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Taking it back to Recteq headquarters today and let them deal with it. Don’t think I should have to do repairs or adjustments on a grill I just purchased two weeks ago!

Also, maybe I failed to mention there are other major problems such as the controller failing to maintain constant temperature. Varies up to 80 degrees in both directions. 😏

Thanks! I’m hoping ignition rod failure could be the problem. I’m sure that can be addressed when I take the grill back to Recteq headquarters tomorrow. I will mention that to them, can’t hurt. This bullseye was purchased only two weeks ago and I live just ten miles from Evans. So far they have...

Good idea! Thanks

Will do! Thanks

Oops, held at 234, typo

Thanks. I’m using a new bag of Recteq pellets. Ambient temperature here is around 90 plus. Not seeing anything in the fire pot except a very few ashes. (Complete burn?) Actually spent 6 hours with support over two days and finally thought he found the correct setting on the controller. Decided...

Just bought a new B380. No problem with burn-in but getting excessive smoke not only during startup but at 225. My last bullseye would smoke a little at 225 but nothing like this one. Fills up my patio and almost my backyard! Sent a video to Recteq and they said that was normal. Changed pellets...

Kinda had the same problem. Got error 2. Anyone know what the error codes indicate? Thanks

Yep, and thanks to Smagnus and others for sharing pitmaster’s video. He explains the difference between cooking Baby Backs and Spares perfectly. Looks like it helped you and I can’t wait to try that myself soon!

Just took a screenshot of your method! Sounds much better than what I tried. Shorten the time! Thanks for the tip!

Exactly right! Your’s look really nice. I believe if you are grilling just one rack of BBs you can almost cut the 3-2-1 method in half or at least close to it! I’m gonna try again and either lower the heat or shorten the cook!

I’ll check out more of his! Thanks

Wow Smagnus, that’s exactly what happened with me today! Never made it to the last “1” hour and happy 😊 I didn’t. Thanks so much for the video!

Thanks for the very informative and humorous reply Smoke! just happy I realized early enough ribs were cooking way too fast. Made the adjustments and they turned out delicious! Your explanation was “dead on”! Just a newbie here but at least my ribs did have bones, unlike the popular “McRibs” Ha...

Tried 3 2 1 ribs today. Removed membrane and seasoned baby backs. Set bullseye at Lo. After 2 plus hours bones showing and meat temp 205 degrees. Removed, wrapped and increased to 225. Removed after 1.5 hours and fully cooled! Never got to the “1” hour finish. Ribs were delicious but literally...

Thanks

Is this the correct forum for help with cooking recipes/discussions on the bullseye? New here