Recteq Flagship 1600 Review: An Upgraded Smoker

while my love Smoked meats have been well documented, in fact my own journey into mastering fire began just last spring when I had the opportunity to review the Traeger Woodridge Pro. When Rectec called with a similar offer to test out the Flagship 1600, I figured it would be a nice way to stay warm all winter long.

While both smokers have a lot in common, the Rectec definitely feels like an upgrade from the Traeger I’ve been using. Not only does it have almost double the cooking space, but the huge pellet hopper, rounded barrel, and proper smokestack help me feel like a real pitmaster.

The trade-off is losing some of the usability features that make the Woodridge Pro a great first smoker. Setup isn’t as simple, and the larger footprint and less ergonomic conditions require a little more experience or patience. With both options, excellent smoked meat is just a few button presses away, but speaking as a person with both in my backyard, I’m firing up the Rectec more often.

being settled

Photograph: Brad Bourke

Installing Rectec was not as time-consuming as Woodridge, but it was more difficult to manage on your own. Some steps, such as attaching the bull’s horns to the lid, or inverting the barrel on its stand, will really benefit a patient friend or loved one. Like most smokers, you’ll need to run a burn-in cycle at 400 degrees Fahrenheit to ensure there’s nothing left over from manufacturing or shipping. Given the amount of setup time and the need to cool the smoker afterward, I would recommend setting it up on a Friday afternoon if you want to smoke on a Saturday.