225℉ – 749℉ temperature range via RIOT mode.Stainless steel cooking chamber and lid.Have fun make some great food and enjoy it, an Amazin Smoke tube from Todd is a great addition, and when ordering get some of the Qmatz from him I use them all the time.The versatility recteq has crammed into this grill is impressive!Ĭheck out the great features of the recteq RT-B380 Bullseye pellet grill: It is a good piece of machinery, but with anything there are little things that will bug you, but then it is only a $1000.00 dollar thing and not a 3 or 4 thousand dollar Memphis, Mak or Cookshack. Look here for something that you would like to use. I picked up a Qt of acetone at work or you could get it at a paint store maybe even lowes to clean the lid of the smoke and grease before I put the seal on.

mostly from the top and bottom of the lid. I didn't and mine still leaks some but not so bad. notice the ends of barrel is raised you may want to try to keep the seal i a bit or something to compensate for the difference. a tip here is look at the ends of the lid where it closes against the barrel. I got the self adhesive 1/2x1/8x15 foot I believe and had enough to to do the lid and then some. 20° isn't so bad if you know about it and can make an adjustment to compensate.įor the lid if you want to seal it up this is where I got mine. Your temps will change through out the temp spectrum, or at least mine does it may start off lower than the RT but as temps go up it ends up the maverick ends up reading higher. I usually put mine close to where I am cooking close the meat and if there is a big difference then I adjust the set temp to get the maverick to read what I want. The RT guys say the RT sensor is calibrated to read the temp in the center of the grill, so if doing a temp test put the probe directly in the middle. The temp differential is something you will get used to and it will vary depending on where you put your maverick probe. There is a switch for the light to the right of the controller. I can say that I wish I had saved up some more cash and went for the FEC100 but they are a lot more coin new have seen used ones for decent deals though.įor the OP here, as you can see there are some out there that have issues, mine is not the only one like this, but I believe you will have that with just about any brand you buy unless you are willing to drop the big dollar on one of the Maks or Memphis unit. But I feel I am just spinning my wheels here. I have switched to another pellet, swapped out the auger motor to one of the faster ones and it still took close to an hour and would not come close to 500 460ish was best it would do. I put it in and I could tell it run differently, but still no good, I called back and he told me that I should set it at 350 and then let it stabilize for 20 minutes before setting to 500, so 35 minutes or so to get to 350 and then another 20 and it still didn't hit 500 this was with the white bag pellets they send with them. I have spoke to Ron a couple of times, he sent me a new auger motor saying he didn't think that would fix it. Ideally I believe the tube should be under the drip pan but that is a pain to do all the time and if it goes out an even bigger pain to relight.įor the size and a lot of the features it is a great deal, couple that with the ability to finance should you need it.ĭon't get me wrong I enjoy mine, but if I had to do it again I would definitely put more time and research into it before buying and probably would have a different brand. And adding an Amazin Tube will help but not as much as one would think, as placement for the tube plays a big part in how much smoke gets to the product. If you are a low slow cook guy 225 and under it may be what you are looking for, if you are a 250-300 cook guy when you smoke, I like to do briskets at 275 you aren't going to get much of the wood smoke flavor. I have pretty much given up on any high temp usage, about as high as I go is 375° if I am doing poultry.

I have a cookshack electric and have been used to it giving me the smoke flavor I wanted, but it is on the small size so I went with one of these. I have had mine since labor day, I am not sure what to actually call them, they aren't a smoker as they really don't impart a smokey taste, and mine can't e called a grill as it takes an hour to get it to 450° to do an 8 minute steak.

Rec tec bullseye drip pan