r/recteq

I’ve only done a couple briskets. While they came out fine, I am still not convinced which method is better on a pellet smoker.

I am curious how the Recteq veterans do theirs. It’s an expensive piece of meat, so hoping to get the advice of experienced brisket cooks over trial and error. :)

For reference, I am cooking on a RT-1100.

Fat side up or down?

On the top shelf or main grate level?

Meat placed in the center or offset to either side?

Is it better to go long at 220° or quicker at 250° or so?

Point towards the stack or away?

Thanks for any input.

All,

My dad is considering a Dualfire 1200 and is curious how long the grill side takes to get up to temperate, which for him would be 400-450. Any thoughts? Also, any thoughts on the Dualfire 1200 in general?

Thanks in advance!

Since I have read pretty much all positive reviews I am set on getting a recteq. I am between the Flagship 1600, X-Fire Pro 825, and Backyard Beast 1200. Not really concerned about price just want to know which everyone here would recommend. I will mostly be cooking: wings, steaks, brisket, pork shoulder, ribs, burgers, etc (maybe smoked salmon if i get the smoke box in the future but prob not at the moment) for groups of 8 - 20 for the most part.

PS If there are any discounts you know of (on top of the ones going on now) that would also be very appreciated 😄

PPS let me know of any accessories I would be dumb to not get (besides the pellets which I am def getting)

I’ve decided to buy a Recteq for smoking and grilling. I’m between the original Bullseye or the Porch Pro 400. I’d do about 4 grill cooks (chicken/steak/veggies) and 3 barbecue cooks (ribs, brisket, pork butt) per month. Is the bullseye a good low and slow smoker with a drip/water pan on the deflector? Does the Porch Pro grill well enough to make this an easy decision? Let me know what you think!

Hey! I just got my bullseye 380x this past weekend. Did the burn in and did some chicken wings yesterday and they turned out great. Was curious how often you all dump your ashes/vacuum out the bottom and fire pot? I dumped mine after the burn in and chicken wings and noticed 4-5 fresh pellets in the mix so wasn’t sure if I should dump every 3-5 cooks instead of every-time. Thanks!

A brisket is too big for me family. I wanna buy a whole one and cook half and freeze the other half.

Anyone do that? How do you wrap it so it doesn’t get freezer burnt?

Thank you in advance!

Anyone know why this isn't available anymore on the site? it was in the bundle I was going to buy, but now it is gone, and not even available as an accessory to purchase.

Guess I can order one from PMG or something, but I'm disappointed.

Thinking about moving from a Weber Spirit to a Recteq Bullseye Deluxe (380BD / RT-B380X) and looking for real-world feedback and recommendation on which one to get. $50 price difference in each so would rather the best one.

My current setup is a Weber Spirit 2 burner gas grill. Most of my cooking is weeknight stuff — burgers, chicken, steaks, sausages, quick cooks after work, etc. I love how simple and fast the Weber is: uncover it, turn knobs, cooking in minutes.
What I’m trying to understand is whether the Bullseye Deluxe realistically replaces that convenience while adding better flavor/smoke and higher-end searing.

A few things I’m curious about from owners:
How fast does it realistically heat up for a normal weekday cook?
Does the pellet startup/shutdown process get annoying vs gas?
Is it overkill if I’m not doing long overnight smokes often?
How well does it sear compared to a Weber Spirit?
Pellet usage for quick cooks?
Any regrets moving from propane to pellets for “easy mode” grilling?
If you own both, which one do you end up using more during the week?

I’m not looking to become a hardcore BBQ pitmaster. I just want something versatile that still feels convenient on a Tuesday night.

Would appreciate honest pros/cons before I make the jump.

EDIT: Have a backyard beast so not needed for long cooks, this is a weeknight replacement.

Hi. Birthday is coming up and time for a pellet grill upgrade. Currently using a Pit Boss 850 and like it. Just taking it to my camp. Grill there died. I purchased this one used 3 years ago and fell in love with the pellet grill experience and flavor. I use it as a grill pretty much weekly. Sometimes twice a week and it does a good job. I smoke once or twice a month and it does ok.

So I am looking for something similar size. Great at grilling and better at smoking than my pit boss.

I have it narrowed to Recteq Deck Boss, Camp Chef and Weber Searwood.

After watching YT reviews it appears is should go with the Searwood. (Reviews rave for this)
A few negatives from my point of view
Sizing. Standard is too small, XL is too big. It averages 3 of us I cook for
It comes without shelves, sooo I have to spend a couple extra hundred dollars on shelves that should be there.

Important for me is a sear(my PB is acceptable with the sliding grate), reliability, holding temp, winter use.

So do any of you have similar use patterns and recommendations.

Thank you

I’m looking for recommendations on which recteq to choose. I’m looking for something I can cook hotdogs/hamburgers/ steaks on during the week but also something I can smoke brisket or butts on for the weekend. I’ve never smoked anything before always just used a charcoal/propane Webber and looking to make a leap into smoking so preferably something easy to learn with also.