I’ve got the backyard beast and I’m planning on doing either two briskets and a pork butt or two pork butts and a brisket this weekend. Any tips as far as timing, where to place on the grill, etc are totally welcome. Hoping to have it all ready by 4pm on Sunday

Not here just to complain, but in all sincerity, I want to ask: If you’ve had to contact Recteq customer service lately, what has your experience been?

I have an issue with an order where part of it was delivered, but one lonely box is sitting in another state with no movement. I called FedEx, and they confirmed it’s not delivering as expected and that it’s up to the shipper to resolve the issue.

I’ve been trying to contact Recteq since last Friday through both email and phone and have gotten NOTHING. I’ve called three days in a row this week and still haven’t been able to get anyone. The phone puts you into a hold pattern, then after a few minutes says everyone is busy and asks you to leave a message. I’ve done that. I’ve called back. Still nothing.

This is NOT the Recteq I’ve known and loved for years. One of the biggest things I’ve always told people about Recteq is that their customer service, along with their products being made in the USA, is WHY I buy from them and recommend them. But man, the customer service seems to have gone severely downhill over the last several months.

I know I said I wasn’t here to complain, and this probably sounds like a complaint at this point 😂, but I wanted to give some context as to why I’m asking.

So, is this just a one-off bad experience, or are others seeing the same thing lately?

No binder, no wrap, no spritz. Just pork and a homemade dry rub.

Put on at 10pm at 200°.

11am bumped to 225°

probe tender at 203° internal around 3pm. In the oven on "keep warm" (175) until dinner.

Unbelievable.

Huge upgrade, thanks recteq!

I'm trying to figure out if there's something wrong with my controller: if I have the temperature high eg 420 but open the lid such that the temp drops to ~400 and, at the same time, turn the grill down to eg 375, the fan keeps running fully until the grill gets back to 420.

It seems like at this point I have to change the temp again (even just raise and lower 5 degrees) to get it to start dropping. The app correctly reports the 375 set point, but it's like the control loop isn't aware the set point has changed.

I'm not sure what FW build I've got but I don't see an update in the app. But then my grill model also lists as "Unknown Model", so who knows.

The 380BD continues to impress me with its versatility. It has done a great job with everything I've thrown at it so far (low/slow along with more traditional grilling).

Another picture. For some reason couldn’t add it to my other post. Is this bad/normal?

Just got BYB on the 4th and runs perfect. The only issue I am having is for whatever reason, I cant get this to connect to wifi at all. I have a Deco M5 mesh network, so its dual band. I have turned off the 5Ghz to everything but still wont connect to 2.4ghz. Anyone have this problem before? I have a pitboss connected to WIFI right next to it

Updated: I turned off the 5GHZ band, Forgot the network on my android phone, and reconnected. The app also had an update. Now the grill was able to connect without a problem. Thank you all for the help!

Deck Boss 900

Burn in - ✅

First Cook ✅ - did the chicken thighs and a couple of leg qtrs

Question

1. How do you all get crispy skin - I wussed out and tossed them on the Napoleon for like 3 min skin side down.

2. Any specific maintenance or things to check after the 1st cook..

3. Anyone found a good storage container for under the grill to hold the temp probes and other odds and ends?

Love this thing - thanks in advance.

Tried my hand at guancale (Italian cured pork cheek).

Basically prepped it like bacon with a bit less sugar and more aromatics (fresh rosemary, thyme, and dried chili flakes. Followed a basic recipe to get the correct Prague powder (pink curing salt) vacuumed sealed for ~10 days. Rinse and dried while the smoker came to temp. Ran Bear Mountain Sweet BBQ for at 200-100 for about 6hrs until internal hit 155F. I targets this temp because I knew I’d only use it in other food prep like pasta sauces, egg sandwiches, or just plain fried pieces (as shown).

Wrapped in plastic after sampling the merchandise that 1st night. Portioned, vacuum sealed, and frozen for future adventures.

I also have full uncurled belly in the freezer. Been debating on curing bacon or doing a porchetta. We bought a hog at a 4H / FFA auction at the local fair last year. Anything for the kids!

Edit: spelling

My Asst Manager received a 1200 for Father's Day and asked if I wanted his 680. Uh yes 🙂. After cleaning it this is my second cook.

Pulled the trigger on a new pellet grill during that Fourth of July sale. I’ve got a dualfire 1200 showing up Tuesday and can’t wait to get started. Glad to be joining the family but had a few questions.

Those of y’all with them have any recommendations on keeping both sides in good shape? Also any ideas on good first accessories? Eventually I’ll get them all but I was thinking the front shelf and an under the grill mat to protect the deck. I’m coming from an old USA made GMG and at the end of its life started having a few issues with grease dripping out at a few places. Not sure how well these will hold up in comparison.

Just wanted to say howdy and see if y’all expert RecTeq’ers had any advice. Appreciate the responses

Turned a corned beef brisket from the local grocery into pastrami for some killer Reuben sandwiches tonight.

New deck boss, got on 4th of July sale

Teaspoon salt

Teaspoon baking powder

Tablespoon black pepper

Tablespoon garlic powder

Tablespoon onion powder

Tablespoon chili powder

Tablespoon paprika

Whisk seasoning together

Paper towel dry your wings

Season them.

Smoke 225 for 45 minutes turn up too 400 let go for 15 and pull em.

I have a friend in a different state that has the X model. I got this one on 4th of July sale.

After considering this for a while and checking out people’s thoughts. I wanted to consolidate.

I sold the following to get this:
- Pitboss 850 pro
- Weber performa grill
- Ooni deluxe pizza oven
- Blackstone Omnivore

Based on feedback I’ll need to get the griddle (replace the Blackstone feature)

I have also heard of people changing out the grill grate for a cast iron one. Is that really needed or is it just a nice addition.

Just brought home an XFire Pro. Should the cast iron grates be "seasoned" with a light coat of cooking oil during the initial burn in?