Recteq bullseye

Big fan

Got one for Christmas. It’s my very first pellet grill and I absolutely love it. I got the cheaper version but it will still get to and hold close to 800 degrees in riot mode. I have done brisket, ribs, chicken, steaks, pizza, pork chops and burgers. It’s easy and produces great results. In my opinion it doesn’t quite match up with flavor of a stick burner for beef ribs and brisket but it’s just a personal preference.

I got a barely used Bullseye 380 after a relative died. I have used it a few times and the actual grill temp is at least 100 degrees hotter than the digital setting. Any advise on how to correct that?

I used a thermometer to get the actual grill temp at several spots on the grill.

Got mine in 21. It gave me an ER3 code over the weekend. I called them up and guy said it was a bad RTD probe and said he would ship one out. I told him to go ahead and add heat deflector plate and a new power cord because I melted mine two different times. I asked him what all of that would be and he said even though it was out of warranty he would still take care of it all. Everything should be here tomorrow. Incredible customer service and will have my business for a long time. I love my bullseye and would buy another tomorrow if mine couldn’t be fixed. I would upgrade to the deluxe version though.

and their customer service is very good. I have one and have had 2 minor problems. Quick phone call and the part was in the mail that day.

Like mentioned above, Hard to keep very high temperature as the Surface area and lid are big, so if youa re cooking on Riot mode then you need to know 4 minutes here 5 minutes there.

Smoking is great, but get a grate/surface thermometer. Do not trust the dial on the lid.

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This ideally would be for ribs, brisket, chicken, turkey, etc....
I usually do burgers and steaks on my cast iron skillet.

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Get the 340 instead...better suited for your needs (and it travels well)

I've had one since 2021 as well. I use it multiple times a week. I've had a couple fires from stupid cooking practices (smoking burgers and chicken, then trying to grill them). I had a backburn issue once, but that was from the hood vents being clogged with grease. Cleaned the lid and kept rolling. I vacuum the ashes and scrape the deflector every other cook or so, depending on what I cooked and for how long. I RARELY clean the actual firebox. I do have rust/thin metal along the bottom half of the cooking chamber, likely from the fires.

Works like a champ, just had to replace the ignitor rod, which they gave me for free. Regardless of warranty, I've never actually paid for a replacement part. I had an OLD Mini (from before it was called the 340) that they sent 2 RTD probes, 2 ignitors, and a new style fire box through its life. All free.

The bullseye is a fantastic grill, most of my cooks 375°-425°.
I also have a GMG Ledge Prime that rarely gets used. Only for long smokes since it sucks at grilling. In fact, I even prefer smoking on the bullseye. I think it produces WAY more smoke than the GMG, and more smoke than my old Mini/Rt340.

Love it. It’s replaced my gas grill. I love that it’s the same dimensions as my Weber kettle so all the accessories can transfer back and forth.