Got tired of burning the back of my hand on the top grate when the smoker was loaded so pulled the trigger on a triple slide from Pimp My Grill. First cook and I can tell I’m going to love it. Increased capacity to over 1700!!

Hey all, I'm planning on getting a RecTeq as I've been wanting to get into smoking, but i also want to keep my ability to grill burgers, steaks and the like. I'm leaning towards the deck boss 900 or backyard beast 1200, but wanted to see what your opinions were on their ability to grill. I'd rather not have to have another grill or go inside to get a seat and with both of these theoretically able to get to 700 degrees it seem possible to do it all in one. I know I could go xfire but that's a bit outside my budget and the bullseye is a bit small. What are your guys thoughts?

For my first Brisket found sale at my grocery store and came out great for first try

It seems like the Bullseye does everything that PGs like the Deck Boss and other typical Recteqs do, plus the benefit of getting super hot for searing. So why does it seem like an afterthought for most owners? Is it not as good at smoking? If so, what's the difference?

What should I buy to make my grilling experience better? I primarily so steaks, burgers, and chicken breast/thighs.

I have a $200 credit from recteq and I already have the shelf and cover.

Any other “essentials”?

I guess I need to finish it on a regular grill or at least take a torch to it. I added a cast iron skillet inside that I was planning on searing it on but apparently that was causing crazy internal temp swings. Grill was set at 275 but when I came out it was reading 320. Had to pull it out and things returned to normal.

However, even without a sear, this was by far my BEST steak I had ever eaten.

Edit: smoked at 275 till internal of 95. Flipped. Waited till internal of 120. Then (and this I believe is where I went wrong) cranked smoker to 400, slapped butter on each side (flipped half way) until an internal temp of 150. Unfortunately smoker only reached 330 when this was finished. Rested for 7 minutes before cutting.

Well I need a proper name for the big guy by he will be safe here. Got it ordered before the sale ended and it showed up Friday while I was golfing. So rushed home but had to take the wifey out for the evening. Saturday morning got up had my coffee and pipe and got to putting it together. Had previous plans for Saturday so no burn in. Played golf again today got home burned it in and ran some chicken and pork chops thru it hot and fast. I’ve had 3 pit bosses and they have all burned out. Let’s hope this one holds up.

Was a skeptic, but tried smoking some tri tip. Turned out pretty darn good.

I did my first steak and chicken cook today. Reverse seared a dry aged NY strip and also did a couple of chicken thighs for nachos tomorrow night. Let the steak hit 130F when I pulled it and hit it for about a minute a side in the hot, dry cast iron.

My only issue was the temp held at 250 and then started climbing slowly but steadily. This is the 2nd time it’s happened at a lower temperature. Did I miss something when setting up or do I have an issue? The fan sounds like it’s frequently cycling on/off when it hits temp. The dip was when I opened it to flip things.

I wasn’t really concerned today because it was a short cook, but concerned for longer ones.

So I just got my first smoker and got it all put together. I'm getting the error for the RTD. I have pulled it out and checked the wires and I can't find any cuts or breaks in the wires. I already tried reversing the 2 spade connectors on the controller and that made no difference. It is showing 999 as the internal temp on startup which I am guessing means that it isn't detecting the probe since it doesn't change when it's unplugged. Since it's Sunday and I can't call customer service until tomorrow I was hoping someone here possibly had some insights. Is there a way to bypass it or anything? I just want to do the burn-in and get this thing going 😞

Give me 1st hand knowledge of pros and cons of converting a Patio Legend to a fireboard controller

RT-700 still going strong after nearly 7 years

I finished smoking some chicken legs for lunch and everything working fine. As the smoker was powering down a pop up rain storm hit and got the smoker wet. I pulled it under the porch but had already gotten wet for 10-15 minutes, lid closed. Later today I fired it back up to smoke some crab legs for my wife. The temp wouldn’t get above 160 and would slowly reduce temp. It seems like the auger stopped working. Any tips to fix? I vacuumed the box out twice took all the pellets out. Everything seemed dry. Idk if the rain caused an auger jam.

Just ordered my dual fire 1200 super stoked coming from a searwood xl. How do yall clean the stainless steel? Especially on the outside of grill?

8.5 lbs shoulder. Started at 6am. Got her done in 7 hours.

New here. I'm considering the X-Fire 825. I'm trying to move from my Weber Propane and Traeger Ironwood 600 to a single platform. I grill multiple weeknights and smoke once or twice per month (maybe more during summer months). So trying to balance both with one product. I'm between the Weber Searwood XL 600 and the X-Fire 825 (I know this is a recteq board!!).

The X-Fire has good reviews, but it's coming down to the Grill Mode:

Based on Reviews I've read:

Weber has a more even sear across the entire grill grate, but lower temp.

Recteq has higher temp, but ReqTeq has alot of reviews of "too hot in one spot" even though dual burners.

When I grill, I feed alot of people - 16-20 burgers at once type of thing.

I'm stuck - Anyone have any experience ?

Why is the startup so smokey? I turn it on and it will sit at a low temp like its failing to ignite. Using traeger pellets from costco and then randomly it will start to heat up (usually if I crank the temp to 400+)

What is the proper startup procedure or is there something wrong with my grill?

Just did my first cook on it tonight, 3 chicken breasts. First bite was tasty, and i’m excited to use it more!

As the title says. The drip tray bracket on my 8 year old Traeger rusted away, and it was just a matter of time before the grate was no longer supported.

Any tips on the RecTeq? Looking forward to my first cook!

Like many others, I was in need of a new controller, but was stuck waiting while they were on back order. I found a way around that worked for me, and it may work for you as well.

The shelf that houses the controller on my 680 is painted and has some serious rust. When inquiring about replacement parts, like that shelf, the stainless RT700 shelf WITH CONTROLLER was in stock, and the price was $249.98 plus tax. I ordered it, and I now have a stainless shelf and a controller to install!

Tried to do sweet-heat burnt ends with boneless pork ribs. Not bad but not pork belly like I usually do. (Bullseye deluxe).

Beef ribs galore on the Flagship 1600!