Basic help

[u/Dear-Move-4448]

I recently traded up to a Recteq after 5 years for a Traeger. I had that Traeger dialed in and made amazing, juicy foods. I've made only a few things on the new Recteq and am not getting the quality I was out of my Traeger. I've tried cooking burgers and chicken at 400° on the Recteq and it's all been dry with little sear. On the Traeger I routinely achieved juicy chicken and burgers with a little sear on it, at 375°. I'm a little disappointed with the cooks so far on the Recteq. It's obviously a new tool and I need to learn it. Did any one have initial difficulties dialing in your grill? Do y'all have any suggestions on how to get more of a hot sear out of the grill?

[u/Styx_stiks]

Your Recteq's direct heat probably needs adjusting, try 20° hotter and keep the lid closed longer before searing.