This thing just keeps putting in the work! I can't believe I waited as long as I did to jump on the pellet train! Everything has been awesome so far! Ribs, burgers, sausage, Mac-n-Cheese, pizzas, wings, a turkey, and now just a couple little pork shoulders!
By the Horns for life!
So, I'm very new to pellets but my second pizza is on point!
Bought two 14x16 rectangular pizza stones and placed them across the entire bottom rack of my FS1600. Preheat to 450 and pitch the pie. Half turn at 6 minutes done in 12 minutes! Can easily cook 3 12" pizzas at a time or 2 14"
I may never order delivery again!
I built a 12 x 16' metal framed gazebo last year. Have all of my cooking equipment under it now. Haven't built any cabinets or countertops yet as I'm still determining where I want everything so far.
Desired built in equipment (currently own)- Recteq Flagship 1600, 36" Blackstone Griddle, and 26" Weber Kettle, 6' x 2' stainless steel prep table (for island)
I will be adding a 32" drop in farm type sink for clean up chores (never ending)
Current design has the Bar top extending past the roof line as well as the Hibachi bar area. The Recteq Grill will be mostly covered but the back will be just outside of the roof line as I have it drawn currently to allow for more free movement inside the kitchen area.
Floor is currently 3/8" crushed limestone, may eventually pour concrete but not sure.
Proposed frame work for base cabinets will be heavy gauge galvanized metal framing seated on ground auger bases to prevent settling. All framework will be wrapped in cement board and finished with a face brick/stone and countertops will be 2"T concrete, no flamable substances. Planning to use vented stainless steel cabinet and drawer faces throughout the base cabinet structure for plenty of storage under cabinets.
I've been running kettles, Griddles, stick burners offsets, WSM's and UDS's for 20+ years always said pellet grills were the easy button and I wouldn't do it!
So anyhow, last week I though I would start small and bought my first pellet "grill". Ordered myself a Recteq Flagship 1600 to build into my outdoor kitchen project. So far I have dome the initial burn, then reverse seared some Fillet Mignon Friday night, bought a Weber pizza store to try my hand at wood fired pizza on Saturday (it was ugly but amazing)
So I come here seeking advice on a few things
Has anyone built one of these in? If so do ypu have any recommendations? Looks pretty straight forward remove lover legs and cart, weld on bolt flanges and secure to concrete counter with hilti anchors but if anyone has suggestions I am open to them.
Is the additional smoke box for cold smoking or cambro worth adding on?
It will be under a gazebo but close to the outside edge, should I order a cover? Is there a cover that works well with the additional smoke box if that is the route I choose?
Has anyone tried to use the 14x22 pizza stones on Amazon to make the bottom rack a multi pizza oven for pizza night parties?
Thank you for your expertise!