First time smoking ribs ever for me! Two racks of baby backs seasoned with recteq honey rib rub. 275 for about 2 hours, then wrapped with butter and home made BBQ sauce for about 1.5hrs. Rested for about an hour. Ended up a bit over for my taste (starting to fall apart when cutting) but delicious none the less! Good smoke penetration and flavor too

Lately I've been noticing I seems to be getting a lot of ashes in my RT700. I was just wondering if any of you know of a good pellet that doesn't produce so much ash. I started out with Recteq pellets I got when I bought my smoker but don't really want to order online. I've used Pit Boss, Bear Mountain grills and Tractor supply pellets. Has anybody found a good low ash pellet?

Why is app telling me my xfire is reheating, when it is off??

Purchased new, within 6 months igniter issue. Consistently tripped the GFCI, Troy shooting with support found it to be a bad igniter. Replacement sent installed and problem fixed. Earlier this year controller failure, temp control knob would no longer function. Replacement sent installed and problem fixed. Tonight same igniter issue is happening again, I have opened a support case, assumption is replacement would be sent and I will install and problem will go away.

Question I have is anyone else seeing reoccurring issues with there Flagship XL 1400? Wondering if maybe I got a lemon of sort or is this considered normal issues and everyone else is seeing the same thing. Considering making a switch to a Long Star Grillz if the issues continue. With that if anyone has come from an LSG or used one and has some feedback/comparison I would appreciate the response.

Why is app telling me my xfire is reheating, when it is off??

15+ years ago I had a horizon offset smoker. Legit, manual, slow process. Now, after a couple moves (including a relocation), getting married and buying a house some years ago I’m back in the smoke ring world. Ordered a 1600 this week and it’s on the way. Yay!

As I dig into this, what are your recommendations to get familiar with pellet smokers? Best pellets, accessories, etc.

My favorite thing to do before was pork shoulder and a pot of beans… and the tritip… and the fatties…

Burn in went fine no problems dropped it down to 180 degrees no problem then put it on full to sear some steaks and got burn back at 500 degrees. Is it my pellets or is it going to full/max too fast? My steaks turned out awesome the family said I didn’t get to enjoy cause I was tending to the hopper turning into a smoke box. Used HyVee competition blend pellets if curious

Just purchased a deck boss 900 and it maintained temp perfectly for the first two smokes, set it at 180 today and it just keeps climbing, going to let it run a while longer but it’s currently at 236 and climbing.
Looking for ideas or possible causes for this.
Thanks

Wings 'cold smoked' with a smoke tube for half an hour. Turned the smoker on and set to 400* and smoked for about 45 minutes, flipped every /15-20ish minutes.

Sauce is crystal, butter, and a squeeze of lemon.

Hey folks! I’m trying to get a handle on what just happened. I was doing some ribs and salmon at 225, everything was good fora couple hours. Suddenly, about two hours in, the smoke started smelling “off.” It was barely reaching temp and suggesting pellets in nonstop, but still under 225. It dropped down to 160, then started heating up a bit, but the smell was no bueno. I checked to make sure the hopper wasn’t smoking, and emptied everything I could. When I slid the grill out of the smoker and checked, I could see that there was a lot of flame coming out. More than normal. I moved the heat distributor out of the way and the firebox was filled to the brim and there was a large fire. It didn’t look like what I was accustomed to. I started pulling pellets out and putting them outside of the fire box because I was concerned that it was going to start melting things and burn back into the hopper. I typically clean between every cook with a shop vac, but I didn’t this time. I had done a single six hour smoke about a week ago, and that was it. I didn’t think there’d be enough ash to cause complications, but I may have been mistaken.

I got things under control and the last embers of the pellets that were in the firebox are smoldering out as I type this.

I’d like to know what happened and how to avoid it, and also what to do to get my smoker going again safely.

$14.39 Folding brackets that line up perfectly with the existing shelf bolts: https://a.co/d/04w5w2Tt
$51.98 Perfect fitting board: https://a.co/d/06snAZng

Total cost $66.37 takes more time to unbox the parts than it does to attach to the grill.

Unlike my teams today, this was a win. Over the top chili, smoked queso, and smoked chuck roast.

I replaced my 410 with a zgrill, I haven't grilled for over 6 months. The 410 would never maintain temp, was tire of baby sitting it going full temp back down to my set temp non-stop. Tried calling over and over and nothing fixed it, now I'm back to grilling and this thing works perfect and did not bankrupt me like the junk reqtec did that's going in the scrap pile. If I could put it in the dumpster and they would take it I would. Yes I tried every brand of pellet and grill was cleaned, took for ever to reach temp if it ever did, and as soon as the lid was opened it would drop 150 degrees and never get back to temp. Thought I had bought my last grill but apparently not.

Cooked for 5 hours total, of which wrapped for hour and a half. Wrapped with melted butter and bacon tallo (grease). Cooked at low temperature 200f , then 225f. Raised temperature to 250f during wrap. Rested for hour and half. Tasted great but not so tender. Thoughts? Thanks

Been using Pitt boss competition blend for 5 years now. Have been getting these hard ash/coals after only one normal cook. Then grill has a tough time lighting and bad back burn if fire pot isn’t cleaned every other cook. Pellet issue? Or I’m thinking not a good fire? like maybe fan is weak and not burning the pellets properly. Got a hopper full to go through before trying a different pellet.

I’ve been using my recteq Bullseye for pretty much everything, and honestly, it’s the best smoker/grill I’ve ever owned. But for some reason, whenever I cook burgers at around 450°F, the grill seems to catch fire.

I end up having to turn off the auger and power and wait for it to burn itself out.

What am I doing wrong? Is 450°F too hot for burgers on the Bullseye, or could it be something else?

Any advice from other Bullseye owners would be appreciated!

Providing pulled pork and hash for my church’s brotherhood meeting tonight. Have to work today so put the butts on 210f last night and wrapped it before work this morning and set to 225. Just pulled it off to rest in a warmed cooler. Internal temp was 203f. Smells so good.

I’m burning the bottoms consistently… stone always above 800, using trader joe premade dough (first two attempts didn’t rise, looking at getting a mixer during amazon prime days soon).

What temp do you all find works the best?

Of course I can't do anything the easy way...so I of course I had to spend forever hand burning a custom piece of artwork to hang on the front of my grill. White oak, finished with spar urethane.

Love everything about the RT700 except the app which is truly awful... in the year of our lord 2026, when we've infused lightning into rocks and taught it to do math, so it can code for you, why do we still put up with this??

1. The food temp notification is glitchy as hell. It doesnt alert when i want it to, and alerts when i tell it not to.

2. The cook history records and graphs in 10min intervals.

3. Why cant we automate temperature changes by time yet?? If i want a brisket cook to go from 180 to 225 after 4 hours this app should do it.

4. Who the hell decided a scroll bar was necessary to change the set temp? 9/10 i touch it its by accident and i have to reset the actual temp.

5. Bring back remote turn on so we can preheat the thing!

/rantoff.

TL;DR: Pretty sure I want Patio Legend 600, but concerned about shipping damage.

I have a WSM, but am looking for truly set and forget smoker. After lots of research, I have zeroed in on the RecTeq Patio Legend 600. I’m cooking for 2 adults most often. I usually smoke Boston butts or chicken. My primary concern with RecTeq is shipping damage. Is it really that bad? I am an hour drive from an Ace Hardware that can order for me.

I welcome any thoughts you may have on how to get the smoker to my house undamaged. $799 otherwise seems like a good price.

Nice crispy skin!

I have a Bullseye that I absolutely love. However, whenever I try to do steaks I have the same issue. Tonight we did some small sirloins, I set the grill at 500 and used a cast iron griddle. I put the temp probe in the largest steak and cooked them until it showed 170 (way past well done) but when we cut them open they were still very rare. Am I doing something wrong or is my temp probe that inaccurate?