Yep. Pretty happy with it. I just got a tail gate grill from Green Mountain Grills that I've been playing with. It's small but works great as well. Just did some ribs on it tonight. Going to post a review of it soon.

Thanks for watching. Glad it helped. I agree, great product and great customer service. It's still working great and I use it regularly.

It's a great smoker. Still love mine and use it regularly.

Good point. Thanks for sharing that bit.

You are welcome. Thanks for watching.

Glad I could help!

Thanks for watching. Glad it helped.

Glad I could help! I've had it about 11 months now and still very pleased with it. Just made a brisket last weekend on it, came out great.

Thanks for sharing. I would really like to see one in person. I want one for camping that is big enough to do a rack of ribs but not so big that it takes up a ton of room.

1250 looks like a great grill. I've been thinking about adding a shelf to mine so I can do jerky. I haven't needed the extra space for stuff like ribs or brisket but definitely need it for jerky.

@@RoughRidersTVI shared a link for ya from a guy who makes some really nice rack setups for the req tecs

@@RoughRidersTV kzfaq.info/get/bejne/ipuAiNdn2Na2fqs.html

Good choice. Better to have the space and not need it than need the space and not have it.

Thanks. Glad you enjoyed it.

Shoot. I missed out on the sale. How much of a discount was it? It's currrently $1,200 on the website. Thanks.

Thanks for watching. Glad you enjoyed it.

I put a seal on 3 sides of a lid to help keep drips down. Then for the barrel, I use Barkeeper's Friend on the stainless steel parts of the barrel. For the inside, I use a pain scrapper to keep the creosote down, tin foil on the grill grates and a vacuum for the ash.

@@RoughRidersTV THANK YOU SIR!

It's the Green Mountain Grills oven. For it on Amazon.

Thanks for watching.

Thanks for watching

They are nice. I just don't have the space for 2 grills on my back porch.

What's a "bullseye"?

@@MrDaveo98 it’s a Pellet Smoker by Recteq. The RT-380 Bullseye is the complete name. It’s more of a direct flame versus indirect. It can get over 750 degrees.

@@MrDaveo98 It's a smaller grill they put out that can get really hot for searing meat. A lot of people use it as a replacement for a traditional gas grill.

Those do look like nice grills as well. I am pretty happy with this RecTeq though.

But small...they don't have anything of this size.

It's a pellet grill, it constantly puts out heat like a oven, you don't need all that 1/4 inch steel like a wood log offset, these are simple in cold weather, 39° out just keep smoking, add pellets, very consistent

@@deandennis395 this was my biggest turn off from gorilla grills. I needed something much bigger than what they offer

I think its really subjective. If you are used to smoke of a Stick Burner, then I suspect every pellet grill will let you down. The smoke from a this or any pellet grill is much more subtle than an Off Set burner. With that said, I think it does a pretty good job for my tastes. I do on occasion add a smoke tube on longer smokes like Brisket and Pork Shoulder. I know some people add a 2nd smoke generator like a Smoke Daddy...I personally haven't found it necessary. Hope that helps.

I had some trouble initially setting it up but once that was done, it works pretty good. I do find though that sometimes the internal probe temps aren't updating so I close out the app and open it to refresh the IT probe temps on my food. Only takes a second so not a big deal but it is a minor annoyance. Overall though I love the smoker and use it frequently.

Thanks for watching. It's subtle and not as strong as a stick burner. I've tried smoke tubes and they are OK. I know there are aftermarket equipment you can add that add more smoke. I've not found it necessary but get that others might prefer a more smoky flavor.

I think it comes down to accuracy of the PID controller that controls the temperature. I have a small, tailgate smoker from Trek that I use when camping. It's a great little grill/smoker but it is just not as accurate as the RT700 on the temps. Cooking on these grills/smokers is all about trusting the temps the controller is reporting. So, no I don't think all these grills cook the same because if that temp is off, you food will not come out right. As for copying Traeger...it's like automobiles. Ford didn't invent the auto but did figure out how to mass produce them. Soon, every auto maker followed suit.

Nice. I did see the 340 and it's a bit too big for me to lug around for camping. I ended up getting a GMG Trek which is about 20% smaller than the 340. Plan on doing a review of it on my next camping trip.

@@RoughRidersTV that’s great I leave the 340 folded up on the tailgate it was the first rec teq I bought and loved it,, my first pellet smoker was a gmg Daniel Boone it developed a problem and a burnt up but was a good grill for years

Yes. There are 2 neighboring communities and I live on the dividing line between them. The days leading up to the 4th turns into a competition of sorts between each neighborhood. Neighbors in both communities spend a LOT of money on fireworks. They start setting them off early in the afternoon and go until about 2AM...it's quite crazy.

The dial has a reading of 200+ that goes up by 5 degree increments. However, there is also a Lo setting, that is 180 degrees.

@@RoughRidersTV what's the highest temp the RT700 can get to? i know it's obviously best as a low/slow smoker more than it would ever be a hot searing grill, but i'd still like to know how hot it can get

@@pictureBigger The max temp setting based on the dial is 500 degrees. However, if you were to remove the heat diffuser and drip tray, you can get substantially hotter. For example, I bought the Green Mountain Pizza oven attachment for it which you pull the grates, drip pan and heat diffuser and put the pizza oven directly on the burn pot. The surface of the pizza stone will easily get to 700 degrees. While I haven't tried it yet, I plan on smoking some steaks then while letting them rest, pull everything but the grates and put my cast iron skillet directly on the grates and sear my steaks. I'm pretty sure I can get the skilling to well north of 500 degrees but won't know for sure until I try it. RT does sell sear grates that drop in between the grill grate bars. I've heard mixed reviews on whether they work or not. I didn't buy them because I normally sear with my cast iron on the stove.

Yes, sorry. Need to get that done. It's on my list, I will try to get it done shortly.

That's unfortunate. That wasn't my experience as I did have a couple of minor issues and their support team was all over it and got me sorted out quite quickly.

That has not been my experience at all. Mine is still going strong and my limited contact with support has been great. I have never had an issue with any of the electronics, auger or anything else over the past 2 years. I would suggest escalating it with the support team.

Fine. I cook at various temps all winter and not had any problems. It may go through pellets a bit faster since it works harder to get to and keep temp (I don't have a blanket on it or anything). I live in the Denver area so we get a cold winter and a fair amount of snow.

Cleanup is pretty easy with a shop vac. I clean every 3 cooks or so or after 1 really long cook like a brisket. No on the pellet dump...I personally cannot tell the difference between different wood mixes so I haven't found a need to change them out. If you wanted to, then basically the easiest way is to keep a minimal amount of pellets for the cook you are doing and then when low, use a vacuum to remove the little left in the hopper and burn off the rest in the auger during warm up on the next cook. I have heard of people modifying their hopper to add a dump but again, I've never really noticed a taste difference between different woods.

​@RoughRidersTV that's why I use hickory on everything, I can't tell the difference in pellets either🎉

I think 6 would fit no problem. I normally cut my ribs in 1/2 so they fit in a gallon bag easier when I freeze them. It has the added benefit of using the cook space more efficiently. I could 7 racks on their comfortably. If you added an upper shelf to the 700, you could get another 3 or 4. 1250 looks great but not sure I would spend the extra 400 for it. I can add a front shelf for $100 made out of a beautiful live edge board. The interior shelf would be easy to make for less than $100.

@@RoughRidersTV Thank you for your reply. I really appreciate it. I live about 2 hours from their factory….. may be a road trip in my future. Happy smoking my friend!

@@RoughRidersTV Interested in this comment "front shelf for $100 made out of a beautiful live edge board". Did you do that and is there a link for it?

@@currieg1 Hey Gary, not as of yet. Been traveling a ton for work and haven't had a chance to make the live edge shelf. I do have the brackets for it (bought on Amazon) and there is a custom wood store near me that carries live edge boards. However, also toying with the idea of a butcher block design instead using some purple heart with some ebony as well. Just not sure which way I want to go for the shelf. Both would look great.

I've tried a lot of different brand pellets and different woods. I just can't tell any strong difference in flavor so I gave up swapping pellets. If you wanted to, it's not exactly easy. The smoker burns (on average) about 1lb/hr. So I generally load in about what I will need plus a little extra. As for leaving vs. removing...here in CO the air is very dry and we get sun 300 days a year so I generally leave any unused pellets in. I've smoked when it was raining and the pellets stayed dry so I've not found a need to empty the hopper (with the exception of occasional cleaning). However, when not in use, I do leave it covered to help protect against the elements. Hope that helps.

I don't have any experience with the Pitboss so I don't know how it stacks up. When I bought mine, all the Pitboss models were regular carbon steel, not stainless which was a non starter for me. I am still quite happy with this grill a 1.5 years later and use it regularly. Just made smoked chorizo burgers on it tonight. It you want a really nice US made grill, you might consider Yoder. They are fantasitic grills and were near the top of my list but just a bit too pricey for me.

I have owned the RT700 for over a year, very humid NC coast, my first pellet grill. No issues with it. I only gave it a try to have the option to cook more butts or ribs than my other grill. My friend purchased a Pit Boss several months ago and kicks himself for not investing in a Reqtec. I have tried several thing on the Reqtec but have pretty much left it to butts, ribs and occasional chicken. Prior to getting the RT700, I cooked 4-6 days a week year-around on Kamado Joe with lump. I still use the Kamado Joe for everything but ribs and butts. The kamado cooks ribs and butts better than the pellet grill but the pellet grill is easier on long cooks. I have cooked butts approx 6 times on the Reqtec, from 3 butts to 6 butts, 10+ hour cooks and every time has been as simple as fill the hopper and set the temp and let it ride, reading to my phone while I am working in the office. I use I-phone, connected to my phone with no issues. I would never give up my kamado grill for the pellet grill, but the pellet grill does a pretty good job. The pellet grill just don't match a stick burner with steak, burgers and seafood.

@@chrism2042 I don't have room for a lot of grills on my back patio so I just have the RT and recently added a small Blackstone. I've heard the KJ and BGE both do a great job smoking but never tried any food from one.

@@RoughRidersTV - I use to go back and forth from a gas grill to charcoal for years. 8 years ago, I just wanted to try lump charcoal but didn't want to spend a lot and not like it, so I got a $300 charbroil acorn grill. The first time I cooked a steak on it, my wife told me I could give my stainless gas grill away, she no longer wanted anything cooked on a gas grill. It held up about 3 years but I liked it so much I purchased the kamado joe. First looked at BGE but with ridiculous prices for accessories as extras that KJ came with and KJ has the stainless steel spring hinge on the lid, I went with it. I cook on it all the time, had it 5 years and still like it was new except well seasoned. When our friends come to visit, her husband cooks on gas and a pellet grill. They don't want to go out to eat, they want me to fire up the kamado for steaks, burgers, seafood and pizza. He keeps saying he is going to get a kamado grill, but just like the good pellet grills, they are not cheap.

I don't have the 1200 so I don't know for sure. I know on my RT700 the back left and right corners are the hot spots. When I do wings, I end up rotating the wings in/out of these spots so they all get a bit of time in the hot zone.

Hard to say. My wife's phone was a regular Samsung 9 (not the note) and it worked fine to get it connected.

Yes, it does, nearly perfect. I plan on doing a review of it. It's a great attachment for sure but takes some learning so that the top and bottom cook evenly. I will try to get a review done soon.

@@RoughRidersTV that really got my attention. I'm upgrading from my 2011 Daniel Boone to this model and being able to use my pizza attachment is great news.

@@swmiller999 Yep. Still haven't gotten around to mastering the temp for cooking top/bottom evenly but I'll get there. Once I do, I will do a full review but love the GMG pizza oven.

Since it is already set up and ready to go, it does get used more than the Bradley. The Bradley is great as a secondary smoker when I have large company coming. The bradley is also better for cold smoking (cheese, fish, etc) and doing jerky.

X2 Does it have a trap door or gate to easily remove the pellets?

@@Whitetailpursuer no

Great. Just used it yesterday to smoke a whole chicken.

Yes. Once I used my wife's phone to set up, then my phone could connect and works without an issue

Yes. Once I use my wife's phone to set up, it's worked fine.

Rec teq. That is a Q at the end

Turn it up to 700 degrees and use sear grate's.

I think GMG only has the 1 pizza oven. I still need to do my review of it...just haven't had time. It does fit perfectly though with the RT700.