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REC TEC STAMPEDE
;$KK$%(5%LM(/*N(*#O(/L#
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
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
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
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.
#1
F
D
C
E
B
#3
#6
#7
#10
#4
#8
#9
#5
#1
☐ 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
#2
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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.
A
B
C
D
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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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.
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.
1
AUG
65
2
IGN
0
3
PrA
4
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
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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
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.
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.
Replace fuse manually and try
again. Call Customer Service or
visit RECTECGRILLS.com if
problem persists.
Grill will not light / turn on
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.
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.
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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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.
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
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
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
clean dry pellets.
Check fire pot for any
obstructions/ash accumulation.
Check fire pot for ash and clear as
necessary.
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
clean dry pellets.
Unplug grill. Remove pellets from
hopper. Clean hopper of any
obstructions or build up.
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Unplug grill. Remove pellets from
hopper. Clean hopper of any
obstructions or build up.
Pellets are not being delivered
to fire pot
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.
Excessively greasy food while
temperature setting is too high
Cook at 350 degrees or below
when cooking excessively fatty
foods.
Excessive grease/build up
Cook at 350 degrees or below
when cooking excessively fatty
foods.
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.
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.
Grill hasn’t ignited in over 30
minutes
Refer to “Grill will not light / turn
on” in Troubleshooting (Page #14)
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.
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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!
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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!
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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!
Ground Meat & Meat Mixtures
Poultry Thighs, Legs, Wings
Stuffing (cooked alone or in bird)
Precooked Ham (to reheat)
145 or Cook until
is opaque
Shrimp, Lobster, and Crabs
Cook until flesh
is pearly &
opaque
None
Clams, Oysters, and Mussels
Cook until flesh
is milky white
and firm.
Seafood
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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.
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 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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REC TEC GRILLS
STAMPEDE
RT-590
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©2019, Rec Tec Industries, LLC