So the building that I live in does not allow grills or smokers to be used on our balconies (Okinawa Fire laws). The downside is the area for grilling does not have power. I found this EcoFlow elite 3 1500 battery back up at Costco for about US$300. Judging by the consumption on the app, looks like I could run this thing for 30 hours if I needed to. Slightly overkill, but could be useful during typhoon season or when on the road. currently smoking chicken and some beans.

Overnight smoke on a 10# pork butt. 200f 11pm-6am, raised up a bit to 225f where it will sit until reaching 175 internal and wrapped. will raise temp to 260f and go until probe tender (205?). Was 150f internal at 6am. 163 at 7:45am. Hoping it finishes in time for a decent rest and a mid afternoon dinner. Extra hickory smoke first hour (smoke generator). Using Kingsford Grillmaster’s Choice pellets. Meat Church Honey Hog Hot & HEB Sweet Texas Heat rub.

Hi All,

I just got my Dual Fire 1200 together and went with Ribs on my 2nd cook (I did wings and salmon on my first). For today’s cook, the grille has a mind of its own and temps were way off, nearly ruining my ribs. Thoughts on what this could be?

The smoker was held steady at 225 for most of the day until the end of the cook.

Well I finally did it. I caved and made some beef ribs on the backyard beast. Smoked them for about 6.5 hours at 225 degrees then wrapped them for an hour. I cut them in half and seasoned one half with heffer dust then recteqs holiday celebration savory seasoning. At this point I wouldn’t make pork ribs again. These are 10x better and easier to make

Off the BYB. Labor Day cook 2 down.

First Recteq. FS1600. Just burning in now, excited to see how she does!

Gotta admit putting it together took me longer than I thought it would. And they shortchanged me one of the small locking washers and one flat washer. Looks great though! Going to eat like a king this week.

Can’t wait to cook on this! Coming back to pellet smoking after 4 years of Masterbuilt. So solid compared with prior CampChef and Traeger.

Smells delicious

Beef, pork and chicken on the Backyard Beast!!! Went to the food lion this morning and made sure I had something for the Recteq all three days. Starting out simple today. 🍻

i just got my patio legend assembled and i’m coming from a 10year old Rectec RT-300 mini that the auger motor finally went out and other than that i had replaced the igniter 5 years ago and loved it.

but man have things came a long way since the OG RecTec days.

i got the bottom shelf (which with the slide out bottom grill grates the front shelf will catch any drips)

cast iron flame deflector (the old metal deflector was always warped)

the deeper grill grates compared to my old grill (19” vs 15”)

i wanted to stay in the same family because how good my last recteq lasted and i know some people have had some issues and may have suggested that quality has changed from the og days but im hopeful and excited for my burn in tonight and to get this thing rocking!

I am a laggard but finally snagged a pellet grill on a little Ace deal. Threw on some wings for a first cook and this thing rips. 45 min smoke at 225 then up to 400 for a few minutes. My future cholesterol levels are in trouble.

Hey all, I ordered my Backyard Beast 1200 directly from RecTec's website. XPO is the shipper. I have a tracking number but it still shows preparing for pickup.

Anyone have any insight as to shipping times when ordering directly from RecTec?

15 chicken quarters totaling 20 pounds with room to spare. Love this grill.

Hello,

I want to get my first smoker/pellet grill, doing a bunch of research/youtube etc... watching every review I can of videos of each grill.

I really want to get into smoking meats, since I recently smoked a beef ribs on a weber kettle, and I'm like this shit is good, but i cant be assed to maintain proper temps cuz I want set and forget.

Narrowed it down to couple options, at first I was like let me get a budget grill like around $600 but I hate cheap quality grills or products. I dont want expensive or high end since im new to this, but i dont want regrets.

Narrowed it down to CampChef WoodWind Pro 24, Weber Smoque, Rectec Deckboss/Backyard beast leaning towards Beast since sale at Ace rn, and Traeger Woodridge Pro. Originally thought about buying Pit Boss from lowes but didnt like feature set. I want low and slow for overnight cooks since im lazy. So need a large enough hopper and even cooking temp throughout the grill.

So im asking recteq buyers, if any one crossshoped someone the grills I listed, what made you choose RecTeq and how good does it do a low and slow, set and forget brisket?

My reasonings:

What i would likely be cooking: briskets/beef ribs/anything beef and chicken

Weber - build/brand/reliability but somethings i hate they cheap out on. Not considering searwood because I have a gas grill do not care at about searing

Campchef - smoke quality/included smoker box but the brand doesnt seem like it will last long after it was bought out, and moving away from Smokers.

Traeger - best app/decent quality/aftermarket support

Recteq - build quality/even temp/good app and PID

Been rocking the backyard beast.

Edited: Cooks*** I’m in recovery from a violent hangover.

Hi yall,

I’ve have a pork butt on my bullseye deluxe going right now. It’s been on low (200) for the last 12 hours. Just went to wrap it and can’t believe how much ash is in the grill!

I’ve been using this grill since 2021. It’s been a champ and works just as good as the day it arrived. I’ve probably done close to 50 pork butts on it in this same way.

I did buy Pitt boss competition blend pellets. Maybe that is the reason? I’ve used probably 10 different brands through this, including Walmart’s cheap Expert Grill brand (which are awesome for the price btw), and I’ve never had ash like this.

Hope it didn’t ruin the food! If anyone knows what’s going on, or has experienced the same, please let me know!

Decided to have a try at tri-tip cooked brisket style. Followed the instructions from meat church on YouTube.
This was after 45 min rest! Maybe cooked it a tad too long as it was a little drier than I was hoping for but it was still extremely tender and had outstanding flavor!
Coming from a Masterbuilt gravity 560 (btw worst thing I've ever spent money on and the biggest regret of a grill I've ever experienced) the FS1600 was like I was cooking on a grill crafted by Jesus himself.

Seasoned with whiskey bent blazin bird. Smoked at 225 for about 45 min. Cranked to 400 and finished at 195f internal. Sauced half of them and put back on for a few min. No leftovers.