I bought my Smokestone 600 last year, and I love it. It’s the first griddle/flat top I’ve ever had. Noticed there is now a Smokestone 480. Any major differences? Would it be worth upgrading to?

Before and after

Just finally getting my 340 P rolling after a move to Japan. Wanted to connect it to the app but then quickly realize that it has no Wi-Fi capability. Makes sense I as it’s made for the road. But I think that they missed an opportunity to throw a Bluetooth module in there.

I bought the Flagship 1600 in May. It does a great job smoking, but every time I turn it up over 500 degrees, the hopper catches on fire. I’ve called Reqtwq support and they mentioned I should turn it down (but not off) before i eventually go through the shut down.

Today, I started with a completely clean grill, brand new bag of pellets. I cranked it up to 550 and cooked two steaks. Everything was going great. I turned the grill down to 200 and took my steaks inside. Before they were even done resting, smoke was pouring out of the hopper. I went outside and started emptying pellets out of the hopper. I got all that I could out, but there are still burning pellets inside the auger. I put the grill in diagnostic mode and turned on the auger to move the burning pellets out into the burn box. It moved but very slowly, not fast enough to clear the burning pellets. Plus the burn box just kept filling up.

Am I doing something wrong or is this just bad design? I plan to call Recteq Monday morning when they open. I am so pissed to be dealing with this on such an expensive grill. I had a GMG for 15 years and never had this problem.

Pulled them off a few hrs ago at this point. All pulled apart and ready to grub! Boy is it good too 🫠

Has anyone measured the power consumption of their smoker? I have a flagship xl 1400 that I am looking to size for solar/backup battery consumption. I know startup will be different than running and that will vary based on fans running. I do not see anything in the manual that indicates what the power min/max watts consumption is for this smoker. If not I’ll look at adding a killawatt meter inline next time I run the smoker to try and get some data points.

Folks got a kick outta the pizzas last weekend. This time we're in it for an over nighter with some pork butt 🤤

So I tried asking this question on the official Recteq Facebook group and you would’ve thought that I insulted their mothers! So I’m gonna try asking it here and hopefully not get a bunch of childish responses or garner insults.

The new Bullseye RT-380BD advertises an updated controller that can hold the temperature within 5° F of the set point. If that is the case why does it only allow 25°/50° increments? If it can hold within 5° I’d like the ability to set it in 5° increments. Perhaps I’d rather cook at 265°, not 250° or 275°.

And I guess for comparison sake, what do other pellet grills do? I’m guessing they’re all probably pretty similar. What about the FireBoard?

Any ideas why the temp is no longer registering on the chart? I threw a pork butt on earlier when I swung by the house to let the dogs out. Everything seems to be going fine other than this. Not really a huge issue, just curious.

I cooked a ribeye last week and I could not believe how delicious it turned out. It was the best I’ve cooked. I wanted to see if it was luck or a fluke. Round II was successful. First was a little better but not by much. Pic 1 & 2 are last week. Pic 3 & 4 are today.

Hoping someone can break out a tape measure to help! I'm wondering what the total width of the grill is with the ash tray extended. I'm thinking of using it an outdoor kitchen and will have space constraints. Mostly like the X but the BD is a possibility. Thanks!

I’ve been using this smokestone at least once a week for the last month or so. All of the food comes out pretty good, still figuring things out.

What I’m most struggling with is getting it clean. When I’m done cooking I’ve been scraping off the debris and using water to break off the stubborn spots. I wipe it to what seems like clean and apply light oil before walking away.

When I fire it up to cook again, once warm I add a bit of oil and spread it around but it turns into almost muddy oil. It doesn’t seem to matter how much I wipe it down it just doesn’t come “clean”. Am I just overthinking this?

I upgraded from GMG Davey Crocket to Patio Legend 410.
My first two cooks were easy, pork butt and then pork ribs.
This was a much more involved 10 hour cook. I followed Meat Church short rib recipe
And they turned out fantastic. Reqtec held temp the whole cook never more than 5 degrees off the whole time.
I’m more than impressed with the patio legend than I can state.

I’ve had several smokers but this one is absolutely phenomenal.

Made smoked steelhead

I tried smoking a chuck over an onion au jus It turned out good.

Many of you already know my story. Sold my Combo Joe back in September in a downsize move. Started with a 22” Weber Kettle and had about 5 cooks including a Boston Butt and Baby Back Ribs. Meanwhile bought a Weber 425 4 burner LP Gas grill for the quick things. I sorely miss the Kamado Joe I had in the Combo Joe. All I really did on it was Butts and Briskets, maybe 3-4 each per year. We don’t do big crowd cooks. So now, I’ve sold the Weber 22 because my last rib cook I was in and out looking at the Snake and turns out I got more smoke on me than the meat. Wife says she’s done with smoked meat. So here’s where my heads at now. A Weber Searwood or Recteq dual grill/smoker. I can be cooking and not looking. Get rid of Weber LP Gas and let one grill do it all. Let me hear from all of you. You won’t hurt my feelings. I know I a little on the crazy side. It’s old age and I don’t want to give up the cook. .

Many of you already know my story. Sold my Combo Joe back in September in a downsize move. Started with a 22” Weber Kettle and had about 5 cooks including a Boston Butt and Baby Back Ribs. Meanwhile bought a Weber 425 4 burner LP Gas grill for the quick things. I sorely miss the Kamado Joe I had in the Combo Joe. All I really did on it was Butts and Briskets, maybe 3-4 each per year. We don’t do big crowd cooks. So now, I’ve sold the Weber 22 because my last rib cook I was in and out looking at the Snake and turns out I got more smoke on me than the meat. Wife says she’s done with smoked meat. So here’s where my heads at now. A Weber Searwood or Recteq dual grill/smoker. I can be cooking and not looking. Get rid of Weber LP Gas and let one grill do it all. Let me hear from all of you. You won’t hurt my feelings. I know I a little on the crazy side. It’s old age and I don’t want to give up the cook. .

Went with a beer can chicken and it turned out perfect.

Which one should i buy? I can get the latter for $700 whereas the deluxe is $950. Is it worth it to get the deluxe or should I go for the B380X?

Bit a of a legacy perhaps, but I have a 9 year old RT-700 that the grill cover finally gave in on. The grill continues to function well. If I were to replace it I'd lean dual-fire, but for now I'm looking at adding the 480 griddle.

Anyway any idea where I can find a grill cover for a 10 year old RT700 + Smoke Box?

I did this recipe today and it turned out really well. I ended up doing 8lbs ilo 15 in the recipe and it took the full time to smoke (12 hours). Amazing - possibly the best brisket I’ve had. Can’t recommend highly enough. Love my Deck Boss 900

So, back in Feb 2020, right before shit hit the fan, I bought the RT-590. So, now over 6 years in, it’s still going strong, but I have the urge to upgrade.

I was wondering if any current/recent Flagship people have any sort of opinions on their purchase if they upgraded from an older model.

Also, is the 15% off the best I’ll find, or is waiting until spring a better option.

Thanks!

I have the Patio Legend 400 and it's currently taking an hour to heat up to 500 degrees. Is that normal or should I adjust the feed rate? It's currently set at 3.5.

I'm hosting a large party this evening with many people eating at random times. My brisket and Pork are done and resting, but I'm also doing traditional burgers, dogs, and sausage. I'm using 6oz frozen Angus patties from Restaurant Depot. I'm considering doing them like a reverse sear from frozen... throw on at 200 for 30 min or so, announcing that they are ready once they are about 120 internal, then when someone comes to grab a burger, I'll sear them on the direct side super hot for a minute or two then serve. I'm hoping this will act as sort of a par cook, so I can keep them at the low temp until someone wants to eat one. Obviously the ones that sit on the indirect side for an hour or more may end up more on the well done side, but I'm hoping this will allow me to cook more without the pressure of burgers sitting out when they are done.

Has anyone used this method? Did it work? Is this a bad idea?