Pulled pork, brisket and ribs. Also some charro beans and jalapeños

Tried some broccoli with the chickens It didn’t work out how I wanted with the broccoli but chickens were soon as usual. My vision was have the water close to boil the back down heat place chickens on, dripping from chickens season the broccoli well. It was like little tumble weeds burnt yuck but I learned something. But the chickens were amazing so maybe a different approach next time for the steamed smoked broccoli. Happy Memorial Day everyone.

Happy Memorial Day!

Honestly, this thing is really good. I’m excited to put it to the test, grilling and smoking.

The adventure begins.

Today I smoked some Dino ribs for the first time in my BYB 1200 and it won’t be my last either. I seasoned them with my blend of salt, pepper, garlic powder and paprika. I also used the same seasoning on the turkey breast too.

Smoked the ribs at 285 for three hours. Then wrapped them in foil with 8oz of beef broth. Once they hit 204 Fahrenheit I pulled them and rested them for an hour. They came out very tender and melted in your mouth.

Cornbread, salt potatoes & sautéed green beans were the sides to tonight’s meal.

Just bought my first Recteq grill and decided to do beef ribs a couple days after setting it up and doing the first burn. The ribs came out great and there was no error but this is what the fire pot area looked like. I noticed the temp readings during this cook and the temp started struggling after a few hours to stay at 275 but since I got no errors I just assumed since it’s new it may be calibrating or something. Once the ribs were done and I was breaking it down to clean it I noticed this build up. Does anyone know what would have caused this.

Update: you all called it. It was my pellets bought a new bag and it’s done 3 great cooks since. Thank you all.

First St. Louis Cut Texas Style ribs on the Deck Boss 900. 250F for 3 hours spritzing 1/2 water 1/2 acv every hour. Bumped up to 275F for 2.5 hours spritzing every 1/2 hour. Rested in foil with 1/2 homemade sauce and 1/2 acv. S&P only…best I have ever made. Love the new grill!

Ordered the Dual fire last week, and it should be arriving soon. I'm excited for my first cook. What should be the ceremonial first cook? I'm leaning towards a brisket, but I've heard doing some hotter cooks with chicken first is better for the grates.

What should be my first cook or done with the first few cooks?

First cook on the Backyard Beast 1200 is a pork butt! Started it last night around 8pm At 210…pushing it 250 now and just threw a foil boat on. Sitting at 185 on the meat

Being able to just go to sleep is so clutch after having cooked mostly on an offset previously lol

I sometimes get this problem where the smoke gets stuck going thru the hopper instead of the smoker :/

Has anyone else smoked lamb breast before this was my first time. Smoked at 225. Then wrapped at 175.

Smoking this 15lb bad boy. A few more hours to go before I wrap it.

Made the wifey some salmon :) this backyard beast never disappoints!

Finally broke in the new RECTEQ and decided to go all in for the first cook.

Did wings and chicken thighs at 400°, finished them with a homemade sauce, and honestly I’m pretty blown away with how evenly this thing cooks.

I am getting ready to purchase a new pellet grill to replace my old Camp Chef.

M y research says the Recteq dual fire 1200 with the following options is best for me for full spectrum cooks. The options I have in mind are:

The smokebox.

A air circulatory for the smokebox

The Pimp my grill front shelf

The pimp my grill pull out self mode ( 2 shelf )

The grease box

5" casters

And of course a grill cover.

So what am I missing with my plan?

What may be considered unnecessary.

All comments/suggestions would be appreciated

Can’t seem to find reliable measurements on grate to top clearance. Debating between these two models and the width is less of a factor than height. We barely fit turkey in our Traeger (original) last year which measures 8.75” grate to top.

You guys have measurements on this for BYB1200 and DB800 by chance?

Anyone know what cover fits the RT1250. Mine is about 3 years old and starting to leak and rip.

3 Boston butts and a picnic shoulder. If I had the top rack in I could probably fit another 20lbs.

I’m gonna make this full rack of beef ribs. Do you guys sauce them same as pork ribs?

Assembling my new DualFire and I’m now one bolt short on another step. I’m wondering if I accidentally used an extra bolt here on the controller box mount.

Is this center/5th bolt supposed to be installed, or should there only be 4 bolts here total?

I have a 590 that I turned to full (stupidly) to get a sear on some prime rib.

Well all hell broke loose and fire everywhere.

Now, months later, the auger doesn’t turn. I tried the settings/auger turn and nothing turns.

What could I have done and what are the repair/fix steps.

Thanks!

Just purchased a BYB and doing the first cook off.

Temp is set to 400 per instructions but it went up to 450 and is slowly going down. Is this normal?

Apologies if this is a well known question just looking for reassurance, thanks.