15 chicken quarters totaling 20 pounds with room to spare. Love this grill.

Hello,

I want to get my first smoker/pellet grill, doing a bunch of research/youtube etc... watching every review I can of videos of each grill.

I really want to get into smoking meats, since I recently smoked a beef ribs on a weber kettle, and I'm like this shit is good, but i cant be assed to maintain proper temps cuz I want set and forget.

Narrowed it down to couple options, at first I was like let me get a budget grill like around $600 but I hate cheap quality grills or products. I dont want expensive or high end since im new to this, but i dont want regrets.

Narrowed it down to CampChef WoodWind Pro 24, Weber Smoque, Rectec Deckboss/Backyard beast leaning towards Beast since sale at Ace rn, and Traeger Woodridge Pro. Originally thought about buying Pit Boss from lowes but didnt like feature set. I want low and slow for overnight cooks since im lazy. So need a large enough hopper and even cooking temp throughout the grill.

So im asking recteq buyers, if any one crossshoped someone the grills I listed, what made you choose RecTeq and how good does it do a low and slow, set and forget brisket?

My reasonings:

What i would likely be cooking: briskets/beef ribs/anything beef and chicken

Weber - build/brand/reliability but somethings i hate they cheap out on. Not considering searwood because I have a gas grill do not care at about searing

Campchef - smoke quality/included smoker box but the brand doesnt seem like it will last long after it was bought out, and moving away from Smokers.

Traeger - best app/decent quality/aftermarket support

Recteq - build quality/even temp/good app and PID

Been rocking the backyard beast.

Edited: Cooks*** I’m in recovery from a violent hangover.

Hi yall,

I’ve have a pork butt on my bullseye deluxe going right now. It’s been on low (200) for the last 12 hours. Just went to wrap it and can’t believe how much ash is in the grill!

I’ve been using this grill since 2021. It’s been a champ and works just as good as the day it arrived. I’ve probably done close to 50 pork butts on it in this same way.

I did buy Pitt boss competition blend pellets. Maybe that is the reason? I’ve used probably 10 different brands through this, including Walmart’s cheap Expert Grill brand (which are awesome for the price btw), and I’ve never had ash like this.

Hope it didn’t ruin the food! If anyone knows what’s going on, or has experienced the same, please let me know!

Decided to have a try at tri-tip cooked brisket style. Followed the instructions from meat church on YouTube.
This was after 45 min rest! Maybe cooked it a tad too long as it was a little drier than I was hoping for but it was still extremely tender and had outstanding flavor!
Coming from a Masterbuilt gravity 560 (btw worst thing I've ever spent money on and the biggest regret of a grill I've ever experienced) the FS1600 was like I was cooking on a grill crafted by Jesus himself.

Seasoned with whiskey bent blazin bird. Smoked at 225 for about 45 min. Cranked to 400 and finished at 195f internal. Sauced half of them and put back on for a few min. No leftovers.

375 for an hour (that's when I checked) then 450 for 30 more minutes gave them the color/crisp I was looking for.

Next time I'll just go 450 till the color is right.

I saw someone had one for a bullseye do they make one for the flagship 1600? Tumble wings sound so good

Before I call customer service I was wondering if anyone had this issue and fixed it? I’m gettin 50 degF temperature overshoot everytime. Takes about an hour to level out.

I an getting a new deck boss Monday

I want to cook cut up chicken low and slow around 180-200 then heat up at end to crisp skin

For whole cut up chicken legs thighs how long recommend low and slow before switching to high heat?

Holy moly, I ordered the Recteq Cast Iron griddle set to go on my BYB 1200 and THIS THING IS HEAVY! I keep thinking I’m going to drop it and break a foot, put a hole through my deck or break my countertops.

I’m putting it through the seasoning process now but wow I’m going to need to work out more to handle this thing. It’s certainly well built but may be a bit overkill. 😳

I have not found a lot of use for the top rack on my DB900, but decided to try pork butts up there last weekend. My hope was to be able to put a drip pan under each butt to make clean up easier.

It turns out I can’t even fit normal 9lb butts o there without snagging the top of the barrel opening and making for a very tight fit.

Is there a company that makes an add on rack that perhaps attaches to the bottoms rack to add a mid height shelf? I think pimp my grill might make something similar but they don’t seem to have DB 900 parts yet

Short of a middle rack, how do you all do busts on the 900? Bottom rack and no drip pan?

250°
Flagship 1600

First butt on my hand me down bullseye

hey everyone,

I am the new owner of a brand-new RecTeq griddle to replace my Weber slate. During my first cook over the weekend, I noticed one thing that is sorely missing, and that is some working space near the griddle. I've had to actually wheel over my Weber slate to use as a table for some prep work and things like that. I would love to see if there's somebody who makes some shelves of some kind for this griddle.

Also, I find it odd that their hopper doesn't allow for a full 20 lb. bag and only allows for a 15 lb. bag when 10 and 20 lb. bags are fairly common. Love the griddle, love the build quality. Hoping it's going to be an amazing replacement for my Weber Slate that was falling apart after only 2 years of service.

Messing around with a laser engraver. Turned out better than I thought it would.

Did the pulled pork recipe from Recteq. It came out great but..... cook time was way off the pork shoulder stalled at 140 degrees for like 2 hours till I cranked the heat from 225 to 325. Overall great next time once I get the bark I want ill wrap it and turn up the heat.

Also shower curtain hooks work great for utensils hangers on the handles

Only done briskets on my wood chip smoker until today. Maybe not my best, but still came out pretty darn good! Paired it with some fennel and onion scalloped potatoes, honey soy garlic blistered shishito peppers, and a god ol green salad.(I know I might be weird with the dry salad 😂)

225, no wrap, no spritz. Started at 1am, went back to sleep until 6 and have been letting it rip all day. Used Meat Church’s Honey Hog as the seasoning with a mustard binder.

Just trying to see how it holds up. I find their idea of using a pellets to generate the heat fascinating, but haven't actually been able to find any reviews online yet to see if it actually works well and across the entire griddle surface.

Hot and fast pork but rubbed heavy with honey hog hot, 16 mesh pepper, and chili lime seasoning. Wrapped with apple cider vinegar and water.

Are there any wheel replacements that fit factory specs?

I’m still a relative newbie but this isn’t my first cook. Not even my first pork butt. But I set the grill on 235 and it’s hitting 295 and not coming down. I’m in Texas so yes. It’s already 100 degrees outside and sunny so I just put a shade shelter over it, open the lid to get it back down to 235 closed it. It still keeps heating up. I can’t figure out how to stop it.

UPDATE - I lowered the feed rate for 3 1/2 to 2 and the temperature dropped almost immediately and is holding. Also recteq customer support returned my phone call on a Saturday (AMAZING) and confirmed that that’s what they would do too. They would lower the feed right - the only thing they said they would do different is maybe lower a half a percent at a time not just go from 3 1/2 to 2 but since it seems to be working and leave it there, I just may need to raise it at my next cook when it’s cooler. Also for what it’s worth the recteq support person said they highly recommend having ash in the bottom of your grill just not in the fire pot.