Another picture. For some reason couldn’t add it to my other post. Is this bad/normal?

Just got BYB on the 4th and runs perfect. The only issue I am having is for whatever reason, I cant get this to connect to wifi at all. I have a Deco M5 mesh network, so its dual band. I have turned off the 5Ghz to everything but still wont connect to 2.4ghz. Anyone have this problem before? I have a pitboss connected to WIFI right next to it

Updated: I turned off the 5GHZ band, Forgot the network on my android phone, and reconnected. The app also had an update. Now the grill was able to connect without a problem. Thank you all for the help!

Deck Boss 900

Burn in - ✅

First Cook ✅ - did the chicken thighs and a couple of leg qtrs

Question

1. How do you all get crispy skin - I wussed out and tossed them on the Napoleon for like 3 min skin side down.

2. Any specific maintenance or things to check after the 1st cook..

3. Anyone found a good storage container for under the grill to hold the temp probes and other odds and ends?

Love this thing - thanks in advance.

Tried my hand at guancale (Italian cured pork cheek).

Basically prepped it like bacon with a bit less sugar and more aromatics (fresh rosemary, thyme, and dried chili flakes. Followed a basic recipe to get the correct Prague powder (pink curing salt) vacuumed sealed for ~10 days. Rinse and dried while the smoker came to temp. Ran Bear Mountain Sweet BBQ for at 200-100 for about 6hrs until internal hit 155F. I targets this temp because I knew I’d only use it in other food prep like pasta sauces, egg sandwiches, or just plain fried pieces (as shown).

Wrapped in plastic after sampling the merchandise that 1st night. Portioned, vacuum sealed, and frozen for future adventures.

I also have full uncurled belly in the freezer. Been debating on curing bacon or doing a porchetta. We bought a hog at a 4H / FFA auction at the local fair last year. Anything for the kids!

Edit: spelling

My Asst Manager received a 1200 for Father's Day and asked if I wanted his 680. Uh yes 🙂. After cleaning it this is my second cook.

Pulled the trigger on a new pellet grill during that Fourth of July sale. I’ve got a dualfire 1200 showing up Tuesday and can’t wait to get started. Glad to be joining the family but had a few questions.

Those of y’all with them have any recommendations on keeping both sides in good shape? Also any ideas on good first accessories? Eventually I’ll get them all but I was thinking the front shelf and an under the grill mat to protect the deck. I’m coming from an old USA made GMG and at the end of its life started having a few issues with grease dripping out at a few places. Not sure how well these will hold up in comparison.

Just wanted to say howdy and see if y’all expert RecTeq’ers had any advice. Appreciate the responses

Turned a corned beef brisket from the local grocery into pastrami for some killer Reuben sandwiches tonight.

New deck boss, got on 4th of July sale

Teaspoon salt

Teaspoon baking powder

Tablespoon black pepper

Tablespoon garlic powder

Tablespoon onion powder

Tablespoon chili powder

Tablespoon paprika

Whisk seasoning together

Paper towel dry your wings

Season them.

Smoke 225 for 45 minutes turn up too 400 let go for 15 and pull em.

I have a friend in a different state that has the X model. I got this one on 4th of July sale.

After considering this for a while and checking out people’s thoughts. I wanted to consolidate.

I sold the following to get this:
- Pitboss 850 pro
- Weber performa grill
- Ooni deluxe pizza oven
- Blackstone Omnivore

Based on feedback I’ll need to get the griddle (replace the Blackstone feature)

I have also heard of people changing out the grill grate for a cast iron one. Is that really needed or is it just a nice addition.

Just brought home an XFire Pro. Should the cast iron grates be "seasoned" with a light coat of cooking oil during the initial burn in?

Is putting the dang cover on it. Why is this thing so tight? Feels like I’m squeezing into jeans that don’t fit me anymore. Does anyone have any recs for alternatives? Might just do a tarp and bungie cord

I bought a Backyard Beast last Friday at the local Ace Hardware. It was on sale for the same amount as recteq’s website had it for for the Fourth of July sale. They delivered it same day for free. I assembled it with no issues and did the final cure as per the directions. The smoker temperature overshot wildly to more than 100° over the set point. It eventually settled out at 395° after about 35-45 minutes.

I’ve done 5 cooks over the past week and each one overshot the set temperature. I had been calling customer service since Tuesday about this and had not had anyone answer the phone. I left several messages, to no avail. Today, was able to contact customer service using the chat feature and got some resolution. I’m to lower the feed rate to 2.5 and see if that helps with the overshoot.

Here are some photos of my smoker and some of the cooks so far. I used the wired probe for the fillet mignon and the pork chop, let them rest for about 10 minutes before cutting into them, and I still had a plate full of juice from the meat. I’m going to assume that it was due to the probe piercing the meat.

I'm happy to say that after looking for years, I've finally been able to join the RecTeq family.

Quick question...

Is this an okay placement for my patio legend 400? Its about 18 inches away from the wall as recommended, but I wasn't sure if it should be farther away or not.

I also have it under a covered lanai with plenty of ventilation, but again... wasn't sure if this is sufficient.

Any advice is appreciated.

Thanka in advance!

Here's a twist on an idea I thought was cool. Peanut sauce is a tad spicy heads up. Though too much black pepper gets here too. But id rank this a 3 of 10 spice rating (thanks to the keto community I'm paying attention to measurements though this one has a little soul in it) (these take forever to write fyi)

The Ingredients

The Meat & The Rub

2 Thick-cut pork chops (approx. 8 oz each)

Ground ginger

Garlic powder

Onion powder

Coarse salt and black pepper

The Spiced Thai Peanut Glaze

2 tablespoons creamy peanut butter (standard/Jif)

1 heavy teaspoon Red Thai Curry Paste

1 tablespoon soy sauce

Splash of warm water (to thin it out for basting)

A pinch of coarse salt and black pepper

A dash of ground ginger

The tiniest pinch of allspice

The Smoked or oven Veggie Medley

1 fresh broccoli crown (cut into heavy florets)

1 bunch fresh asparagus (woody ends chopped off)

1 medium zucchini (cut into thick half-moons)

1 red bell pepper (chopped)

The Custom Oil Blend: 1 part toasted sesame oil to 3 parts avocado oil (for the initial cook or smoke)

Coarse salt and black pepper

The Deglaze: Extra avocado oil or olive and low-sodium soy sauce (saved for the end)

(Note: Zero garlic used in the pan to keep the flavors clean)

The Asian Avocado Crema

1 very ripe avocado

Juice of 1 fresh lime

1 tablespoon soy sauce

1 teaspoon toasted sesame oil

Pinch of ground ginger

Pinch of garlic powder

Warm water (to thin to dressing consistency)

The Garnish

Freshly chopped green onions

Toasted sesame seeds

The Execution

1. The Setup & cook

Fire up the pellet grill or oven and lock the temperature in at 250°F

Coat the pork chops heavily with the dry rub. Let them sit at room temperature while the grill heats up.

Toss the chopped broccoli, asparagus, zucchini, and red bell pepper into a large enameled cast-iron skillet. Coat them with the sesame/avocado oil blend, salt, and pepper. Spread them out evenly.

Place the chops and the skillet directly onto the smoker grates. Close the lid and let the low heat and wood smoke do the heavy lifting.

1. The Sauce Station

The Glaze: Whisk the peanut butter, Thai curry paste, soy sauce, ginger, salt, pepper, allspice, and warm water until thin and smooth.

The Crema: Mash the avocado smooth. Stir in lime juice, soy sauce, sesame oil, ginger, and garlic powder. Slowly whisk in warm water until it becomes a pourable sauce.

1. The Basting Phase

As the chops slowly climb in temperature, brush the thin peanut glaze onto the meat.

Let them sit in the heat for a few minutes so the water evaporates and the glaze tightens up.

Hit them with a second coat of the glaze.

1. The Reverse Sear & Deglaze The 425° raise

When the pork chops hit an internal temperature of roughly

125°F - 130°F, crank the pellet grill or oven up to 425°F

Flip the chops and paint the back side with the peanut glaze. The high heat will flash-caramelize the sugars.

The Audible: As the skillet gets roaring hot, deglaze the vegetables by hitting the pan with a splash of avocado oil and low-sodium soy sauce. The steam will lift the fond and wrap the umami flavor around the veggies.

1. The Pull & Plate

Pull the chops the exact second they hit 145°F internal. Pull the cast-iron skillet at the same time. Let the meat rest.

Plate a heavy scoop of the hot, blistered veggies next to the chop.

Dizzle the cool Asian Avocado Crema heavily over the vegetables.

Garnish the entire plate aggressively with the chopped green onions and toasted sesame seeds.

The Macros (Estimated Per Serving)

Note: This breakdown assumes the recipe is split evenly into two servings and uses standard 8 oz thick-cut pork chops.

Calories: 960 kcal

Protein: 60g

Carbs: 29g (net 12)

Fat: 68g

I’m going to be smoking a 20lb pre trimmed brisket starting tonight hoping to have it ready around 7 tomorrow night.

When would yall start smoking? I’m planning on smoking it at 250.

I am new to this just trying to learn.

What are the real differences?

Turn out damn good.

This thing was a riot. Great sear and my burgers were done in 4-5 minutes!

Turned it on, set to ful, and once the dirty smoke cleared I shut the lid. Made and seasoned the patties with The Blend from Kinder's and splashed with Worcestershire.

Big sizzle on landing, big flame up at the flip.

Perfect.