The REC TEC Cold Smoker Box gives you the ability to cold smoke fish, cheese, jerky, sauces, spices, or even condiments. With three stainless grates inside the chamber, space is never an issue. You can even use the smoke box as a warming area at the end of your cook to keep the smoke rolling until it is time to eat. The stainless drip pan in the bottom of the Smoke Box flows into your existing drip bucket, making clean-up simple and easy. It attaches to your RT-680 using the existing holes ensuring a care-free installation.
Posted by Todd P. on 19th Jan 2017
It is a great addition that doesn't affect the operation of the main smoker.
This works great, when I can use it, I can only use it in ambient temps of less than 65 degrees. which rules out most of the year in the deserts of the southwest. :(
Try alder wood smoked pepper jack.....MMMMMMMM
Posted by Court on 17th Jan 2017
Great addition to my son's new Rec Tec
Posted by John M Pellegrini on 5th Jan 2017
I ordered the Cold Smoker Box in late December, just before Christmas. It still arrived on time during the holiday shipping season. After curing the box, my first try was some cheese. It is still aging in zip lock bags and should be ready in a few more days. I slow cooked a turkey breast and smoked the cheese at the same time. It is very efficient. A great product I highly recommend.
Posted by Jim on 5th Jan 2017
I received my cold smoker attachment just before Christmas. Assembly to the Rec Tec was quick, simple, and solid. It adds about 13" to the overall width of the grill and moves the smoke stack to the rear of the cold smoker.
I smoked my first batch of cheese and it was well received by all.
Posted by Steven Siracusa on 27th Dec 2016
I should have purchased the same time as the grill itself! It's a must have especially if your gonna smoke fish or cheese!
Posted by Unknown on 27th Dec 2016
Just put it on and smoked some cheese. It turned out great. The one warning is to put softer cheeses (Brick cheese in this case) on the lower rack as far away from heat as you can.
Posted by Don on 26th Dec 2016
Bought the cold smoke box to smoke our dried beef in and cheese. Did our first batch last week. Came out great!
If anyone wants to try dried beef like the old farmers made years ago here's the recipe. This is for 25 lbs of eye of the round or deer roast. 28 oz. salt 14 oz. brown sugar 1.25 gal. Water. Put water salt and brown sugar in pot boil till sugar is dissolved. Let cool pour over roasts in clean 5 gallon bucket or crock if you have one. Put in frig for 14 days stirring them every two days. Take out on day 14 put in smoker box with hickory cold smoke for 4-6 hours. Take out and hang up until the meat is as dry as you want. It will not spoil it is salt cured. Slice thin put on homemade bread and butter enjoy!!
Posted by Dave Moore on 24th Dec 2016
You can really smoke the way you want with hot or cold smoke. Doesn't get any better than this!
Posted by Roger C. Nicol on 5th Dec 2016
I loaded the Rec Tec grill with a big turkey for Thanksgiving and placed two turkey breasts into the Smoker box. The turkey and the breasts were finished about the same time and both tasted really good. I have also placed cheese in the Smoker to add some additional flavor. Looking forward to trying other food - it is fun to experiment . Great purchase and addition to the grill.
Posted by Tom on 4th Dec 2016
The cold smoker box is a great addition to the RT680. I was looking to fabricate a cold smoker for my RecTec. Fortunately, the wife discovered this addition. Easy installation and it makes the whole grill look badass. I've done several blocks of cheese and they've come out fantastic. Must have addition to your grill.
Posted by Unknown on 11th Nov 2016
Fits like a glove ,well made !!!!
Posted by Bill Rice on 4th May 2016
I've only tried it make some beef jerky so far. I was able to put 4 pounds of meat in it and it came out awesome. Already have several requests to make more. Can't wait to make some bacon with it.
Posted by Zman on 4th May 2016
I just bought this attachment a few days ago but I have already smoked fish using it. Let me tell you it came out fantastic! I'm going to smoke some jerky next and cannot wait. You will not be disappointed.
Posted by Mark Geisert on 29th Apr 2016
Great for smoked cheese & fish! Also very handy as a warmer for vegetables. Can't wait to use it to make lox.
Posted by Andrew on 27th Apr 2016
I purchased the cold smoker with the grill package, and it is a must have to round out the grill. I've only used it a few times to smoke some cheese, but it worked great, and I received the grill about 3 weeks ago and I've been using it every weekend
Posted by Craig Fox on 21st Apr 2016
Like the Grill, this product is built the exact same way "Quality". I was very pleased when I opened the box and the smoker box was build the exact same way the rest of the grill was. If you already own the 680 do yourself a favor and buy this cold smoker box before the price goes up, as it is grossly under priced in my opinion. It was very east to install and complements the Grill. Having all that extra rack space is awesome to. You will not be disappointment in this addition to your grilling options.
Posted by Blane White on 15th Apr 2016
Great product and very easy to use and monitor. Great for warming and also cold smoking at low temp.
Posted by David Doan on 21st Mar 2016
smoked some cheese and it worked well. Got too hot at 180 degrees on smoker so I cut it off and put my Amaz n smoke tube in to finish. Worked fine.
Posted by John on 8th Feb 2016
Every rec tec should have one of these
Posted by Danoaz on 28th Jan 2016
As of today- I just use it to keep the sides warm. As I am monitoring the temps and looks like it will work for my low temp (cold) smoked bacon and salmon...soon to be tested. Visually - awesome...few envious friends.
Stay tuned for the end results....
Posted by Unknown on 26th Jan 2016
Love the cold smoker holds a ton of meat. Must have!!
Posted by Bill Wyko on 19th Jan 2016
So I got my new cold smoke box in a few weeks ago, installed it myself rather easily although it would be easier with a friend. Had it up & running in about 1/2 an hour. I ran the temp up to 450 to season it, then tried my first attempt at cold smoke. I started with some sharp Cheddar blocks. I didn't want to waste the heat in the cook chamber so i decided since it was around 45 degrees outside, I'd through some ribs on too. Turned out with the Rec Tec at 225, I was still able to keep the smoke chamber under 90 degrees and make ribs at the same time, win, win. The ribs were amazing as always but I let the cheese age for a week. When that time went by, I cracked open the cheese and to my amazement, the cheese was outstanding, best cheddar I have ever had. Now I have done a pork belly and had the same results, the best damn bacon I've ever sunk my teeth into. Considering the amazing price on this lil addition and all you will get out of it, this is an incredible value. If you don't have one yet, I highly recommend you expand your skills and get one now.
Posted by T.Scott on 31st Dec 2015
I love my new grill ive had an antique treger for years and it finally rusted apart so I went to hunting a new grill I looked at the new tragers and read reviews on many others after a lot of head scratchin I was sold on the stainless internal parts ive used it almost everyday for a month no troubles just a little getting used too ive cooked ribs, chops, pork butt, venision backstrap, steaks jerky bisquites everything is flippin awesome I also purchased the cold smoker im not sure about this yet I got it for cheese with the smoker as low as I could get it the top side of the cold smoker was to hot for the cheese and on the bottom side it was cold enough but not nearly as much smoke there gona take some trial and error with that had the same trouble in reverse with jerky I also really enjoy the youtube videos ive used them a bunch too help learn the grill thanks for a great product.
Posted by Bill Wyko on 31st Dec 2015
I recently received my cold smoker 7 was excited to put it to use, problem was, I needed to make 3 racks of ribs too. Turns out with an air temp of 54 degrees, I was able to do both at the same time. I smoked 4 blocks of sharp cheddar as well as smoked 3 racks of ribs. the smoke chamber stayed right at 90 degrees on the lower rack, 110 on the upper rack & 225 in the smoker. I had to let the cheese age for a week, that was tough, but worth it in the end. The cheese was the finest smoked sharp Cheddar I've ever had & as always, the ribs were awesome. I'm on to other cold smoke things now, doing research on sausage now. This is a fun aspect of pellet cooking, looking forward to the future of this awesome addition. (a little note, if your smoker is in the sun, put a light colored towel over it if you need to bring the temp down or just take it out of the sun. The sun beating on it can raise the temp 10 to 15 degrees) So in the end, this is a wonderful way to expand your grilling expertise for very little expense. Remember as with any meats, always make sure you are handling it safely.
Posted by AJ on 23rd Dec 2015
The cold smoker box is under the Christmas tree, but the cold smoker was installed right away. Install was easy, there is a 6 inch round metal flange that bolts to the inside of the main smoker (that was not in the directions).
My first smoke with the new cold smoker attached was brisket and pork butt in the main smoker and jerkey on the top shelf ,salmon on the middle shelf and cheese on the bottom shelf of the cold smoker.
AWESOME is all in can say.