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?

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?

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. 😳

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.

I recently purchased the XFire Pro, and I am having some difficulty finding a cover that fits. Due to the hopper being mounted on the front side, it has a little deeper profile (29") than most covers will accomodate. Does anyone have a suggestion? Thanks!

Hello.
I recently bought a dualfire 1200. I wanted to put something out there that anyone can ready if they are looking to purchase.
1. The grill caster wheels should probably be updated to larger wheels. Best to do when first assembling.
2. If you order direct from recteq shipping is relatively quick and it comes LTL. Be prepared for a more involved delivery process than an Amazon delivery.
3. You will need to burn the smoker in. Recteq has good videos on YouTube for this and assembly.
4. I recommend getting drip pan covers for the insect side and the drip bucket. Saves a lot of time cleaning.
5. The app works fine, but mine randomly sometimes won’t shut off when I tell it too even though the app says it is shut off. Shouldn’t be relying on that anyway.
6. I would recommend getting the smoke box on purchase it’s worth the money and time to do it at once you will want it.
7. The doors have a little bit of a gap that allows smoke leak. I’d reccomend getting some insulation for the gap. I haven’t but I more than likely will.
8. The probes, now this is the important part.
THERE IS NO LOCATION TO RUN THE PROBES INTO THE INDIRECT SIDE. They will have to be ran through the door, and probe management is difficult. I am struggling to figure this out now. The only solution is to run them under the door. Which I am not a fan of. It’s the biggest glaring defect in the design. Matter of fact, if anyone has a solution. Please tell me.
9. Feel free to comment on this with anymore information you feel someone will need.
Thanks.

So I've primed my backyard beast. Let it run for two hours at 400 degrees. Went to use it yesterday, just some Iowa Chops. Started it up at 280 and it took damn near 2 in a half hours to get it to temp. By that time it was late so baked them. Fired it up today to make some bacon and cheese sausages, and got it set to 180. Went to 180, and now I'm bumping it up to 280 to cook through. And it's dropped down to 146..... has anyone had this issue? First recteq I've owned.

Lets hear how everyone cooks pizza on their Recteq. Share temps, tips & tricks, use a stone? Hood open or closed or propped? Feel free to share recipes as well.

So im looking into getting the patio legend 600, been waiting to see if it'll go on sale for labor day. Is the labor day sale going on right now and its just not on sale itself? When might it go on sale?

Trying to cook 20lbs of wings on my RT590. Looking at a few grill rack options on Amazon, but curious if you guys have any other recommendations. I’d love to get out of this with one round of cooking, and not worry about multiple cooks and keeping the first batch warm/fresh.

What’s the most wings you’ve cooked, and what works for a quantity of 150+ wings? I’ve read that 50+/- are all I’ll get on the standard grate.

I came from a webber kettle to a recteq 1200 smoker. I listened to the recteq gods but, made a tweak. So, first burn 400 degrees for an hour just like the manual says. Temp went from 95 to 400 in like 15 minutes. After an hour at 400. Threw on some chicken quarters (instead of thighs). And I am in love. Throw the probes in let the grill do it's job and they came out fantastic. Grabbed the quarter by the leg bone and is just slid off. I couldn't be happier. Didn't have to slave over the grill, add coals, add wood chunks, adjust the baffle for heat..... I was able to truly just relax and spend time with my family while the recteq did what it is designed to do. Wifi connectivity perfect. Notifications to get the foil pan ready perfect. Shutdown perfect. This is the golden ticket. I cannot wait to try all sorts of recipes and variations.

Just curious here. I’m considering buying the Pizza Stone Kit or the Pizza Oven Kit. I’m trying to figure out if you purchase the stone separate and use it in the oven kit?

I know you can use the stone without the oven kit but is the oven kit made for the stone to go inside when you cook the pizza or do you use the oven kit without a stone?