRILLS Ultimate Blend premium hardwood pellets contain approximately 8,200 BTU’s of heat per pound and have less than 1% ash residue. Pellets should be stored in a dry area, as wet

pellets will swell and turn back into sawdust. For best results, always use premium hardwood pellets in your grill. The use of grades other than premium hardwood pellets may result in temperature variations, uneven cooking, and poor results. Remember pellets do not contain preserva-

tives and will deteriorate over time.

Caution: Some wood pellets produced for heating fuel have a high content of softwood which can include pitch, and should not be used for cooking. Always check with the pellet manufacturer to ensure that you are cooking with a premium 100% hardwood pellet.

Lid Position!

Always cook with the lid closed. An open lid allows heat to escape, sends false temperature information to your Smart Grill Technology™ processor, hinders the REC TEC’s natural convection air flow, and lengthens cooking time. Cooking with the lid closed keeps the temperature even and cooks food faster. A closed lid also helps to enhance the flavor profile of your food by infusing smoke from the pellet flavor you selected into your food.

Tips and Tricks

Clean your grill regularly to maintain beauty and proper function. It is advised to clean before any long cook. (See page 13 for cleaning instruction)

Always use grill on a level surface.

Check and clean fire pot regularly; this will ensure proper ignition and heat output.

Not all pellets are created equal, always use dry and fresh pellets.

Always store pellets in a dry area.

Get to know your grill, keep good cooking notes. This will help with consistency.

Practice makes perfect.

Always allow your meat to rest before serving.

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Always keep your cooking area clean.

Avoid lifting the lid more than necessary.

Wind can cool your grill temperature.

Always preheat grill to desired temperature before use.

Wipe off stainless steel surfaces before preheating; dirt and food stains can cook into surface.

Always check pellet hopper for debris and remove excess pellet dust as needed. (A shop-vac is the preferred method)

Leave at least one inch of clearance between food for even cooks. (Crowded foods will take longer to cook)

Foods cooked on pans or in containers will require more time than foods cooked directly on grate. This also limits the amount of wood smoked flavor.

Use the REC TEC GRILLS Bullpen Instant Read Thermometer to determine meat-doneness, never rely on time.

Know your food’s internal temp!

Use long handled tongs and spatulas for turning meats, do not use plastic utensils.

Injecting, mopping, and spritzing are great ways to keep meat from drying out.

When going low and slow, plan for your meats stall, larger pieces of meat tend to take longer from 160-180 degrees. Be patient.

Never unplug your grill to turn it off; for proper shutdown see “Power Button” on page 9.

If grill is not used for six weeks or more, it is advised to remove all pellets from hopper.

When not in use, unplug and cover with REC TEC GRILLS Premium Grill Cover.

Temps!

Remember, you can’t tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats -

including pork - can be pink, even when the meat has reached a safe internal temperature.

After you remove the meat from your grill, allow it to rest for a specified amount of time. During the rest

time, its temperature remains constant or continues to rise, which destroys harmful bacteria.

• Hot foods should be held warmer than 140º F.

• Cold foods should be held below 40º F.

• Perishable food should not be left out for more than 2 hours at room temperature - 1 hour when the

temperature is above 90º F.

• Always follow food safety guidelines provided by the USDA.

See page 20 for USDA safety guidelines.

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A few simple steps will ensure that your REC TEC STAMPEDE will give you many years of service with minimal effort.

• Clean your fire pot every 3-5 cooks to ensure proper airflow.

• Use a grill brush to clean your cooking grate after every cook to provide years of trouble free use from them. NOTE: Make sure that no bristles have shed and remain on cooking grate.

• Cover your drip tray with aluminum foil and change it frequently. This is the simplest way to maintain your drip pan. If you have completed a low and slow cook that has caused the accumu-

lation of grease on your foil, you must change the foil before cooking at high temperatures. Failure to do so will most certainly cause a grease fire in your grill.

• Clean the ash from the interior of your grill, fire pot, and hopper every 5-6 bags of pellets. It helps to leave a thin layer of ash on the bottom of the barrel for insulation. (A shop vac is the ideal tool

for this job.) (WARNING–always wait at least 12 hours after cooking to remove ash from

your grill.)

• Use a mild soap and water to clean the exterior of your grill. AVOID USING CAUSTIC CLEANERS.

• If left in exposed area, keep your grill covered and unplugged when not in use.

• Never let your pellets get wet; they will swell and jam your auger.

• If grill will not be in use for 6 weeks or more, cleaning out pellets from your hopper is recommended.

• For a superior cleaning and shine, clean your grill’s outside surfaces (when completely cooled) and then use automotive wax, per the directions.

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Ensure that the unit is cool. Remove the grates, drip pan and flame deflector. Make sure no unburnt fuel remains in the fire pot / air chamber.

STORE COVERED IN A DRY, SAFE PLACE

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Never store the grill in a small space or place in a vehicle

unless completely cool and ﬁre is veriﬁed as extinguished.

Never move the grill while it is still hot.

Never move the grill without assistance.

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We pride ourselves on our grills, grilling accessories, and on our commitment to serve you. Please consult the chart below to help resolve issues you may encounter. Also, please don’t hesitate to contact us with any issues.

Issue

Potential Cause

Solution(s)

Power

Make sure power is plugged into working GFCI outlet, and outlet is not tripped. Unplug grill and check for blown fuse; refer to controller schematic on page 18.

Fuse

Replace fuse manually and try again. Call Customer Service or visit RECTECGRILLS.com if problem persists.

Grill will not light / turn on

Ignitor

Remove cooking grate, flame deflector, and drip pan; visually inspect fire pot and if after 10 minutes:

•your pellets are feeding

• your blower fan is running and your grill is still not lighting; Then your ignitor rod may need to be replaced. Call Customer Service.

Auger motor

Remove cooking grate, flame deflector, and drip pan; visually inspect auger turning in the fire pot. (Note: the auger turns very slowly). If auger is not turning, you may have an obstruction in your hopper. Clean out pellets and try again. If problem persists, your auger motor may need to be replaced. Call Customer Service.

Control board

UNPLUG GRILL. Check to make sure the fuse is intact and has not blown. Check for any loose wire connections. If any wires have become detached, refer to controller schematic on page 18.

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Pellet quality / age

Inspect pellets; ensure that pellets are dry and have not broken down into sawdust. If problem persists, remove pellets from the hopper and clean ash from your firepot, replace with fresh dry pellets.

Excess ash in fire pot

Check the burn pot for ash and clean as necessary (Its advised to clean fire pot every 3-5 uses).

Grill is smoking excessively/

smoke is discolored

Blower fan

Unplug grill. Remove access panel; visually inspect blower fan for any obstructions, loose connections, bugs, etc. Remove obstructions. Power grill on. If problem persists, unplug grill. Spin fan manually for several revolutions. Plug grill back in. If problem still persists, your blower fan may need to be replaced. Call customer service.

Grill will not heat up to or

maintain proper temp

Pellet quality / age

Insufficient airflow

Check fire pot for any obstructions/ash accumulation.

Excess ash in fire pot

Check fire pot for ash and clear as necessary.

Fire continues to go out

Pellet quality / age

Hopper obstruction

Unplug grill. Remove pellets from hopper. Clean hopper of any obstructions or build up.

Issue

Potential Cause

Solution(s)

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Hopper obstruction

Unplug grill. Remove pellets from hopper. Clean hopper of any obstructions or build up.

Pellets are not being delivered

to fire pot

Auger failure

Remove cooking grate and flame deflector plate; visually inspect auger turning in the fire pot. (Note: the auger turns very slowly) If auger is not turning, you may have an obstruction in your hopper. Clean out pellets and try again. If problem persists, your auger motor may need to be replaced. Call Customer Service.

Flare ups

Excessively greasy food while

temperature setting is too high

Cook at 350 degrees or below when cooking excessively fatty foods.

Excessive grease/build up

Excessively greasy food

Cook at 350 degrees or below when cooking excessively fatty foods.

Excess ash in firepot

Clean grill interior.

Smoke coming from hopper

Pellet level very low in hopper

Add more pellets to hopper.

Excess pellet dust lining auger

tube causing burn back

Remove pellets from hopper and vacuum out hopper, auger tube, and fire pot.

ER-1

Power Failure

Make sure power is plugged into working GFCI outlet, and outlet is not tripped. Turn grill off, then back on again to reset controller and clear code.

ER-2

Grill hasn’t ignited in over 30

minutes

Refer to “Grill will not light / turn on” in Troubleshooting (Page #14)

ER-3

RTD unpugged/ grill over

heated

Check RTD connection and let grill cool. Turn grill off, then back on again to reset controller and clear code.

Issue

Potential Cause

Solution(s)

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Manual Start Up:

In case of ignitor failure, you can start your REC TEC STAMPEDE manually:

1. Remove the stainless steel grate, drip pan and flame deflector.

2. Clean out fire pot and place no more than 1/2 cup of pellets in the bottom. Add a small amount of solid fuel fire starter, such as those made from sawdust and wax or use wood shavings. (A paper towel, shredded cardboard, or shredded newspaper can work as a substitute.)

If you have a torch lighter, a fire starter is not needed.

3. Light the fire starter.

4. After the pellets are burning briskly, turn on your grill. If your fire goes out, repeat steps 1-4.

5. If your fire stays lit, replace the stainless flame deflector, drip pan and cooking grate and close the lid. Be careful not to touch the fire.

CAUTION: DO NOT USE FLAMMABLE LIQUIDS SUCH AS GASO-

LINE, GASOLINE-TYPE LANTERN FUEL, KEROSENE, CHAR-

COAL LIGHTER FLUID, OR SIMILAR LIQUIDS TO START OR

FRESHEN-UP THE FIRE! KEEP ALL SUCH LIQUIDS WELL AWAY

FROM THE GRILL WHILE IT IS IN USE.

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Controller Schematic!

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COM

IGN

AUG

FAN

HOT

RTD

TYWE1S 1703181

RoHS

P/N:2.01.01.10004

FOC ID: 2AFNLTWYE18

REC TEC GRI

Pt1000

V 1.6

2017. 10. 10

ANTENNAANTENNA

FANAUGERIGNITOR

TEMP PROBE

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Cooking Notes

Operating Temperatures

“SMOKING” "" 180ºF to 275ºF! “ROASTING / BRAISING” 275ºF to 325ºF! “BAKING” " " 325ºF to 375ºF! “GRILLING”" " 375ºF to 450ºF" “BROILING / SEARING”" 450ºF +!

______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________

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Use this chart* and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature.

*USDA food safety guidelines!

Recipes

Ron’s Bacon Wrapped Pork Tenderloin

1. Fire up your REC TEC and set to 350ºF.

2. Unpack, wash, and trim pork tenderloin as desired.

3. Rub pork tenderloin down with olive oil to give seasoning something to bind with.

4. Apply Ron’s Kickin’ Expresso Joe Rub liberally to pork tenderloin on all sides.

5. Wrap pork tenderloin with bacon making sure to overlap each piece so it holds itself to pork

tenderloin.

6. Season bacon wrapped pork tenderloin with a little more rub.

7. Place on the REC TEC and cook until an internal temperature of 145ºF.

8. Pull tenderloin off of REC TEC, tent with aluminum foil and allow to rest 20-30 min.

9. Slice pork tenderloin to desired thickness.

Pork tenderloin should take approx. 45-60 minutes.

______________________________________________________________________

Ray’s Easy Smoked Pork Butt Recipe

1. Fire up your REC TEC and set to 250ºF.

2. Unpack, wash, and trim your pork butt as needed.

3. Cover pork butt in yellow mustard to give your seasoning something to bind to.

Don’t worry if you don’t like mustard, you can’t taste it. You can use olive oil or vegetable oil as well.

4. Apply Ray’s Front Row Master Blend rub liberally to your pork butt on all sides.

5. Place on the REC TEC and cook pork butt to an internal temperature of 195-200ºF.

6. Take pork butt off and wrap in foil or butcher paper and let pork butt rest for 1-2 hrs.

7. Pull pork butt apart discarding unwanted fat and bark.

8. Season with additional Rays Front Row Master Blend.

Pork Butt should take approximately 1.5 hrs per lb.

______________________________________________________________________

Ben’s Super Easy Hamburgers

1. Fire up your REC TEC and set to 500ºF.

2. Unpack and Patty ground chuck into 1/4 lb burgers.

(80/20 or 73/27 ground chuck is preferred.)

3. Season patties liberally with Ben’s Heffer Dust on both sides.

4. Place on REC TEC and cook until desired doneness.

Rare: 120-130ºF Medium Well: 145-155ºF

Medium Rare: 130-135ºF Well: 155+ Medium: 135-145ºF

5. Add your favorite cheese 2 minutes before you remove your burgers.

6. Toast hamburger buns on REC TEC for about 5-10 min. and place burgers on buns.

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Ross’s 3-2-1 St. Louis Ribs

1. Fire up your REC TEC and set to 250ºF.

2. Remove silver skin membrane from bone side of ribs and evenly coat both sides with yellow mustard. Don’t worry if you don’t like mustard, you can’t taste it, you can use olive oil or vegetable oil as well.

3. Season liberally on all sides with Rossarooski’s Honey Rib Rub and allow ribs to sit out 20-30 minutes at room temperature.

4. Place on REC TEC for 3 hours.

5. After 3 hours pull ribs off of REC TEC and wrap with aluminum foil. Inside foil sprinkle with 1/4 cup brown sugar, 1/2 stick of butter separated into tsp. portions, and 1/4 cup room temperature apple juice. Place back onto REC TEC and cook 2 hours.

6. After 2 hours unwrap ribs from foil and place back on REC TEC for 1 hour. For sauced ribs apply REC TEC BBQ sauce after 30 minutes.

7. After 1 hour pull ribs off and allow to rest 15-20 minutes before slicing.

Ribs should take approx. 6 hours.

________________________________________________________________

SUPER Easy St. Louis Honey Ribs

1. Fire up your REC TEC and set to 250ºF.

3. Season liberally on all sides with Rossarooski’s Honey Rib Rub and allow ribs to sit out 20-30 minutes at room temperature.

4. Place on REC TEC for 6 hours.

5. For sauced ribs add REC TEC BBQ sauce after 5.5 hours (last 30 minutes of cook). For dry ribs sprinkle additional rub before pulling off REC TEC.

6. Pull ribs off and allow to rest 15-20 minutes before slicing.

Ribs should take approx. 6 hours.

________________________________________________________________

Colden’s Perfect Steaks

1. Fire your REC TEC up and set to 500ºF.

2. Season your favorite steak cut liberally with Colden’s Freakin’ Greek Rub.

3. Place steak onto REC TEC and cook until desired doneness.

Rare: 120-130ºF

Medium Rare: 130-135ºF Medium: 135-145ºF Medium Well: 145-155ºF Well: 155+

4. Remove steak and allow to sit 10-15 minutes before serving.

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Jody’s Asian Chicken Thighs

Marinade Mix 1/3 cup hoisin sauce 1/4 cup white wine vinegar 1 cup soy sauce 2 tablespoons sriracha sauce 1 tablespoon pressed and minced fresh garlic

1.5 cups brown sugar

1. Marinate boneless, skinless chicken thighs in marinade mix for 6-12 hrs.

2. Fire up your REC TEC and set to 400ºF.

3. Remove chicken from marinade and season with Jody’s Asian Persuasion.

4. Place chicken thighs on REC TEC and cook until an internal temperature of 165ºF is achieved in thickest part of thigh.

5. Remove from REC TEC and let sit 10-15 minutes before serving.

Thighs should take approx. 45-60 minutes.

______________________________________________________________________

REC TEC Pineapple Upside Down Cake

Ingredients:

1 cup butter, divided (2 sticks) 1 cup light brown sugar 15¼oz can of pineapple slices in juice 7 maraschino cherries 15¼oz box of super moist butter cake mix 3 eggs

1. Fire up your REC TEC and set to 325ºF.

2. In a well seasoned 15½""cast iron skillet, heat ½"cup butter and brown sugar over med heat until

butter is melted then remove from heat.

3. Drain pineapple juice from can into a measuring cup and add enough water to make a cup of

liquid. Add to cake mix in a large bowl with eggs and a ½"cup of butter. Mix well and set aside

4. Place drained pineapple rings and cherries in the bottom of the skillet on top of the melted

butter/sugar mixture.

5. Top with cake batter.

6. Bake in the REC TEC at 325ºF for 50 to 60 minutes or until a toothpick inserted in the center

comes out clean.

7. Immediately cover pan with a platter and invert."Serve with vanilla ice cream and enjoy!

______________________________________________________________________

REC TEC Bloody Mary

1. Rim a glass with Durty Gurl Bloody Mary Rub

2. Add ice, vodka, Durty Gurl Bloody Mary Mix,

3. Stir or shake.

4. Sprinkle a little more seasoning and ENJOY!!

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REC TEC STAMPEDE

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• @+%T^*'$%&'(#*M$D(MLO$,(*#O('$%U*,(#+M[$%(LW(X%U,,(*#O(O*K$(LW(V+%T^*'$A

• An accurate description of the problem.

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REC TEC GRILLS

STAMPEDE

RT-590

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