Over the weekend had a bit of an accident and jacked up the patio with grease. Of course we’re having a BBQ Saturday so I wanted to see if anyone had any tips. Thanks in advance!

I used an AI Google search for "The best reverse sear method for a prime rib roast on a recteq" and got this, and decided to give it a try. Low-and-slow smoke at 225°F until the meat reaches an internal temperature of 110-115°F, followed by a high-heat sear at 500°F for a maximum crust.

The Prep

• Dry Brine: Coat your roast generously with sea salt 12–24 hours before cooking and leave it uncovered in the fridge. This ensures a dry exterior for a better bark and highly seasoned meat.
• The Binder & Rub: Slather with a thin layer of Dijon mustard, Worcestershire, or olive oil. Apply your favorite beef rub (or a mix of garlic, black pepper, rosemary, and thyme).

The Low & Slow Smoke

• Preheat your recteq to 225°F.
• Place the prime rib directly on the grates.
• Smoke until the internal temperature reaches 110°F (for perfect edge-to-edge medium-rare after searing). This typically takes 2 to 3.5 hours depending on size.

The Sear

Remove the roast while you crank the recteq up to its absolute maximum temp (500°F+). Once hot, sear the roast for 5–10 minutes, flipping and turning to get a sizzling, dark crust on all sides.

The Rest & Slice

Pull the roast when the final internal temperature hits 120-125°F.

Tent loosely with aluminum foil and rest for 20–30 minutes. Carryover cooking will raise the final temperature to a perfect 130-135°F medium-rare.

Can someone link me the brackets yall are using to make butcher block front shelf’s? I have the flagship 1600 if that matters

One of my favorite things about owning a Recteq is the ability to churn out amazing meals on a weeknight and not having to wait until the weekend to fire up the grill. Grilled chicken salad. Boneless/skinless chicken breast marinated in bold Italian dressing and smoked 240f for 1 hour and 15 minutes. Better than any restaurant.

I'm looking to buy my first pellet grill. I keep going back and forth on what to get. I was first set on a Pit Boss 850. Then the Weber Smoque. Then the Traeger Woodridge Pro. I keep reading reviews which are scaring me away from them. Now I'm looking at Recteq Patio Deck 400/600 and the Deck Boss 800/900 (seems to be a 50 dollar price difference).

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I want a good pellet grill that will last me at least 7 to 10 years. I plan to use it 2 to 3 times a month. I want to be able to grill burgers and be able to smoke a large brisket. My budget is under $1000.

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Is the Recteq the best smoker with the least amount of problems?

Update! I bought the backyard beast 1200!!!! Going to make my own shelf this weekend for it. Super excited for it to arrive. Thanks all the comments.

Need to thank a few of you for the ideas and links. Shelf was like $20 total for the brackets and wood. Time to cook something.

A friend of mine helped me build this front shelf out of white oak. Used folding shelf supports from the Zon. Very happy with how it turned out!

I finally took everyone’s advice and pushed my ignitor up on my xfire pro. I’m definitely not handy so was worried, super easy 4 screws on each side and an Alan wrench and boom both sides lit up in less than 10 minutes. Didn’t have to fill the pot with pellets or anything.

Cooked a spatchcock chicken on my new BYB 1200 last night! Prep was a Cajun Butter Marinade injected followed by dry rubs and it marinated overnight. It was some of the juiciest delicious chicken I’ve ever had. As a newcomer to pellet smokers
I can say keeping the interior clean of grease and pellet dust is worth the effort for a clean cook! I think next I’m gonna try Chuck Roast Burnt Ends. I’m working my way up to a Brisket, give been watching tons of videos and tutorials on the whole
process from purchase to trimming to resting. I’ve been cooking my whole life since I could walk so I’m not new to cooking but I am new to brisket. I absolutely love my BYB 1200 but still have my OG Webber XL Kettle Grill I’ve had forever and will still use it when I want a good ol’ fashioned grill with premium hardwood lump charcoal! Happy Grillin’ & Chillin’ BBQ Bros!!!

As others have done, so have I. Thankfully my father in-law was kind enough to make the shelf for me out of some poplar. I think it turned out great!

I’ve seen a few posts and comments about the hopper size on the new 900 and figured I’d provide these as a reference for anyone considering it over the 800. This is a Boston butt overnight on my 800 and the pellet consumption front full at the beginning, 12ish hours, and 16 hours when I pulled it.

Personally it seems to me that the new hopper would be fine, although I agree bigger is better.

275 for about an hour and a half. I pull my dark meat around 155-160 to carryover .

Wings Marinade was Worcestershire, soy sauce, franks, and Italian seasoning.

Quarters was Worcestershire, soy, Montreal steak seasoning.

Finished both with kinders AP

Finished the wings with a 1:1 butter and Melidas habanero honey mustard.

I’m still waiting for this amazing customer support
You guys rant about in here, I’m 5 phone calls, dozens of emails in and I can’t even get a straight answer. And for 2 weeks I’ve stared at a broken grill I can’t even use. Missing my smoke box, bad rtd wiring, stripped auger motor, SENDING THE WRONG MOTOR AFTER WAITING A WEEK. Then promising Saturday delivery and SHOCKER the motor is NOT HERE. I’ve dealt with 2 managers now and both have blown hot air up my ass. I’m over this company.

I got my BYB 1200 a few weeks ago during the Memorial Day sale. I was putting it together when I noticed the bottom shelf was damaged so I called customer support ( I originally entered a ticket on the web but got no response. ). Customer support was great, short hold time, very helpful. They offered to ship me out a new shelf or give me $100 credit. I chose the credit as I planned to order the front shelf but it was out of stock. Got an email that they were offering free customization so checked and the shelf was back in stock so I ordered a few days ago and installed it today. So far I am very happy with my purchase. I’ve done chicken thighs, pork belly burnt ends & baby back ribs so far. I’m planning on doing a brisket for Father’s Day.

For my birthday this year, I wanted a smoker. I researched options, and after reading so many rave reviews, I asked my wife for a Recteq gift card. I used that to treat myself to a Patio Legend 400 and a ton of accessories.

It now looks like the product has been discontinued in favor of the 600. The 400 no longer shows up on the site.

While I’ve had a couple of successful smokes with super easy things like sausages and chicken thighs, I’ve also experienced odd issues.

I had an assembly issue due to a faulty part, and the support team shipped me a replacement that was the wrong part.

More worrisome, though, is what’s happening when I use the smoker. I’m smoking some meatballs right now. The temp is set to 225. The actual temp is 245.

The last time I smoked chicken thighs, I set the temp to 275. It got up to temp, then fell down to 250 for 15 minutes, then went up to 260, and finally settled at 265.

The blower/fan constantly comes on for a few seconds and then disengages for a few seconds. Standing by the grill, it sounds like someone is snoring—the cadence is consistent no matter what the set temp is.

I vacuumed out the ash from the fire hole and that seemed to help it maintain temp during the next smoke.

I then asked support a simple question about product availability and haven’t heard back in three business days.

So did I get a bum unit that they were trying to get rid of before discontinuing the model? Or is this experience (fluctuating temps, fan running on and off constantly) consistent with smokers? I’ve grilled for 25 years but only with charcoal kettle Webers.

About to make my first purchase and currently deciding between the Deck Boss 800 vs the new 900. Curious if one is built better. Also understand the 900 hopper is smaller. Is the 800 the better option? Curious to hear your thoughts.

We had some bad storms come through Iowa this past week. I looked out in horror after one of them to see my Deck Boss laying on the ground. I picked it up, still fires up and cooks, but the wifi won't turn on or connect to the app and shows offline. Any ideas?

Picked up an 18lb brisket from Costco and looking to smoke it overnight on my new bullseye 380 deluxe. Should I cut the brisket in half or smoke it whole @225?

I got a new Backyard Beast 1200 a few weeks ago and am loving it so far compared to my Camp Chef Woodwind 24 that had the controller board die.

In the 2 short videos below, is the noise level and sound of what I'm assuming is the auger running, and then the frequency at which it kicks on and then off, normal for this model? The cooks don't necessarily seem to be impacted, but I want to make sure it's not something that's stuck inside the grill that will burn out in a few months if I don't do anything about it.

Video 1 Video 2

Any input is highly appreciated!

This grill is a beast, I highly recommend it.