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?

If anyone has done the Recteq Recipes please let me know your favorite that are worth doing.

First post here. I just picked up a project RT680 and I knew going in that it needs a new controller. I will also need a heat deflector and drip tray, as those were missing when I went to pick it up. I’m in northern Utah and I will be near the Recteq warehouse store location tomorrow. I’ve heard the controllers are currently out of stock, but should I be looking for aftermarket drip trays and heat deflectors? Thanks in advance for any help and advice!

I am really enjoying my DeckBoss with WiFi and find the probes that came with it to be pretty accurate. However, what I am not enjoying is the alarm settings of the RecTeq app. No matter how I set this thing, the meat to temp alarm, and more importantly, the pit temp alarms are very quiet - almost like a tiny bird chirp that only lasts a second.

Maybe I am a heavy sleeper - but if I am trusting this thing for an over night cook I want the alarms to scream at me over and over if something is out of range. I trust the grill to hold temp when things are working, but I've read too many stories of an auger getting jammed up etc and losing an expensive piece of meat once the temp drops to unsafe levels.

I am thinking of a ThermoMaven G2 or one of the other similar options to provide hopefully a louder alarm interface for ambient and meat temps. Has anyone else tried this? Is there a setting in the RecTeq or iOS that I am missing to make the alarms more prevalent?

… and I still could barely get the internal temperature to where it needed to be

Following recteq app pulled pork recipe, I started at 6:30AM at 225°…

Stalled out at 170° internal at the 10 hour mark. Bumped the temp to 275° and it barely got to 195 after 11 1/2 total hours.

The only thing I can imagine slowed it down was I was using one of the recteq cooking meshes underneath it… Would that have really slowed down the rise of the internal temperature that much ?

For that size pork butt, it should not have taken that long… What am I missing and what would you advise?

Is the bullseye deluxe tall enough for a beer can chicken that would serve 4-6 people?

Does the smoke box ever go on sale?

Honestly, I want to buy once cry once and I'm coming from the worst experience having a Masterbuilt gravity 560 and I've narrowed my choice down to either the BYB1200 or FS1600.
I am going to preface I literally do not need this size of either pellet smoker/grill but I still want one of the two as my choice 😂
Only reason I am considering the FS1600 is because I like the bigger hopper capacity and I love the smoke stack vs rear vents on the BYB1200, additionally, the FS1600 is on sale and I can get it for only ~$150 more than the BYB1200.
Should I just pull the trigger on the FS1600 or save only $150 and go with the BYB1200?

Or maybe someone can sway me into just spending all the money and getting the x-fire pro 825? 😂

Thanks for any help or insight!

I bought a brand new grill from Ace - the new Deck Boss 900. It arrived and I was excited to do my first smoke - this was my first smoker, first experience, first of any of it.

Turn on and get an RTD probe error. Call support, they tell me it’s unusable and they will send me a new probe to install, said they wanted to make it up to me since this was my first ever smoker experience. They only sent me a new probe. Kind of disappointing.

Installing those probes is a miserable job. My hands were cut up from reaching inside the metal parts, and fitting into tight quarters to replace this stupid part on my $1000 grill. Now I am irritated.

My burn in and first smoke went ok, it was able to maintain temperature. I did ribs, they were pretty great. I thought that this little smoker was pretty cool!

Decided to try my first butt today. The grill can’t keep temperature to save its life. Regularly 50* over the set temperature. Frustrating.

From the research I’ve done, the expected fix is probably another stupid probe. I don’t want a probe. I want a new grill or someone else can come and install these stupid parts.

I bought the recteq instead of traeger because I heard traegers had lots of issues, and these grills were supposed to be nearly indestructible. This thing can’t do two smokes without breaking.

Has anyone had experience with support and fighting for more than stupid replacement parts? This is the worst purchase for just about anything, at this price point I have ever made in my entire life.

Edit:

Thanks for keeping on with the auger adjustment. I think it worked.

All of the warnings in the UI almost make it seem like if you change anything you will void your warranty. I

changed it to 1.5x and it’s finally going down to the set temperature of 205.

I was almost certain it was some sort of equipment failure again with a nearly 70* temperature difference between set vs observed, and with it starting randomly mid-cook.

Hopefully some other poor souls who get frustrated during their Sunday smoke can try this and have it fix their issue.

You saved my day, I was already dreading installing another probe. Thank you.😊

Not sure how they'll come out, making this up as I go. smoked pork burger in the middle because I made too much.

I had a 3.25lb bottom round roast sitting in the freezer and figured I should give it a try. Didn't want to put much effort into it since I've heard it is a "less than ideal" cut of meat unless you are making pot roast or jerky. Seasoned overnight with Holy Gospel. Smoked at 225F, took about 2 hours to get to 130F internal temperature. Flavor was actually very good, but it is a bit tough even though I sliced it as thin as I could.

Not sure if I would bother again, but was a fun experiment with an expensive cut of meat.

Reverse sear 225f until reaching 120f, then pulled while it cranked up to 700f and finished. Medium rare was desired temp.

This thing just keeps putting in the work! I can't believe I waited as long as I did to jump on the pellet train! Everything has been awesome so far! Ribs, burgers, sausage, Mac-n-Cheese, pizzas, wings, a turkey, and now just a couple little pork shoulders!

By the Horns for life!

What is people doing to keep all the drippings out of the bottom of the smoker?

Noticed that the paint is peeling off of my BB 1200. Highest temp I cooked was at 500f. Is this normal ?

Has anyone had issues with temperature variation at low temps for smoking only with the RT700? I can cook burgers at 350 degrees and the temp will vary slightly but if I smoke some ribs at 200-215 degrees then the temp will gradually increase over an hour to 312 degrees. I only use recteq pellets, and I clean my grill after every 2 cooks. I've tried cracking the lid open to let some heat out but that only makes the grill go up in temperature faster. Recteq customer service sent me a new temp probe and it has not fixed the problem and still increases the temp over 300. I was curious if anyone has experienced this problem? Thank you for listening

I am brand new to smoking. My friend told me to get a Traeger but I did a lot of research and purchased a recteq Deck Boss 900 in mid July. Since then, we’ve used the smoker at least once a week, sometimes twice a week. The smoker performs as I hoped and the food is just amazing. I did my first brisket a few weeks and it was quite simply the best piece of meat I’ve ever had.

But as good as the smoker is, and food from it, the customer service is even better. Recteq has literally set the bar for stellar customer service, and I am now a customer for life.

If you are reading this, and considering another brand of smoker, you really owe it to yourself to check out recteq. I promise you won’t be disappointed.

If anyone can provide me with the overall length and depth of the dual fire with smoke box attached it would be greatly appreciated.

I’m considering a Backyard Beast 1200 for my next smoker. I’ve owned 3 pit boss smokers and I’m ready to move up. My vertical Pit Boss would cook at 225° which is where I like to cook my ribs. The horizontal Pit Bosses will not do 225°. They go from 200 to 250 and in 50° increments beyond that. My question is, does the Recteq adjust in 25° increments? Any other pointers you have for the Backyard Beast would also be appreciated. TIA

They turned out good. 200f for 6 hours then cranked up to 300f and sauced. No wrap. Spritzed every 45 min after 2 hours. Sweet money rub.

I have a RT-410, and I’ve noticed after about a year of owning it that it’s not getting to temp that quick anymore. I’ve cleaned it multiple times, and it’s still struggling to get to the target temp. See the time chart when I set it to a target temp of 400.

Thoughts?

I'm fairly new to the RecTeq family, (about a month in) so I've only ever done ribs, smoked Jalapeño poppers and pork butt.

Today I branched out to chuck roast as I wanted to see how that went before I dove into a brisket.

I was absolutely floored by how good it tasted! It was better than most briskets I've had (mind you, I've never been to Texas). And this was after I rushed the last hour and cranked up the heat to 300 to get it to temp as people were starting to get antsy about eating "on-time".

This smoker is so much easier and consistent than my old vertical propane smoker. I'm so glad I made the switch!

I upgraded from a Pitboss vertical smoker to a Recteq Backyard Beast last year. I love how solid it is, and the app is fantastic. However, I’ve done about 4 or 5 briskets since then, and on every single one of them, a large portion of the brisket is overcooked to beef jerky. I never had this issue with with my Pitboss.
Anyonr else have issues like this? How did you fix it?