Ironwood 1300 vs Recteq RT-1250

[rivahgal]

I was ready to pull the trigger on a 1300 that is on sale for $1700 when Recteq was suggested. Specifically the RT-1250. Could anyone weigh in on pros/cons? They are essentially the same cost.

 

[CMTiger]

I can't.....probably not a ton of Recteq experience here to be honest. We do have (or have had) several Timberline owners though so hopefully someone chimes in with their thoughts on that.

I have a Pro575.....so far less of a Traeger than the Timberline models......but I love mine. The app is wonderful. I can control temperature from anywhere in the world with a phone signal (and the grill responds to those changes). I get a decent smoke out of mine on low temps, but if you want a good smoke flavor you'll want to get a smoke tube, but it only cost like $20 so it's nothing really in the grand scheme. The probes on the Pro575 stink and as I understand it it's the same on the TL. Like ambient temp and meat temp. I'd suggest having a 3rd party probe to monitor each. It's not really a massive deal on the low temps for the pit temp, but the higher you go the difference in the traeger read out and the actual read out can get pretty significant. That said if you're cooking a brisket on really low.....225 or so.......and the pit is only around 195........well you're gonna have a long wait to reach an internal temp of ~203. I'm not saying that's the proper temp to even cook at.....just throwing it out there. The meat temps are really bad and shouldn't be relied on. Now......no leave in probe should be 100% relied on. You always need a good instant read, but the traeger ones seem especially bad. Like you're going to eat your poultry at 145 if you trust them bad. Just get a aftermarket set up.......you need more than one probe anyway is how I look at it.

I think I mentioned earlier that the controller on the Traeger holds temp well. Probably should elaborate a bit. It does....and responds well to changes.....but it's not going to hold at a straight line on a temp graph for a 10 hour cook. There are swings up and down, but as I understand it is by design to help with the smoke output. I think people kinda expect the 5 degree variance that something like a kamado supposedly has, but that's not how these units function. So don't get to bent out of shape on that.

 

[primeone]

I don't have any personal experience with RecTeq grills, but I've heard some positive reviews from friends.

With that said, overall I've been really happy with Traeger and the end results from my cooks. I still think there are some issues with the newer Traeger grills that need to be ironed out, but the older Ironwood and Timberline models are great.

Let us know what you decide!

 

[Whf95222]

I was ready to pull the trigger on a 1300 that is on sale for $1700 when Recteq was suggested. Specifically the RT-1250. Could anyone weigh in on pros/cons? They are essentially the same cost.

Trust me bit a Recreq you’ll be much happier. I went through three Traegers with temperature issues. Never got it fixed. Finally got my money back and bought Recteq keeps temperatures within 2°. I bought an RT 700. had it for a year and a half still works great.

 

[JPSBBQ]

Trust me bit a Recreq you’ll be much happier. I went through three Traegers with temperature issues. Never got it fixed. Finally got my money back and bought Recteq keeps temperatures within 2°. I bought an RT 700. had it for a year and a half still works great.

Just keep in mind that manufacturers have figured out that the tight regulation of temperature results in little smoke profile. The new cutting edge cookers are likely designed to intentionally fluctuate the temps to produce a less efficient burn thus a superior smoke profile. The Traeger's have improved dramatically in smoke profile due to this epiphany. They hit the MEAN temperature which basically produces the same time frame for the cook overall, or at least very close. The once highly desired PID with close temperature control is not the shiny new penny any longer. FWIW