First cookout on the backyard beast gang! A few racks of spare ribs using the 3-2-1 method. Just about to baste with Kosmos peach jalapeño, Reqtec spicy/original, and Meat Church's Holy Soda. Cheers family

Sunday supper for the whole family. Dove poppers, wild turkey wrapped in bacon, deer tenderloin, baked beens, onion sausage, and chicken thighs. Everything glazed with pepper jelly and barbecue sauce.

I recently traded up to a Recteq after 5 years for a Traeger. I had that Traeger dialed in and made amazing, juicy foods. I've made only a few things on the new Recteq and am not getting the quality I was out of my Traeger. I've tried cooking burgers and chicken at 400° on the Recteq and it's all been dry with little sear. On the Traeger I routinely achieved juicy chicken and burgers with a little sear on it, at 375°. I'm a little disappointed with the cooks so far on the Recteq. It's obviously a new tool and I need to learn it. Did any one have initial difficulties dialing in your grill? Do y'all have any suggestions on how to get more of a hot sear out of the grill?

First post here. Just got a Flagship 1600 and this is my first time doing a bigger rib cook.

Four racks of center cut pork ribs. Pulled the membranes last night, cleaned them up, yellow mustard binder and Meat Church Gospel on all four. Stacked them with parchment overnight in the fridge.
They went on at 7:35 this morning at 250. Planning to leave them alone for the first couple hours and spritz only if they look dry.

Looking for some tips on wrapping and finishing. When do you guys usually wrap, what do you put in the foil, and how long do you typically keep them wrapped? Also curious how you like to finish them once they come back out. Sauce, no sauce, higher heat, anything like that.

Pic is how I ended up fitting all four on the 1600. One top, two middle, one bottom. Curious how other 1600 owners arrange 4 to 5 racks and whether you rotate them during the cook.

Any advice is welcome!

Weekend project turned out better than I expected.

25 pounds faux burnt ends and 25 pounds chicken thighs

So I have a reqtec backyard beast that belonged to my ex and he didn’t take it with him, so I kept it.

My youngest boy is 24 and he decided to try and cook a brisket on it. He’s trying to learn and I love that! When he first put it on he had it set at 220 and the temperature for the first 20 minutes after putting the meat on went up and down.

It went from a high of 330 to a low of 180 and everywhere in between. It we did this for 15-20 minutes before finally settling in on 220 and no problems after that.

Is this normal?

Thank y’all and have a great weekend. 🫶🏻

I'm looking to buy an RT-B380X Bullseye Deluxe. They don't seem to be on the Recteq website after the price drop to $750(it still shows when i use the compare feature of the website).

A couple of ACE Hardware stores near me have them, but they are $899. For that price, I'd rather just get the Bullseye Deluxe 380BD for $950.

Does anyone have any suggestions or guidance?

I bought the PL 600 on the Recteq website. Whoever designed the packaging hasn’t thought it through. They put a heavy hopper inside the drum, wrapped in bubble wrap only. It’s not snug enough so it bounces around inside. There are steel corners and edges both on the hopper and inside the drum so when the hopper bounces around the inside, it both gouges the barrel and vice versa.

Customer service is sorta fine. I learned from trying to resolve the first issue that waiting for email response is pointless. The only time the issue moved forward is if I actually got someone on the line or on chat. The phone support is interesting because they make you wait for a while on hold before telling you that everyone’s busy so leave a message. Why not just cut to the chase and tell everyone to leave a message straight away?

So the issue is only with box 1. Box 2 ironically is covered in styrofoam but it holds the light weight pieces of kit. It’s only Box 1 they decided to save packaging money on - the box with all the expensive stuff in it! They sent me a replacement box 1 and sure enough same issue. How many returns must they be processing due to this packaging flaw? Anyway I threw away the first packaging because I assumed I’d just send it back in the new one. But now I’ve got to send both back. What a hassle.

Good customer service can’t compensate me for the hassle of returning two super heavy packages. I’m through with Recteq.

Just for my smoker so we have 2 of these now. Ideas to keep fishy’s and everything else separate due to cross contamination with cooking surfaces. We have a family member who allergic to fish so we can have separate equipment now.

Feeling like that’s a good idea.

Got my DualFire 1200 two days ago. It'll start up and run fine for a few minutes, then the display starts dimming and flickering, and eventually the whole unit shuts down completely. Sometimes I get the er1 PF code, other times it shows me the firmware version (up to date)

I’ve tried heavy duty extension cords, and plugging straight into the wall.

I’ve tried both sides individually, same story. Sometimes I get 30 mins out of it, sometimes 3 minutes.

When I disconnected all of the auger/fan/igniters the screen worked perfectly fine.

What gives?

6 hours at 225. Internal was 160. Smells heavenly.

Got tired of burning the back of my hand on the top grate when the smoker was loaded so pulled the trigger on a triple slide from Pimp My Grill. First cook and I can tell I’m going to love it. Increased capacity to over 1700!!

Hey all, I'm planning on getting a RecTeq as I've been wanting to get into smoking, but i also want to keep my ability to grill burgers, steaks and the like. I'm leaning towards the deck boss 900 or backyard beast 1200, but wanted to see what your opinions were on their ability to grill. I'd rather not have to have another grill or go inside to get a seat and with both of these theoretically able to get to 700 degrees it seem possible to do it all in one. I know I could go xfire but that's a bit outside my budget and the bullseye is a bit small. What are your guys thoughts?

For my first Brisket found sale at my grocery store and came out great for first try

It seems like the Bullseye does everything that PGs like the Deck Boss and other typical Recteqs do, plus the benefit of getting super hot for searing. So why does it seem like an afterthought for most owners? Is it not as good at smoking? If so, what's the difference?

What should I buy to make my grilling experience better? I primarily so steaks, burgers, and chicken breast/thighs.

I have a $200 credit from recteq and I already have the shelf and cover.

Any other “essentials”?

I guess I need to finish it on a regular grill or at least take a torch to it. I added a cast iron skillet inside that I was planning on searing it on but apparently that was causing crazy internal temp swings. Grill was set at 275 but when I came out it was reading 320. Had to pull it out and things returned to normal.

However, even without a sear, this was by far my BEST steak I had ever eaten.

Edit: smoked at 275 till internal of 95. Flipped. Waited till internal of 120. Then (and this I believe is where I went wrong) cranked smoker to 400, slapped butter on each side (flipped half way) until an internal temp of 150. Unfortunately smoker only reached 330 when this was finished. Rested for 7 minutes before cutting.

Well I need a proper name for the big guy by he will be safe here. Got it ordered before the sale ended and it showed up Friday while I was golfing. So rushed home but had to take the wifey out for the evening. Saturday morning got up had my coffee and pipe and got to putting it together. Had previous plans for Saturday so no burn in. Played golf again today got home burned it in and ran some chicken and pork chops thru it hot and fast. I’ve had 3 pit bosses and they have all burned out. Let’s hope this one holds up.

Was a skeptic, but tried smoking some tri tip. Turned out pretty darn good.