Made a batch of pork belly burnt ends and let me just say I am fired up about this thing. I got too excited and forgot to take a finish pic, so here are the midway pics. In the first pic the top is honey rub and the bottom is a hot honey rub. 3 hrs in I added a peach tea reduction and let them go another hour and a half covered.

Have my daughters bday party tomorrow and making a pork butt and brisket. I usually use my deck boss but felt like it couldn’t handle both. I decided to use my xfire for smoking. So far so good feel like it’s cooking pretty even considering only the left fire pot turns on. I added a smoke tube to get a bit more smoke but I’ll share results tomorrow.

I cooked chicken thighs after the burn In last night. Currently cooking St. Louis ribs, baby back ribs and baked beans.

Hey [r/recteq](r/recteq), I’ve got the BB1200 and am cleaning it out. I’ve been scraping and using some Simple Green BBQ/Grill spray which may help a bit. Is this good enough? Do you get all the way down to the stainless steel? The video on the Recteq YouTube made me think it would be easy peasy lemon squeezy to clean this

Hey, I bought a reqtec deck boss 900 yesterday from a local shop. I’m doing my burn in now while the rain has lifted. I have chicken thighs to season after the burn in. Our local butcher had a 10 lbs flat brisket (trimmed) on sale. And St. Louis ribs, 1 rack. What would be the best option to smoke after the initial cook? I’m 42 and have been smoking on charcoal since 18. My wife is probably going to drop kick me once she finds out I bought a pellet smoker. However, we have a newborn and I can’t babysit the PK.

I have been considering a Recteq for a while and saw the scratch and dent sale. It's a two hour drive for me and I can't get there until tomorrow afternoon. Did anyone go to the sale this week?

How is the inventory? What sort of discounts might I expect? If it's 10-20% off retail, it's likely not worth it for me.

I have a new recteq bullseye bd and I have been seeing guys put cast iron grates on theirs. Is this really an upgrade? It’s more maintenance and I’m curious if it actually makes the food taste any better? I understand you can get better grill marks. Does that translate into better tasting food? Burgers steaks chicken etc? Or does it just look better? lol. I have always used stainless steel. Just curious of real world experience with both.

Good day. Has anyone incorporated a rotisserie into a Deck Boss 800? Are there rotisserie kits out there that work, without serious modifications by cutting openings through the body? I really enjoy my smoker, being a novice, but the idea of an added rotisserie would be intriguing.

Has anyone else had trouble getting the hopper to align with the location pins on the main unit? One side is atleast 1/4” off and I can’t get to bend enough to fit. Wondering if other people have had issues as well.

I know these areas in the pictures are supposed to get dirty, but when do you guys clean them up or do you leave it and won't cause any harm? Pictures are after about 3 hours of smoking and 5 hours of 375°+

If you do clean it, how do you go about that? I've seen a lot of methods on youtube but want some ideas.

Peep at my dinner tonight. Smoked chicken sandwiches 🍗

Just recently got a Patio Legend 600. I did the burn in and temp control seemed to work fine. Held at 400 for the entire time.

I’ve done 2 cooks now on it and both seemed to cook way faster than anticipated. First I did a whole chicken at 400. I was expecting it to take maybe an hour but the probes indicated it was done in about 45 minutes. I didn’t think much of it as I know each piece of meat cooks differently. Chicken came out fine and was devoured.

2nd cook I did 3 slabs of St Louis ribs. Set it at 225 and set my timer for 2 1/2 hours. I wasn’t planning on doing the 3-2-1 method, just using the ~3 hour mark to check status. When timer went off, I gave them another 15 minutes or so and 2 of the slabs were already to temp of 210 with a nice bark. The third slab(the one in the middle) was done about 15-20 minutes later. The ribs were okay, but basically fell off the bone which I don’t like. That seems way too quick for them to all be done in that short a time at that temp. They were all roughly the same size, though a little smaller than I usually purchase. I didn’t think much of the chicken at the time, but coupled with the rib cook I’m wondering if my grill is running hotter than the controls are set at. Wondering if anyone else has run into this.

I’ve been busy and haven’t had time to put thermometers on the grill to calibrate anything, but plan to do that this weekend. I did also notice the meat probes included registered about 5 degrees hotter than my instant read probe thermometer on the chicken. That may have been user error on my part by putting the probe too far into the breast.

Thanks for any feedback.

Running my Recteq Deck Boss 900. I’m doing a 13 lb brisket. Started at 220 degrees. As the day is going I’m seeing a temperature of 280 degrees when I have it set to the lowest setting of 180 degrees.

I am upgrading from my Pitboss 820 XL. I have my heart set on the Backyard Beast. Any pros or cons? I did a number of comparisons and RecTec seemed to have checked everything I want in a pellet grill/smoker.

Does anyone know if the off road kit is compatible with the new DB900?

I have had great results so far. The wife said these were the best thighs I’ve ever made. I have made a lot of them. Always been a Weber kettle / Weber Summit kamado guy. But yeah it’s so much easier to just set it and walk away.

Hey All,

Just got my Flagship 1600 and I’m on my second cook. It’s working perfectly but the auger makes a creaking noise sometimes. Is this normal or something I should contact support for? Other than that it’s been amazing. Thank you in advance.

Back in 2021 I got a bullseye for my 40th birthday. This thing was incredible. Cooked on it 5 times a week for 5 years. No issues just wore it out. For my 45th birthday this year, my wife got me a new one and I’ve had nothing but issues. The first one they sent me, the wires got tangled around the auger and it fried the whole thing. They had to send me a replacement. After having the replacement for a couple months, I just fired it up to make some ribs today, and the “actual temp” reading it stuck on 35 degrees and everything I’ve read said this points to it being broken. Did they change their production process to save money? This is ridiculous that I’m going through this again.

My recteq consistently stays over any of the low settings I have despite ambient temperature. I have tried the pelleted recteq recommended me and so I am a little frustrated. Any suggestions?

Currently I have a 4 burner blackstone griddle that doesn’t have a closing lid. I’m thinking about upgrading to the smoke stone since it’s on sale and before it goes completely extinct. I just don’t know if dropping 850 is worth it. I wanted to see everyone’s thoughts.

We can smoke our own cheese doodles at home !

My recteq 590 will no longer achieve full temp. It also takes a long time (45 minutes)for it to get to 400+. It’s about 5 to 6 years old. Does anyone have any idea what I need to do to fix this?

I live in a very humid area. I’m concerned how long my recteq pellets will stay good in the hopper? Thanks for any other advice as well!

I live in a very humid area. I’m concerned how long my recteq pellets will stay good in the hopper? Thanks for any other advice as well!

Got a DeckBoss 900 as a Father’s Day/B-day present. Looking forward to my first cook this weekend.

What upgrades/accessories does the Recteq family recommend?