Recteq Flagship 1600 review: An upgraded smoker

While my love of smoked meats is well documented, and my own journey into dealing with fire actually began last spring when I took the opportunity to review the Traeger Woodridge Pro. When Recteq approached with a similar offer to try out the Flagship 1600, I thought it would be a good way to stay warm all winter long.

While smokers have a lot in common, the Recteq definitely feels like an upgrade from the Traeger I’ve been using. Not only does it have twice the cooking space, but the huge pellet hopper, round barrel, and convenient chimney help me feel like a real pro.

The trade-off loses some of the ease-of-use features that make the Woodridge Pro a great first smoker. Setup is not that simple, and the larger space and less comfortable conditions require more experience or patience. With both options, premium smoked meats are only a few button presses away, but speaking as someone who has both in his backyard, I’ve been turning the Recteq on more often than not.

Get settled

Photo: Brad Burke

Setting up the Recteq wasn’t as time-consuming as the Woodridge, but it was more difficult to manage on my own. Some steps, like attaching the bull’s horns to the lid, or flipping the keg onto its stand, will really benefit a sick friend or family member. Like most smokers, you’ll need to run a combustion cycle at 400 degrees Fahrenheit to make sure there’s nothing left over from manufacturing or shipping. Due to the amount of prep time and the need to cool the smoker afterwards, I recommend setting this up on a Friday afternoon if you want to smoke on Saturday.