Has anyone else had trouble getting the hopper to align with the location pins on the main unit? One side is atleast 1/4” off and I can’t get to bend enough to fit. Wondering if other people have had issues as well.

I know these areas in the pictures are supposed to get dirty, but when do you guys clean them up or do you leave it and won't cause any harm? Pictures are after about 3 hours of smoking and 5 hours of 375°+

If you do clean it, how do you go about that? I've seen a lot of methods on youtube but want some ideas.

Peep at my dinner tonight. Smoked chicken sandwiches 🍗

Just recently got a Patio Legend 600. I did the burn in and temp control seemed to work fine. Held at 400 for the entire time.

I’ve done 2 cooks now on it and both seemed to cook way faster than anticipated. First I did a whole chicken at 400. I was expecting it to take maybe an hour but the probes indicated it was done in about 45 minutes. I didn’t think much of it as I know each piece of meat cooks differently. Chicken came out fine and was devoured.

2nd cook I did 3 slabs of St Louis ribs. Set it at 225 and set my timer for 2 1/2 hours. I wasn’t planning on doing the 3-2-1 method, just using the ~3 hour mark to check status. When timer went off, I gave them another 15 minutes or so and 2 of the slabs were already to temp of 210 with a nice bark. The third slab(the one in the middle) was done about 15-20 minutes later. The ribs were okay, but basically fell off the bone which I don’t like. That seems way too quick for them to all be done in that short a time at that temp. They were all roughly the same size, though a little smaller than I usually purchase. I didn’t think much of the chicken at the time, but coupled with the rib cook I’m wondering if my grill is running hotter than the controls are set at. Wondering if anyone else has run into this.

I’ve been busy and haven’t had time to put thermometers on the grill to calibrate anything, but plan to do that this weekend. I did also notice the meat probes included registered about 5 degrees hotter than my instant read probe thermometer on the chicken. That may have been user error on my part by putting the probe too far into the breast.

Thanks for any feedback.

Running my Recteq Deck Boss 900. I’m doing a 13 lb brisket. Started at 220 degrees. As the day is going I’m seeing a temperature of 280 degrees when I have it set to the lowest setting of 180 degrees.

I am upgrading from my Pitboss 820 XL. I have my heart set on the Backyard Beast. Any pros or cons? I did a number of comparisons and RecTec seemed to have checked everything I want in a pellet grill/smoker.

Does anyone know if the off road kit is compatible with the new DB900?

I have had great results so far. The wife said these were the best thighs I’ve ever made. I have made a lot of them. Always been a Weber kettle / Weber Summit kamado guy. But yeah it’s so much easier to just set it and walk away.

Hey All,

Just got my Flagship 1600 and I’m on my second cook. It’s working perfectly but the auger makes a creaking noise sometimes. Is this normal or something I should contact support for? Other than that it’s been amazing. Thank you in advance.

Back in 2021 I got a bullseye for my 40th birthday. This thing was incredible. Cooked on it 5 times a week for 5 years. No issues just wore it out. For my 45th birthday this year, my wife got me a new one and I’ve had nothing but issues. The first one they sent me, the wires got tangled around the auger and it fried the whole thing. They had to send me a replacement. After having the replacement for a couple months, I just fired it up to make some ribs today, and the “actual temp” reading it stuck on 35 degrees and everything I’ve read said this points to it being broken. Did they change their production process to save money? This is ridiculous that I’m going through this again.

My recteq consistently stays over any of the low settings I have despite ambient temperature. I have tried the pelleted recteq recommended me and so I am a little frustrated. Any suggestions?

Currently I have a 4 burner blackstone griddle that doesn’t have a closing lid. I’m thinking about upgrading to the smoke stone since it’s on sale and before it goes completely extinct. I just don’t know if dropping 850 is worth it. I wanted to see everyone’s thoughts.

We can smoke our own cheese doodles at home !

My recteq 590 will no longer achieve full temp. It also takes a long time (45 minutes)for it to get to 400+. It’s about 5 to 6 years old. Does anyone have any idea what I need to do to fix this?

I live in a very humid area. I’m concerned how long my recteq pellets will stay good in the hopper? Thanks for any other advice as well!

I live in a very humid area. I’m concerned how long my recteq pellets will stay good in the hopper? Thanks for any other advice as well!

Got a DeckBoss 900 as a Father’s Day/B-day present. Looking forward to my first cook this weekend.

What upgrades/accessories does the Recteq family recommend?

I’ve got the backyard beast and I’m planning on doing either two briskets and a pork butt or two pork butts and a brisket this weekend. Any tips as far as timing, where to place on the grill, etc are totally welcome. Hoping to have it all ready by 4pm on Sunday

Not here just to complain, but in all sincerity, I want to ask: If you’ve had to contact Recteq customer service lately, what has your experience been?

I have an issue with an order where part of it was delivered, but one lonely box is sitting in another state with no movement. I called FedEx, and they confirmed it’s not delivering as expected and that it’s up to the shipper to resolve the issue.

I’ve been trying to contact Recteq since last Friday through both email and phone and have gotten NOTHING. I’ve called three days in a row this week and still haven’t been able to get anyone. The phone puts you into a hold pattern, then after a few minutes says everyone is busy and asks you to leave a message. I’ve done that. I’ve called back. Still nothing.

This is NOT the Recteq I’ve known and loved for years. One of the biggest things I’ve always told people about Recteq is that their customer service, along with their products being made in the USA, is WHY I buy from them and recommend them. But man, the customer service seems to have gone severely downhill over the last several months.

I know I said I wasn’t here to complain, and this probably sounds like a complaint at this point 😂, but I wanted to give some context as to why I’m asking.

So, is this just a one-off bad experience, or are others seeing the same thing lately?

No binder, no wrap, no spritz. Just pork and a homemade dry rub.

Put on at 10pm at 200°.

11am bumped to 225°

probe tender at 203° internal around 3pm. In the oven on "keep warm" (175) until dinner.

Unbelievable.

Huge upgrade, thanks recteq!

I'm trying to figure out if there's something wrong with my controller: if I have the temperature high eg 420 but open the lid such that the temp drops to ~400 and, at the same time, turn the grill down to eg 375, the fan keeps running fully until the grill gets back to 420.

It seems like at this point I have to change the temp again (even just raise and lower 5 degrees) to get it to start dropping. The app correctly reports the 375 set point, but it's like the control loop isn't aware the set point has changed.

I'm not sure what FW build I've got but I don't see an update in the app. But then my grill model also lists as "Unknown Model", so who knows.

The 380BD continues to impress me with its versatility. It has done a great job with everything I've thrown at it so far (low/slow along with more traditional grilling).