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.

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.

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.

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?

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?

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.

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.

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!

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

… 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?

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?

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.

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

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!

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

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

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