This backyard smoker delivers results even a Pitmaster would approve of

Constant heat over a very large cooking surface. Significant smoke production at lower temperatures. Generously sized pellet hopper. Very low maintenance.

The application is well equipped but buggy. Some ergonomic and usability considerations.

While my love of smoked meats is well documented, my own journey to keeping the fire burning began last spring when I jumped at the chance to review the Traeger Woodridge Pro. When Recteq called me with a similar offer to check out the Flagship 1600, I thought it would be a good way to stay warm all winter.

Although the two smokers have a lot in common, the Recteq definitely feels like an upgrade from the Traeger I use. Not only does it have almost twice the cooking space, but the huge pellet hopper, rounded barrel, and proper chimney help me feel like a true pitmaster.

The tradeoff 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, great smoked meat is just a few button presses away, but as someone who has both in their backyard, I fire up the Recteq more often.

Settle

Installing the Recteq didn’t take as long as installing the Woodridge, but it was more difficult to manage alone. Some steps, like attaching the bull horns to the lid or flipping the barrel onto its stand, would really benefit from a patient friend or loved one. Like most smokers, you will need to run a burn cycle at 400 degrees Fahrenheit to ensure nothing is left over from manufacturing or shipping. Considering the setup time and the need to cool the smoker afterward, I would recommend setting it up on Friday afternoon if you want to smoke on a Saturday.

Like the Woodridge, the Flagship has its own app and Wi-Fi connection, which is great for monitoring or adjusting the temperature without getting out of your lawn chair. It also stores up to 30 days of cooking history with a searchable graph, something I expressed during my review of the Traeger. Otherwise, I’m not as happy with the app. It’s not very user-friendly or responsive, and it likes to randomly send me push notifications that it’s preheating to 400F, sending me rushing out to the yard to make sure it hasn’t randomly tried to ruin my pork belly with an hour to go.

Even heat, abundant smoke

Smokers rarely have completely even heat, but I like Recteq’s approach to mitigating the problem more than Traeger’s. The Recteq’s firepot is located right in the center of the barrel, with a symmetrical heat spreader and drip collector that angles toward the trays at each end. The good thing is that I measured no more than 7 degrees difference when cooking between the center of the smoker and the outer edges of the middle rack. The downside is two separate drip buckets for draining and cleaning, but I feel OK making that compromise for a more evenly cooked brisket.

In fact, “cooked evenly” doesn’t even begin to describe some of the excellent dishes I’ve prepared on the Recteq over the past month. My favorite for a big Saturday is pork belly, and the Recteq produced noticeably more substantial smoke rings and a juicier interior than the Woodridge. It also heats up faster, which worked particularly well for chicken using the 0-400 methodand produces a lot more smoke at 225 degrees Fahrenheit, my favorite smoking temperature. I’m also pleased with the Recteq’s “low” heat setting. It goes down to about 170 according to my wireless thermometer, which is slightly lower than the Woodridge’s “super smoke” mode, and was excellent for packing a ton of smoke flavor into a salmon fillet.

The Recteq gets a bit hotter overall than the Traeger, with a theoretical maximum of 700 degrees Fahrenheit, but the most smoke is generated below 250, so anything above that temperature is pretty much a big oven. High heat is great for pizza or finishing poultry with the skin on, but you’ll chew pellets in the process, and the Woodridge’s 500-degree Fahrenheit maximum temperature is more than enough for cooking things.

Take control

There are some ergonomics and usability issues. Whether you think the big megaphone-shaped handles on the front are fun or tacky, they add a bit of weight to the already thick lid. It’s great for retaining heat, but I definitely let it slam several times by accident while trying to check the meat or juggle the trays and sprayers, and the horns aren’t as easy to grip with an elbow or wrist as a bar would be. The Flagship also includes six racks, but the top shelf is only wide enough for a single shelf, meaning you’ll always have an extra rack to hang.

One area where the Recteq definitely wins is sustain. Traeger recommends deep cleaning the entire interior of the grill every two to three cooks, including a thorough degreasing and vacuuming, which is both messy and time-consuming. The Recteq only needs to vacuum the firepot and replace the foil every few cooks, and the brand recommends lowering the hopper all the way down every four or five bags of pellets. Ash buildup inside is accounted for in the design and helps provide additional insulation, so you only need to clean it once or twice a year.

Most people will have no reason to buy a second smoker, so many people will wonder what the difference is between this one and the competing Traeger. If you’re just starting out, you might be a little overwhelmed by the Recteq’s less user-friendly interface and setup, not to mention the massive size consuming more pellets when you may not need them. That said, the lack of maintenance, excellent heat distribution, and powerful smoke made it a worthwhile upgrade for me after only about a year of smoking. If you just want to make ribs once a month, the Traeger will be easier to use. If you’re willing to get nerdy about temperatures, aluminum boats, and vinegar spray mixes, I’d go with the Recteq.