Recteq makes Pele’s grillsBut these people cannot do everything when it comes to cooking in the backyard. So when the company sought to create an alternative to the gas grill, without creating an actual gas grill, it needed to do something completely different.
With its recent launch X-Fire ProRECTEQ may have done so. The company says that its double cooking combines the best pellets and wooden gas, providing a temperature ranging from 225 and 1250 degrees Fahrenheit. But it was not only about reaching this high level of heat. For Recentq, the double capacity coordination with the intuitive design was more important.
“Part of our development process was to follow the GAS GRill market, attracting new users to Pellet Grill,” said VP of Recteq Ben Lesshafft products. “We really felt that the best way to do this is to meet them on the grass.”
Gas grills are very easy to use. They feel more for most people because they work a lot like a fireplace and light while pressing a button. It is designed primarily for high cooking, as these are the meanings that you want for burger, meat slices and other basics of cooking when you don’t want to obtain additional care and cleaning coal. Run it, cook your food, and extinguish it. Moreover, gas grills have multiple burners, which allow the chefs of the backyard to adjust and maintain multiple temperature areas as needed.
With the X-Fire Pro Recteq needed to create a similar burning container. Only one of these will not be enough to cover the 825 -inch cooking space on such a large grill. This is especially true when there is a direct heat option. However, double fire utensils are not necessary for performance with an area of 1250 degrees. Therefore, the company uses the Bullseye Deluxe firefighters that can also get 1000 degrees.
Lee Lesshafft walked through how this Recteq achieves this, using a fire container “like gases” that lights the wooden gas that is produced when the cells burn. With a double-walled construction for this decisive ingredient, which works similar to the air flow channels on a single fire hole, the company can ignite that wooden gas at temperatures exceed 500-600 degrees for “a fast amount of heat”.
Now that RSTEQ has managed to reach a large amount of heat by using the entire cells, it needs to allow food to communicate directly with the fire. “This is an adjustable inhibitor,” said Lesshafft. “You can completely close, partially open, along the road open and wide open.” Inhibitors and control feature on the SEAR adaptive control is available on the fire bowl on the right side.
On the left, there is a steel deviation that covers the source of heat. This allows the hot and cold sides of the grill, or hot and non -hot, both of which are common cooking settings for gas barbecue. You will need a higher temperature to upgrade a slice, but the indirect temperature is more to bring it completely to the temperature. Or you may have people on each of the slices of meat cooked differently. Either way, gas grills allow you to have various heat areas as well as X-Fire Pro.
Of course, X-Fire Pro also had to be a Pele’s grill, and this brings us back to the field of Recteq experience. “Nobody with a gas grill around the pork, prekatite and ribs,” Lesshafft mocked.
Better Pele Grills in low -smoking smoking. Certainly, you can do bread, roasting and low burning on most models, but bread and butter here are smoked meat, seafood and other dishes. Most Pele Grills provide these days a form of communication – Bluetooth, Wi -Fi or both – So that you can keep a tab without progressing without standing out of the entire time. This is usually done using an application that also allows you to adjust the cooking temperature of the grill, or activate or close it from afar.
To put smoke on X-Fire Pro, only the left fire bowl works. This pierced deviation that you mentioned is designed in a way that is pushed towards the middle of the grill. It is similar to how to make a smoker displacement (incendiary stick). Although the active fire bowl on the left side of the cooking room, “the temperature balance is remarkably stable,” indicated by Lesshafft.
To synthesize two types of grills in one unit, Recteq also had to design control items that would be easy to understand for both GAS and Pellet Grill users. “We wanted to create a lot of things that were familiar to the gas consumer,” he said. “These are the handles on the front, a lot of non -rust (steel), and even when running, these are LED rings around the lights.”
There are four handles in total. One on the left controls two modes of the grill: smoke and grill. When determining the latter, all lamps light around these red handles. There are handles to control the burner/fire bowl, allowing you to determine low, medium, high or maximum. There is also adaptive SEAR control handle that allows you to adjust the amount of direct flame that comes into contact with your food.
When the time comes to put smoke, stir a maximum left handle and convert the X-Fire Pro controls into a traditional Pele grill. The lamps around the four central handles change in red to white, and the control unit that is installed on the side shelf is turned on. Here, you will set the settings for these low and temporal chefs and monitor temperatures. If you are not accustomed to the Pellet grill, the control unit screen will help tips like a reminder to keep the cap closed during smoking.
Most of the people who have a billet grill are aware of using the phone application to track temperatures and reach remote control elements. Recteq offers that in smoke position on X-Fire Pro, which means that no one will manipulate the shoulder of pork or prekkite bodies for 8-12 hours. Like a lot of competition, this works on the Wi-Fi network in your home.
While the grill is designed to play two completely separate positions, you can easily switch between them. If you want to oppose a steak, for example, you can just smoke it first at 225 and then open the cap and change to the grill position. The left fire bowl is already going, but this would stimulate the amount on the right to the required external end. Lesshafft said that the transition from the grill position to a smoking mode “requires little patience”, because the metal room has become hot and will take some time until the grill cools to the appropriate temperature.
He said: “We really tried to design it in the final amount of diversity.”
In the end, it seems that this is what Recteq did. The company put a separate grill in one machine, which meets the needs of chefs in the backyard who know each one separately. In doing this, she built a unique grill protruding from most competition. X-Fire Pro is not a Pele grill with enough burning performance to make it passable, it’s a high heat monster. It provides a much more flavor than gas by burning pellets, and it is much easier to check your fuel levels here more than you deal with the tank.
“We want to provide what they need (in gas grill),” ” “If you want to dip your toe in the water of some foods that you cannot get on the gas grill, this gives you the car to do this too.”
I will put X-Fire Pro in the test soon, so know if it is worth the sharp investment of $ 1550. Yes, you can find a decent gas grill for its solid pele grill for less. But you have two cooking devices on the deck or annihilation, and you still have to have a concern of the propane tank levels before each barbecue session. The new Recteq should treat this, and if performance performance is lining up, it will also put a new piece of barbecue equipment in your backyard.
Time will determine whether Recteq has really combined cooking pattern.
This article was originally appeared on Engadget on https://www.engadget.com/home/kitchen-tech/best-of-both-worlds-how-recteq-designed-a-peet-grill-for- GAS-Grillers-163047921.html?
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