The best of both worlds: How Recteq designs a pellet grill for gas grillers
Recteq makes Pellet grillsBut these cannot do anything when it comes to cooking in the backyard. So when the company strives to create an alternative to gas grillers without making a real gas grill, something radically different had to be done.
With its newly launched X-Fire ProRecteq may have done this. The company says that it combines the best of wood pellets and gas, offering a temperature range between 225 and 1250 degrees Fahrenheit. But it wasn’t just that you get to this high level of heat. For Recteq, it was most important to harmonize the double capabilities with an intuitive design.
“Part of our development process went after the gas grill market, attracting new users to the Peltet Grill universe,” says Vice President of Recteq Ben Healhafft products. “We really felt the best way to do it was to meet them on their grass.”
Gas grills are very easy to use. They feel more familiar to most people because they function a lot like a stove and light by pressing a button. Basically designed for a higher ball cooking, these are the grilles you want for burgers, steaks and other basic cooking things when you do not want to feed with extra care and cleaning of charcoal. Turn it on, cook your food, turn it off. Moreover, the gas grill has many burners that allow the back yard chefs to regulate and maintain multiple temperature zones, if necessary.
With the X-Fire Pro Recteq required to create a similar match/fire adjustment. Only one of them would not be enough to adequately cover 825 square inches of cooking so large grill. This is especially true when there is a direct heat option. However, double fire pots are not necessary for the 1250 degree performance. For this, the company uses fire pots from its Bullseye Deluxe model, which is also in a state of 1000 degrees.
Leshaft translated me through how Recteq achieves this, using a specially designed gas -style fire that ignites the wood gas that is produced when the pellets burn. With a bilateral construction for this decisive component, something that works similar to the airflow airway airline channels of a solo stove, the company can light that wood gas at temperatures above 500-600 degrees for “accelerated amount of heat”.
Now that Recteq can reach an extraordinary amount of heat, using the pellets completely, it must allow the food to come in direct contact with the flames. “This is the adjustable shock absorber,” Leshaft said. “You can close completely, partially open, almost open and wide open.” The shock absorber and the adaptive Sear control function are only available in the right fire fire.
On the left is a perforated steel deflector covering the heat source. This allows the hot and cold sides of the grill or hot and not so hot, both are common settings for gas grilled cooking. You will need greater heat to wipe the steak, but more light heat to bring it completely to temperature. Or maybe you have people who everyone likes their steaks prepared differently. Either way, the gas grill allows you to have a variety of heat zones as well as the X-Fire Pro grill mode.
Of course, the X-Fire Pro also had to be a pellet grill, and this brings us back in the field of Recteq expertise. “No one with a gas grill boasted about a pork ass, chest and ribs,” Leshaft shook.
Pellet grill is better when smoking with low and cracking. Of course, you can make baking, baking and limited series of most models, but bread and butter here are smoked meat, seafood and other dishes. Most pellet grills nowadays offer some form of connectivity – Bluetooth, Wi-Fi or both – To be able to maintain sections for progress without standing outside. Usually this is done with an application that also allows you to adjust the cooking temperature of the grill, activate certain modes, or turn it off from afar.
For the X-Fire Pro smoke mode, only the left fire runs. This perforated deflector I mentioned is designed in such a way that the heat is pushed into the middle of the grill. It is similar to how an offset smoker works (burner). Although the active fire is on the left side of the cook chamber, “the temperature balance is remarkably stable,” Lesshafft noted.
In order to completely synthesize the two types of grilles in one device, Recteq also had to design controls that would be easy to understand for both gas and pellet grill users. “We wanted to create many things that were familiar to the gas consumer,” he explained. “These are the buttons in the front, very stainless (steel) and even when you turn it on, these are the LED rings around the lights.”
There are four buttons in total. This left controls the two grilled modes: smoke and grill. When you choose the latter, all the LEDs around these buttons glow red. There are two buttons to control the burner/fire, which allows you to choose low, medium, high or maximum. There is also a Sear adaptive control button, allowing you to adjust how much a direct flame comes in contact with your food.
When it comes time for smoke mode, turn this far left button and the X-Fire Pro controls make the machine a traditional pellet grill. The LEDs around the four central buttons change from red to white, and the controller that is mounted on the side shelf is switched on. Here you will adjust the settings for these chefs with low and low and monitor temperatures. If you are not familiar with the pellet grill, the controller’s display will help tips as a reminder to keep the lid closed while you smoke.
Most people who have cooked with a pellet grill are familiar with the use of a telephone application for temperature tracking and access to remote control. Recteq offers the one in X-Fire Pro smoke mode, which means no one will look at a pork shoulder or a grill on the back for 8-12 hours. Like much of the competition, this works in your home Wi-Fi network.
While the grille is designed to operate in two completely separate modes, you can switch between them with ease. If you want to turn, for example, to remove the steak, you can just smoke it first at 225 and then open the lid and change the grill mode. The left fire is already going, but that would activate the one on the right for the desired outdoor coating. The switch from grilled to smoke mode “requires a little more patience,” Leshaft said as the metal chamber heats up and will take some time to cool the grill to the appropriate temperature.
“We really tried to design it with the best flexibility,” he said.
And in the end, this seems to be what Recteq did. The company put two separate grills in one machine, taking care of the back yard cooks who are familiar with each of them individually. And in this way, she built a unique grill that stands out from the greater part of the competition. The X-Fire Pro is not a pellet grill with a stunning enough performance to make it passable, but is a high-ball beast. It offers a lot more gas aroma by burning pellets and it is much easier to check your fuel levels here than when dealing with a tank.
“We want to deliver what they need (in a gas grill),” Lessshafft concluded. “If you want to dip your toes in the water of some food that you cannot get on a gas grill, it gives you the vehicle to do it and that.”
I’m going to release the X-Fire Pro on the test, so see if it’s worth a steep $ 1,550 investment. Yes, you can find a decent gas grill to pair with a solid pellet grill for less than that. But on the deck or courtyard you will have two cooking appliances and you will still have to fight with anxiety from the levels of the propane tank before each grill session. The new Recteq model should remedy that if the execution claims are detained, it will also put a new piece of grill facilities in your backyard.
Time will show if Recteq has really merged the two cooking styles.
This article originally appeared on Engadget at https://www.engadget.com/home/kitchen-tech/best-of-both-worlds-how-recteq-designed-a-pelet-rill- For
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