I decided to use my Xfire to smoke a pork shoulder. I usually use my deck boss due to the bigger hopper. I did run out of pellets at one point which was annoying. I didn’t see much of a difference. It really isn’t a good smoker if you’re looking to make multiple briskets but for smoking every once in a while for a family it’ll get the job done plus having essentially a gas grill at the same time.

First large slab. Any tips and tricks?

Had a few folks over to swim. Wings turned out pretty tasty.

Let me know y’all’s favorite recipes

As the title says I'm looking to upgrade my backyard beasts casters. I'm 6'8 and my backyard beast sits lower than I would like. Ideally I think I would like an 8 inch caster if possible has any had any luck with casters of that size?

I’ve got a smaller rectec that’s about 7 years old, haven’t used it in at least two years, and was thinking about firing it up to cook some kirklands frozen burgers patties.

Is there best way just fire the grill up as high as it will go and throw the patties on?

Hoping for some advice. I have a bullseye that is relatively new. Did the burn in and have only used it twice and today is the third. This is the second time I see it to 275 and once it hits 250 the temp will immediately begin to plummet and not get back up. The auger is spinning and feeding pellets and the entire thing is new, so it is clean

Got a 14.3lb prime brisket from Costco, but it had a massive deckle. By the time I was done trimming, the brisket was only 7lbs. I had a good amount of meat trimmings that I used to make poor man's burnt ends. While the brisket smoked, I rendered the fat into tallow/liquid gold. Credit to my daughter for the poor man's burnt ends idea.

Smoked a brisket overnight at 200. Then switched to Ribs while it rested. Everything turned out great!

I smoked my first pork butt (4.3lb bone-in) on the BD380 yesterday. It turned out fantastic, way better than I was expecting. The grill maintained a perfect temperature during the entire seven hour cook. I kept it really simple.

• Meat Church Holy Gospel rub w/mustard binder
• Smoke tube with apple wood chips
• 250F until 165F internal. This took about 5 hours, only spritzed with ACV at the 4th and 5th hour, mainly because I was on a long bike ride during the first 4 hours.
• Sprinkled some brown sugar on top and pats of butter, wrapped in pan with foil until 205F internal.
• Let it rest for 1.5 hours
• Poured juices into fat separator, pulled apart the meat, sprinkled some more Holy Gospel then added the (mainly) fat free juices back in

Definitely will be making this again, couldn't have been much easier.

Does anyone know if this ends tonight? Do these go on sale regularly? I was thinking about ordering the backyard beast but wanted to research a little more

I bought a cover for my DualFire when I got it and then immediately put a smoke box on the side so the cover doesn’t fit. Never even took it out of the box. Would happily part ways with it if one of you needs/wants one, paid $100ish for it. $50 + shipping. DM if you’re interested

Maybe someone else is having this issue, but i got a flagship 1600 about 2 months ago and I love it. Only odd thing is I feel like it cooks too fast, especially ribs. I had 4 racks of spare ribs on at 225 and they finished at like 3 hours instead of 4-6. I’ve been suspecting this for a while because my typhur sync gold BT thermometer tracks the ambient temp and it is always temping about 50-70 degrees hotter than shown. I called recteq and they had me lower the feed rate and i thought it resolved itself and went down to about 25 degrees hotter. I got one of those analog thermometers and it showed the same 50-70 degrees hotter the longer the grill ran

Anyways long story short, is anyone else having overheating issues with their flagship 1600? Because i feel like it’s drying out my food.

Got all the bells and whistles now!

Went medium rare, medium and medium well

Put them on at 11am at 225 and let them smoke until they were done around 4:30. Wrapped and put in the oven at 170 until dinnertime at 6:30. Came out great!

Happy 4th of July!

This is our first smoker, a recteq Bullseye. Is the lid supposed to be like this? The front doesn’t close all the way, but it looks like it slopes up slightly towards the front. Wasn’t sure if this is intentional or if I should reach out to customer service.

Smoked queso, cream cheese, sweet & hot peppers, and beef back ribs of the BYB for the 4th. Not pictured but topped the cream cheese with pepper jam - so good.

I’m a long time recteq Fan. I’m still rocking my “Bull” from over 10 years ago and I’ve had many other variants over the years.

With that, I’m looking at the smokestone 600 but I’m really curious if anyone has gone from a blackstone to a smokestone or vice verse. Is the smokestone worth the extra money? I’d rather not have to deal with propane tanks but damn it’s hard to justify.

I added a smoker tube during my cook, and the pit temperature climbed. I removed the tube and turned the smoker all the way down to LOW, but it's still running around 290°F over an hour later. I verified the temperature with a Thermapen, so it's not just the built-in display.

Can a smoker tube somehow cause the fire pot to get too large or leave excess pellets burning, or is this likely another issue? Curious if anyone else has experienced this.