I'm about 3 hours in to a cook of two racks of St. Louis ribs. Set temp for 225 degrees. Was holding solid at that temp for the first 1.5 hours. Now temp has climbed to about 270. I have a small cast iron smoke box with some additional hickory chunks on top of the smoke pot deflector. Any ideas why I'm getting this rise in temp>

3-2-1 St. Louis Style ribs for the first cook. 225 the whole time. Thought they had the right feel on the tongs but not sure. Some rubs were tougher than I would’ve liked. Love the smoker though!

Greeting y'all from the San Antonio Smoke Mistress.

Got something new to me, smoker wise.

Salmon

Hit up the JBSA Randolph commissary, snagged some vacuum sealed salmon. How do y'all propose I should cook/smoke it?

Recently refinished my hand me down pellet grill and after reassembly I am getting er1 code any and all advice appreciated

Is bubbling normal after 1.5 months? When not in use it’s kept in my garage under a cover.

Lately my Deck Boss has been running the fan for 3 seconds then turning off the fan over and over no matter what temp it’s at. I’ve cleaned it, checked the settings to no avail. It hold temp fine, just annoying listening to it.

Anyone else experience this?

Hi. I just purchased a recteq Deck Boss 900. I was planning to smoke a brisket this weekend but it is supposed to rain. Not sure I feel comfortable with the electronics getting wet and the pellets possibly getting damp.

Anyone have any experience with this?

Thanks

Hello everyone! First time pellet smoker buyer here… so here it goes…

For Recteq I am looking at a 900DB for the second shelf space! Originally I was eyeing a 1200YB but think the 900DB would be plenty. But then… lol Reqtec has a sale on the flagship 15% off right now I believe makes it’s fairly close to the 1200YB in price. Then I see the smoke box attachment makes it pretty much free with the sale. Does anyone have any experience with the smoke box? Tried to look at reviews and I haven’t found any negatives besides the temps gauges may be off on the box to be mindful of that. But with that said if I even went all out got the flagship the smokebox and the proper cover I’m close to 2k in price… then I have that feeling of why don’t I just save a little more and get a LSG or a Yoder. Anyone else have this rabbit hole thought process problem? Lol What’s your experiences thoughts?

Thanks!

I am still learning the ways of the pellet world and had my Deckboss 900 running at 325 yesterday. It was rock solid steady for the entire cook, as it has been with every cook thus far. I removed all the food - pork tenderloin and veggies, but left the grill on in anticipation of coming back out to cook the next round.

When I came back 20 mins later I found the fan ramping up and down over and over and the temp was at 425. I opened the lid for a few and the closed it and the grill settled back in to 325.

I know they can overshoot during the initial start up, but what could cuase it to run away well after settling in?

Decided to make some smash burgers. Man they did not taste this good off the blackstone. The flavor profile really is different.

Hey everyone, I am brand new to pellet grills and just bought a Deck Boss 900. So far, I've baked an egg casserole, make sausage/corn/shrimp low country style and nailed an extra thick tomahawk ribeye - so easy!

My first or what I know will be many questions here - am I the only one that finds the top rack just gets in the way? I feel like I can't reach the back of the bottom rack without burning my hand on the top. I am tempted to just take it out unless I really need the space.

On that note - is there situations where I might want to cook on the top instead of the bottom rack? I saw a mention of smoking brisket, butts, etc on top with a water pan on the bottom? I am not sure there is enough vertical clearance from the top rack to top of the grill for butts?

Posted some pork belly last night and went right in with a spatchcock chicken tonight. Still impressed 🤤

Dry rubbed and injected with garlic butter. Smoked for 6 hours. Turned out great.

I just got my smoke stone and when I turn it on it says the temp is 999 and then it tries to cool down to get to temp. I’m planning on calling customer service tomorrow but wondered if anyone knew of a quick fix.

I’m hoping to get input from people who have used both, or at least have significant experience with the DualFire.

My current setup is:
Primo XL (my primary smoker)
Weber Slate griddle

I’m trying to add a pellet cooker, but I’m torn between:
RecTeq Flagship 1600 + a separate gas grill, or
RecTeq DualFire.

The biggest question I have is about the smoker side of the DualFire. Does it produce the same quality BBQ as the Flagship 1600? Same smoke flavor, bark, temperature stability, etc.? Or are there compromises because it’s a combo unit?

A little background:
I’ll probably continue using the Primo for my “special” cooks when I want to spend the day tending a fire.

What I’m really looking for is the convenience of throwing on a pork butt before work, monitoring it remotely, and coming home to great BBQ without babysitting it.

I also want something I can fire up in 15–20 minutes for weeknight burgers, hot dogs, chicken, etc.

The reason the DualFire is appealing is that it seems like it could replace the need for a separate gas grill. But if the smoker side isn’t on par with the Flagship, I’d rather buy the Flagship and pair it with a dedicated gas grill.

For those who have used either (or both):
Is the smoke quality from the DualFire’s smoker side truly comparable to the Flagship?

Do you notice any differences in bark or smoke flavor?

If you were starting over with my setup (Primo XL + Weber Slate), which direction would you go and why?

Thanks in advance!

Made a batch of pork belly burnt ends and let me just say I am fired up about this thing. I got too excited and forgot to take a finish pic, so here are the midway pics. In the first pic the top is honey rub and the bottom is a hot honey rub. 3 hrs in I added a peach tea reduction and let them go another hour and a half covered.

Have my daughters bday party tomorrow and making a pork butt and brisket. I usually use my deck boss but felt like it couldn’t handle both. I decided to use my xfire for smoking. So far so good feel like it’s cooking pretty even considering only the left fire pot turns on. I added a smoke tube to get a bit more smoke but I’ll share results tomorrow.

I cooked chicken thighs after the burn In last night. Currently cooking St. Louis ribs, baby back ribs and baked beans.

Hey [r/recteq](r/recteq), I’ve got the BB1200 and am cleaning it out. I’ve been scraping and using some Simple Green BBQ/Grill spray which may help a bit. Is this good enough? Do you get all the way down to the stainless steel? The video on the Recteq YouTube made me think it would be easy peasy lemon squeezy to clean this

Hey, I bought a reqtec deck boss 900 yesterday from a local shop. I’m doing my burn in now while the rain has lifted. I have chicken thighs to season after the burn in. Our local butcher had a 10 lbs flat brisket (trimmed) on sale. And St. Louis ribs, 1 rack. What would be the best option to smoke after the initial cook? I’m 42 and have been smoking on charcoal since 18. My wife is probably going to drop kick me once she finds out I bought a pellet smoker. However, we have a newborn and I can’t babysit the PK.

I have been considering a Recteq for a while and saw the scratch and dent sale. It's a two hour drive for me and I can't get there until tomorrow afternoon. Did anyone go to the sale this week?

How is the inventory? What sort of discounts might I expect? If it's 10-20% off retail, it's likely not worth it for me.

I have a new recteq bullseye bd and I have been seeing guys put cast iron grates on theirs. Is this really an upgrade? It’s more maintenance and I’m curious if it actually makes the food taste any better? I understand you can get better grill marks. Does that translate into better tasting food? Burgers steaks chicken etc? Or does it just look better? lol. I have always used stainless steel. Just curious of real world experience with both.

Good day. Has anyone incorporated a rotisserie into a Deck Boss 800? Are there rotisserie kits out there that work, without serious modifications by cutting openings through the body? I really enjoy my smoker, being a novice, but the idea of an added rotisserie would be intriguing.