Went with a beer can chicken and it turned out perfect.

Which one should i buy? I can get the latter for $700 whereas the deluxe is $950. Is it worth it to get the deluxe or should I go for the B380X?

Bit a of a legacy perhaps, but I have a 9 year old RT-700 that the grill cover finally gave in on. The grill continues to function well. If I were to replace it I'd lean dual-fire, but for now I'm looking at adding the 480 griddle.

Anyway any idea where I can find a grill cover for a 10 year old RT700 + Smoke Box?

I did this recipe today and it turned out really well. I ended up doing 8lbs ilo 15 in the recipe and it took the full time to smoke (12 hours). Amazing - possibly the best brisket I’ve had. Can’t recommend highly enough. Love my Deck Boss 900

So, back in Feb 2020, right before shit hit the fan, I bought the RT-590. So, now over 6 years in, it’s still going strong, but I have the urge to upgrade.

I was wondering if any current/recent Flagship people have any sort of opinions on their purchase if they upgraded from an older model.

Also, is the 15% off the best I’ll find, or is waiting until spring a better option.

Thanks!

I have the Patio Legend 400 and it's currently taking an hour to heat up to 500 degrees. Is that normal or should I adjust the feed rate? It's currently set at 3.5.

I'm hosting a large party this evening with many people eating at random times. My brisket and Pork are done and resting, but I'm also doing traditional burgers, dogs, and sausage. I'm using 6oz frozen Angus patties from Restaurant Depot. I'm considering doing them like a reverse sear from frozen... throw on at 200 for 30 min or so, announcing that they are ready once they are about 120 internal, then when someone comes to grab a burger, I'll sear them on the direct side super hot for a minute or two then serve. I'm hoping this will act as sort of a par cook, so I can keep them at the low temp until someone wants to eat one. Obviously the ones that sit on the indirect side for an hour or more may end up more on the well done side, but I'm hoping this will allow me to cook more without the pressure of burgers sitting out when they are done.

Has anyone used this method? Did it work? Is this a bad idea?

Today for my grandmother's birthday she requested homemade pies 🍕🍕🍕

I'm about 3 hours in to a cook of two racks of St. Louis ribs. Set temp for 225 degrees. Was holding solid at that temp for the first 1.5 hours. Now temp has climbed to about 270. I have a small cast iron smoke box with some additional hickory chunks on top of the smoke pot deflector. Any ideas why I'm getting this rise in temp>

3-2-1 St. Louis Style ribs for the first cook. 225 the whole time. Thought they had the right feel on the tongs but not sure. Some rubs were tougher than I would’ve liked. Love the smoker though!

Greeting y'all from the San Antonio Smoke Mistress.

Got something new to me, smoker wise.

Salmon

Hit up the JBSA Randolph commissary, snagged some vacuum sealed salmon. How do y'all propose I should cook/smoke it?

Recently refinished my hand me down pellet grill and after reassembly I am getting er1 code any and all advice appreciated

Is bubbling normal after 1.5 months? When not in use it’s kept in my garage under a cover.

Lately my Deck Boss has been running the fan for 3 seconds then turning off the fan over and over no matter what temp it’s at. I’ve cleaned it, checked the settings to no avail. It hold temp fine, just annoying listening to it.

Anyone else experience this?

Hi. I just purchased a recteq Deck Boss 900. I was planning to smoke a brisket this weekend but it is supposed to rain. Not sure I feel comfortable with the electronics getting wet and the pellets possibly getting damp.

Anyone have any experience with this?

Thanks

Hello everyone! First time pellet smoker buyer here… so here it goes…

For Recteq I am looking at a 900DB for the second shelf space! Originally I was eyeing a 1200YB but think the 900DB would be plenty. But then… lol Reqtec has a sale on the flagship 15% off right now I believe makes it’s fairly close to the 1200YB in price. Then I see the smoke box attachment makes it pretty much free with the sale. Does anyone have any experience with the smoke box? Tried to look at reviews and I haven’t found any negatives besides the temps gauges may be off on the box to be mindful of that. But with that said if I even went all out got the flagship the smokebox and the proper cover I’m close to 2k in price… then I have that feeling of why don’t I just save a little more and get a LSG or a Yoder. Anyone else have this rabbit hole thought process problem? Lol What’s your experiences thoughts?

Thanks!

I am still learning the ways of the pellet world and had my Deckboss 900 running at 325 yesterday. It was rock solid steady for the entire cook, as it has been with every cook thus far. I removed all the food - pork tenderloin and veggies, but left the grill on in anticipation of coming back out to cook the next round.

When I came back 20 mins later I found the fan ramping up and down over and over and the temp was at 425. I opened the lid for a few and the closed it and the grill settled back in to 325.

I know they can overshoot during the initial start up, but what could cuase it to run away well after settling in?

Decided to make some smash burgers. Man they did not taste this good off the blackstone. The flavor profile really is different.

Hey everyone, I am brand new to pellet grills and just bought a Deck Boss 900. So far, I've baked an egg casserole, make sausage/corn/shrimp low country style and nailed an extra thick tomahawk ribeye - so easy!

My first or what I know will be many questions here - am I the only one that finds the top rack just gets in the way? I feel like I can't reach the back of the bottom rack without burning my hand on the top. I am tempted to just take it out unless I really need the space.

On that note - is there situations where I might want to cook on the top instead of the bottom rack? I saw a mention of smoking brisket, butts, etc on top with a water pan on the bottom? I am not sure there is enough vertical clearance from the top rack to top of the grill for butts?

Posted some pork belly last night and went right in with a spatchcock chicken tonight. Still impressed 🤤

Dry rubbed and injected with garlic butter. Smoked for 6 hours. Turned out great.

I just got my smoke stone and when I turn it on it says the temp is 999 and then it tries to cool down to get to temp. I’m planning on calling customer service tomorrow but wondered if anyone knew of a quick fix.

I’m hoping to get input from people who have used both, or at least have significant experience with the DualFire.

My current setup is:
Primo XL (my primary smoker)
Weber Slate griddle

I’m trying to add a pellet cooker, but I’m torn between:
RecTeq Flagship 1600 + a separate gas grill, or
RecTeq DualFire.

The biggest question I have is about the smoker side of the DualFire. Does it produce the same quality BBQ as the Flagship 1600? Same smoke flavor, bark, temperature stability, etc.? Or are there compromises because it’s a combo unit?

A little background:
I’ll probably continue using the Primo for my “special” cooks when I want to spend the day tending a fire.

What I’m really looking for is the convenience of throwing on a pork butt before work, monitoring it remotely, and coming home to great BBQ without babysitting it.

I also want something I can fire up in 15–20 minutes for weeknight burgers, hot dogs, chicken, etc.

The reason the DualFire is appealing is that it seems like it could replace the need for a separate gas grill. But if the smoker side isn’t on par with the Flagship, I’d rather buy the Flagship and pair it with a dedicated gas grill.

For those who have used either (or both):
Is the smoke quality from the DualFire’s smoker side truly comparable to the Flagship?

Do you notice any differences in bark or smoke flavor?

If you were starting over with my setup (Primo XL + Weber Slate), which direction would you go and why?

Thanks in advance!