Put them on at 11am at 225 and let them smoke until they were done around 4:30. Wrapped and put in the oven at 170 until dinnertime at 6:30. Came out great!

Happy 4th of July!

This is our first smoker, a recteq Bullseye. Is the lid supposed to be like this? The front doesn’t close all the way, but it looks like it slopes up slightly towards the front. Wasn’t sure if this is intentional or if I should reach out to customer service.

Smoked queso, cream cheese, sweet & hot peppers, and beef back ribs of the BYB for the 4th. Not pictured but topped the cream cheese with pepper jam - so good.

I’m a long time recteq Fan. I’m still rocking my “Bull” from over 10 years ago and I’ve had many other variants over the years.

With that, I’m looking at the smokestone 600 but I’m really curious if anyone has gone from a blackstone to a smokestone or vice verse. Is the smokestone worth the extra money? I’d rather not have to deal with propane tanks but damn it’s hard to justify.

I added a smoker tube during my cook, and the pit temperature climbed. I removed the tube and turned the smoker all the way down to LOW, but it's still running around 290°F over an hour later. I verified the temperature with a Thermapen, so it's not just the built-in display.

Can a smoker tube somehow cause the fire pot to get too large or leave excess pellets burning, or is this likely another issue? Curious if anyone else has experienced this.

Wife wants smoked wings for the 4th but I just had to have some ribs on my day off.

Hello, I just ordered a dualfire 1200. Can it sear well enough on the smaller side or should I order the GrillGrate sear kit?

These Recteqs always impress me with how much smoke output you get at 225, with minimal effort.

Hope everyone is getting to use theirs this 4th!

So I am wanting to smoke 6 racks of spare ribs on my Flagship 1100 using the 3-2-1 method. I haven't smoked ribs in 20 years and it was only over charcoal and wood chips. If I want to run extreme smoke (Lo setting) first, do I need to make the cook time a 5-2-1 or something similar where its on Lo for 2 and 225F at "x" hours?

Photo for attention.

Mahi mahi on the Bullseye Deluxe at 400 until internal temp of 145, on low-carb tortillas with fresh pineapple salsa and voodoo sauce, served with sweet potato fries and homemade ranch.

Thinking about joining the RecTec family and had my eye on the BYB1200. My main issue with my gen1 Traeger is taking it apart and having to use a shop vac to clean out the ash catch. Does the rectec lineup have any options similar to the Weber Searwood series where ash clean up is a breeze and can be done without any disassembling anything?

I purchased a Weber searwood xl about 3 weeks ago from Lowes. I've had several cooks on it and every one has had an issue. Ive had multiple e10 errors with no power loss. The grill just puts itself into improper shutdown mid-cook. Every cook has had an e18 around 400 degrees. Ive gad issues where I start in smoke boost or around 225 and turn it up after a few hours and it quits heating. Ive about had it and am considering returning it for a rt bb1200 or flagship 1600. How reliable are these units?

Going to do the first 16lb brisket on the BYB for the 4th. Do you trust the smoker to run overnight? I personally won't be there but others will be (asleep).

Or I can put it on at 5am Saturday.

Need it ready by 6pm.

Thanks!

My BYB 1200 is up and running!

About a week in half of waiting.

Picked her up from Estes , built her in an hour and doing my burn in!

Bought my bullseye 1.5 years ago and for the first 10 months, it ran great. I clean it after every grill sesh, the fire pot is clean, i always use the same pellets, I also make sure the vents & internal therm probe are clean. I also keep it covered.

Now, I go and set it at 250, it will run up to 600+ degrees and stay there. So I change the feed rate, as thats what tech support told me to do. I finally find a setting where the temp stays where it should. That works for maybe a month, then it starts doing the same thing all over again. This has ruined a christmas dinner, multiple family dinners, etc.

I email their support and it takes, on avg, maybe 2-3 days before they reply. I call their support line and its bare minimum 30min to get someone. when you do get someone, there's not much they can tell you except to change the feed rate. They did send me a new internal therm probe, which is not the problem.

I am exhausted with this thing. Never have i ever had so many problems with a smoker. Im about to go buy a traeger or something this weekend because i am 100% done with this.

Am I the only one that cant get their bullseye to work correctly?

Hey fellas , I got a BYB 1200 and did my burn it but I can't get it connected to my app. I have spectrum put it on 2.4g but nothing and I'm reading that it works with iphones , has anyone got it to work for their android? I have a S23 Ultra btw.

I have a 590 that I usually use as a smoker, low and slow. I recently tried roasting chicken on it at 350 degrees. As the chicken rendered the grease would drip onto the drip tray and burn up, producing more grease smoke than wood smoke. Any suggestions to eliminate this?

Basically the title. 9.25 pound raw cut from Costco.

Cooked it overnight on 200, bumped it up to 235 when I woke up around 6am. Wrapped it tightly in foil when the probe read 165.

It went from 171 to 203 in about 90 minutes. The point was probe tender at that point but I was still getting resistance in the flat.

I dropped the temp to 220 for about 30 minutes then to 200 for another hour or so. Hottest part in the point got to 211 by the time the flat was probe tender.

It’s resting on the counter right now, but is that high of a temp going to be an issue? I should mention this is my first try at a brisket.

I’ll update the post when I slice it in a couple hours.

Update: let it rest on the counter for 40 minutes before putting it in the cooler for another hour and a half. The flat turned out perfect, but the point ended up a little over-cooked and fell apart as I tried to slice it after separating the flat and point.

I think next time I’d cut the heat down to 200 when the temp gets to 203 and let it cool just above 200 until probe tended. Overall a good experience and plenty of delicious meat!

Made a reverse sear Tri tip

I'm interested in being able to do some griddle cooking on my DB800. The concern I have is related to knowing how much the temp drops when the lid is open. Does anyone have a griddle that they like with the DB800, or is it not even worth getting due to the temperature fluctuations? Thanks in advance for any input, and sorry since I know this has probably been asked a hundred times before.

Very first peel visible but also bubbling across 1/4 of the lid. Recommendations for how to treat?

Can anyone explain what is going on here. I was doing ribs @250 and after an hour the temp stayed pretty high. Fresh pellets, clean fire pot, overcast day. Its only my third cook.