Recteq DualFire 1200??

[Caffeine88]

Hello all, long time no post....

It's a long story, but I just haven't had the time or the....whatever...to post much, or really cook much for a while. I've lurked and stayed up on (most) all the important things that have been happening and said a few prayers for those that needed it (Hi, ecowper and jfmorris wives!), just haven't been able to make time to post.

With that said, summer's coming in Georgia and I'm getting the itch. I've been using a pair of Weber kettles with a Slow-N-Sear and a Thermoworks Smoke for several years with very good success. I'm no brisket master, but there's not much I haven't been able to pull off from low and slow, to hot and fast, and from a couple to a crowd. At this point though, I've proved to myself that the outdoor cooking bug is here to stay and I can afford to upgrade pretty substantially.

As much as I'm a little ashamed to admit it (for the amount of crap I gave my bro-in-law about his pellet pooper), I'm seriously considering acquiring one. I like the heavier smoke flavor from charcoal, but my wife does not. I'll cook in pretty much any weather, but starting the charcoal in the rain sucks. I'm as likely to cook for my wife and 8 yr old, as I am to cook for a group of 8-12 - so capacity matters. The kettle is taxed with a bigger crowd, but I can do it. We'll cook everything from veggies to fish to burgers & steaks to pork butts. I'd do more brisket, but well.....it's a long difficult task and I haven't enjoyed the results enough to justify the time! I kinda like the idea of set it and let a PID loop control it for a few hours instead! I've done pizza couple times on the Weber, but found it works better with my pizza steel in the oven. All that seems to say a pellet cooker is a pretty good match - except that I love the high heat sear from charcoal and that just seems to be a bit of a reach.

I've read almost everything on here I can find for reviews and commentary, and realize that some of you have some really strong opinions!

I don't really like the idea of having to swap out grill sections for Grill Grates, which seem to be a pretty good option for searing.

Louisiana Grill Founders Legacy looks like it has a great option to do both searing and smoking. I read the details on Clint's Platinum review several times, and it looks really good. I'm pretty skeptical of the user reviews about their new app. It may not be a showstopper for the cooker, but it would be a big deal for me. Grill looks great, but for the price I want the technical bits to be spot on.

Yoder - great rep, hugely stout cooker. Seems like it's not too bad but not great for a sear. Built in Fireboard is a huge plus.

LSG - Lots of big fans here. Looks like a great cooker - same thought on the sear.

Which brings me to the direction I lean right now: Recteq. They seem to have a pretty solid reputation, and I have to give some home-state love to my fellow Georgia boys. I realize they make a lot of stuff in China and I'm not a big fan of that, but I understand why those decisions are made and it seems like they've done better than others at maintaining quality. Their DualFire seems to meet the need for me: It'll do direct fire searing on one side, and a low and slow pellet smoker on the other side - what's not to love? Both sides are independently controlled. I think the size will work for me - it's enormously larger than the Weber Kettle, and I've been able to make two of those work for me. It ain't cheap, but it's less than all of the brands above for similar features.

https://www.recteq.com/products/dualfire-1200

Does anyone here have experience with it? Thoughts or comments on the concept? What am I not considering? Am I over-rating the direct fire side and gonna be disappointed?
Is their SmokeBox worth adding on?

I'd love some input.

Thanks,
Eric

[STEbbq]

I have been wondering where you went! Welcome back and thrilled to see you posting again.

[DavidNorcross]

I have not seen this. I think RecTeq is solid and I am sure that would be a great addition. The concept is certainly interesting. Their support is great and their quality is strong. I can't say much for the pellet fired griddle but that has been their only release that has left me scratching my head, why....

[Caffeine88]

I had to double back and look again as I scrolled their products - is that really a pellet fired griddle?? Why is that necessary? 🤣

[jfmorris]

Thanks for the prayers! We need 'em!

This looks interesting, but I wish the pictures showed a little more of that direct side actually in action. The one close up photo shows a big baffle/deflector plate in the direct side, with perforated holes around the perimeter. So I assume the fire pot is under that plate, and heat comes up around the perimeter. I guess I don't get how that is direct. Not like direct heat on your kettles for example. They have one user review that shows burgers cooking with flame beneath them - I have to assume that is from grease drippings hitting the hot metal and flaring up. That happens on gas grills all the time.

I assume you are still hanging onto at least one kettle, if not both, so if you are smoking AND want to sear at the end, you always have the option of having a chimney of charcoal lighting up towards the end of the cook, and then flip the protein over charcoal for a quick sear. Kinda like how I do reverse sear steaks on the indirect side of my kettle, then finish over the fire in the SNS sometimes.

Another option is a gas grill to complement a pellet grill, for searing purposes. Not sure how much space you have, but just a thought to throw out there. I've actually used my gas grill more than anything else recently, due to expediency and laziness. There are years I didn't touch the gas grill more than 2-3 times too.

I guess my point is, I am a little dubious of the searing/direct side of that particular Reqtec without seeing an action shot. I would email their support and ask if they can show you more, or a video of it in action. Is food really exposed to direct heat from the flames, or is it more IR from a hot metal plate for example? And that might be just fine - i.e. they are heating up the metal plate, just like a Charbroil IR gas grill does.

Sorry to ramble!

[jfmorris]

GolfGeezer I don't think that is a griddle insert - it's just the heat shield. And the flames are burger drippings catching on fire on the top of the heat shield.

[GolfGeezer]

I see what you mean about the deflector plate. It does raise the question of how they do grease management on that side. Also, it is not clear, to me as I did not read the manual that carefully, how you do ash management or pellet dumping from that 70 lb hopper.

[ItsAllGoneToTheDogs]

jfmorris I wouldn't be surprised if they were wagyu or at least high fat content patties just for that effect

[STEbbq]

I don’t have experience with it but I do like the design. Recteq may be aggressive on scrubbing bad reviews off the web, but their designs typically do what they say they are supposed to do, and their customer service is over the top good. Any problems, you know it will be fixed. Net net, it seems like a worthy investment.

Typically, I’d recommend Grilla or LSG but I agree at this price point, it is a unique offering.

[Caffeine88]

It's tempting at that price. I wondered about absolute lack of vaguely neg reviews. No one is that good, right? I want to read the bad ones and evaluate their experience - legit complaint, or whiner? I don't see any of that.

[STEbbq]

There are multiple posts at reddit that state Recteq deleted bad reviews. I have seen other posts elsewhere stating the same. It make sense when you never can find anything bad on the smokers.

[randy.56]

Happy wife happy life. My wife was the same, when I had smokers, She loves everything that comes off the pellet grill. cannot speak for the 1200 but since owning a Recteq since may of 2017. I can speak they are a beast. Being on there e-mail list I was in awe when they came out with this one. looks to me like you could get rid of all the other cookers. After you get this one. 70 lb hopper, ya man. so many features. I recommend the front shelf. worth the $110. I already have grill grates, but you may want to consider those also on the hot side only. but you could get them later.

You are never going to get that heavy smoke flavor your used to. But you will make some great food on it. Your family and friends will be impressed with what comes off there. Last weekend just through 12 hamburgers on the pellet grill they were gone.

If ya want more smoke- charcoal flavor buy a small bucket, about the same size as the grease bucket drill a bunch of 1/4 inch holes in the bottom, and lower outside bottom. put 6 -8 in charcoals and chunks of cherry, or what ever you have. light that about the same time you light the pellet grill. set it inside away from chimney, add chunks on longer cooks. It works much better than a smoke tube or smoke maker. Ask me how I know. I never change out one pellet blend to another, if is maple in there it is tell it gets low then maybe is a blend or cherry is next on top. as I buy, by the skid different mixed wood pellets .

Mine is never going to die so I do not see a 1200 in my future, let us know. envious and welcome back.

[Caffeine88]

Thanks randy.56 - great tips on adding smoke. How often do you use the grill grates, and how well do they work? Are they worth the hassle of cleaning?

Have you ever had a need to empty the hopper? Painful?

[randy.56]

I use my grill grates once a week , but on my PK, for steak sear only. But if I had a 1200 then would be using them on the hot side they clean easy, after they get hot. Once a month I clean them in the mop sink. Never removed pellets before. Shop vac I guess.

[ItsAllGoneToTheDogs]

After looking at a few of the influencer videos I'd probably pass on that. My reasoning is not only is the grilling area kinda small, but how it's deep is gotta be super inconvenient.

Have you looked at the Cookshack PG500? It has a smaller footprint, all real stainless steel, and you can grill on one side fairly well.

Also as usual I'm kinda miffed at RT's claim as this is the first dual chamber all wood fuel grill on the market. The MAK 3 and 4 stars have been doing that for years. Pit Boss and I think it was Cuisinart had or have a pellet grill that has a dedicated wood or charcoal grill on one side and pellet on the other (though I think PB only does one with propane on one side now). There's tons of offset stick burners with 2+ chambers... doubt anyone will sue 'em but still

Skip to about the 7:12 time on this video to see what I mean about the size and placement of the grilling side being kinda awkward. I think if they could have somehow built a bullseye into a 700 or 1200 and they had separate controllers and firepots but fed off the same hopper they'd have a real winner for the people with space.

[ItsAllGoneToTheDogs]

Caffeine88 yeah I wish the links to time would work 'cause that mans video was hard to get through. But I'll say the grilling area on the MAK 1 and 2 stars is 429 square inches, and more square than alot of grills w/hinged lids that tend to be rectangular with more width than depth. The grill area on the RT is 300 sq inches and has more depth than width. I burn myself sometimes reaching over to flip things in the back of my MAK with more room to work than the RT which is why I have concerns.

[randy.56]

Watched, who cooks this way? not me. It's either low and slow or hot and sear. Not both. You will dry out your meat. Bet they were tough, note nothing at the end, No cutting open or taste test. That guy is hard to follow.

[ItsAllGoneToTheDogs]

randy.56 I cook that way alot. Though with my setup I'll smoke items to near done, then if those items are staying on the smoker I move them to my super smoker box on the MAK and crank up the heat and remove my flamezone covers to grill. If I'm doing a reverse sear of the items I'm smoking then I pull the items 20ish degrees before they are done and do the same. 2 separate dedicated zones would be useful for my cooking style. What I do works but it's work. That's why griddles pair well with PGs

[ecowper]

Welcome back Pit Brother and deeply appreciate you sending great vibes and prayers Stacy’s way.

I have absolutely no pellet pooper experience, but I’m perfectly happy to chime in anyway ;-)

[randy.56]

If I lived in GA, there would be a road trip to there facility. good for you doing your research. Looks like you will be in a couple thousand with any brand. With accessories. Choose what is best for the way you cook. There are a lot more choices now than back in 2017 when I was looking. Smoke on brother.

[Skip]

Glad to hear from you again Caffeine88. I've had a PP for about 20 years and like having the option in my cooker arsenal. As of today a MAK but they all have their advantages and disadvantages. Good luck with your decision!

[Caffeine88]

Well, the trigger has been pulled. The sale price was going away, and I'm gonna give it a shot.

Expect a DualFire performance review on it in a few weeks after it's broken in. 😁

[STEbbq]

I am looking forward to it!

[randy.56]

Pictures, and be honest in your review.

[WayneT]

As an ‘entry level high end’ (is that possible?) pellet grill, I’ve always been fascinated with RecTeq products. I may have gone that route instead of my Pit Boss (truly entry level) vertical smoker if I had more area on my deck. I’ll be interested in reading your review.

[Sean99403]

I just got a RT dual fire 2 days ago, ordered on Sunday and received it on Friday, the wife bought a smaller RT for her son, I went over and set it up and did a few cooks. I was so impressed the the RT I had to get one. Saw the dual fire, I've thought of building similar so had to do it. I put the heavily modified GMG Jim Bowie up for sale.

So far I love it, I did some burgers on the sear side and they came out great, grill marks and all, but it doesn't sear like the grill grates do. The grill grates just get hotter. I did the burgers at 500, next time I'll try a reverse sear on them and turn the sear side up to 700, just to see how it comes out. Did onion rings in the smoke side. Did some brauts yesterday on the sear side and twice baked potatoes on the smoke side, amazing but a lot of that has to do with cooking to the correct temp.

This morning I'm doing a test with 3 grill grates in the sear side to see if it maintains a steady temp. RT says you need to leave room for the air to circulate around the grates, so will see how it goes. Will be revers searing some new yorks tonight, along with some buttery cauliflower and melted parmesan. I set it at 500 and initial temps went to 555, I assume because of less air flow, it is coming back down so will have to see if it settles at 500. Just checked the app and it is down to 460 and going back up, so 100 degree temp swing is huge, but not sure it matters for a sear, I may just leave it like this.

I did find the RT directions for burn in don't cut it, you burn it it at 400 for an hour. When you turn it up to 500 you can smell the chemicals so I set it on Full and let it get up over 700 for a bit, it drops back down and stays right at 700, leave it until it only smells like wood, this seems to work well.

Update: the sear side with the 3 grill grates came back up to 500 and stayed there. I opened it and cleaned the grill grates, temp dropped to 460, it came back up to 511 and settled on 500. I'm loving it.