I'm a big Susie fan, and I'm disappointed that we are seeing less and less of her . . . but Brandon, I gotta say, that was a solid and very professional review. You rocked it, man. Great points, and you are very well-spoken. Oh, and I loved the bit at the end with the pups! :)
I have the original, and i love it it works great. Yes a little wobbly, but it works great. And the price was the best. All i would change is give it a front shelf and ash clean out and the raised cooking pot and keep the price.
So I've had my RT340 for four years and their use of 304 stainless steal as well as being one of the first manufactures to use a pid controller as well as it having wifi is why I chose it. Their customer service has been fantastic and is why they are a premium price and the #1 reason to choose them. I would like to add the Bullseye to my stable because I would like more of a true grill with a flattop option. My smoker, though it can get up to 600 degrees, is not very efficient or as effective as a grill. I think that the Bullseye definitely on par with charcoal grills, but the price point of the Deluxe is higher that that of other grills that have all of the additional options plus more cooking surface area. However because of the build quality, the 304 stainless steel, the pid controller, and the customer service, I think the Bulleyes will last longer and could be a better overall value.
Upgrade the components with the new stuff you'd have an improved rt-700 for way less. Gets hotter faster, wifi works better, and heating is more even. Auger+controller+heat deflector.
For me it's not what do you cook at 1000° it's keeping the heat up when it's cold ( I live in Montana)and windy out. If I set my Traeger at 450 in these conditions, it's lucky to run at 350. I bought the 380X, it's no longer an issue.
I might have to buy one of these. I am currently using a Lonestargrillz 24x36 vertical stick burner with 1/2" fire box and gas assisted log lighter and a Lonestargrillz 20x42 pellet grill. No tin metal Traeger here. 1/8" steel throughout and powered by a custom Fireboard controll system with 5 ports and full bandwidth wifi. That Rectec gets hot enough to make a mean pizza or very quickly sear a sousvide steak.
I've got the regular Bullseye and I would love it if it had that raise pellet pot. Other then that a grease trap would be nice too. But I just put a pan under my cook and it works fine. It's been a good running grill for 2 years now. I cook on that thing all year long.
Great review. I appreciate your thorough and thoughtful approach. As far as the spring loaded handle, it is a great feature. All RecTeq needs to do is design a spring that is mounted between the handle and outside of the grill. This would keep the spring out of the direct heat and would function much better.
I have the previous version. I love it. I am ordering the new one Monday morning. The heat deflector is NOT the same on the old and this one. The old one was thin stamped steel. The new one is thick cast iron.
This is definitely an upgrade. I have the prior version. It did get hot though. $800 is still too much though. You don’t need a pellet grill to get 1000 degrees.
I agree, for compatibility sake. But the only real benefit it has over 2.4 is bandwidth and grills like these are not even getting close to the maximum on 2.4. -Brandon
@@philjackson991 2.4ghz travels further if walls are present, which is the point being made. It's similar to a subwoofer, the audio lower frequencies (compared to 2.4ghz) will travel through walls. The tweeter's higher frequencies (compared to 5ghz) won't carry through walls and will dissipate upon impact. Considering most people have their grills outside and past a wall....
@Heygrillhey same. Especially for how long it takes to get up to those temps. I feel like hitting it with a direct flame or putting a cast iron skillet to do the initial sear. Would be faster and produce similar if not the same results.
I’m Brandon! I’ve been at Hey Grill Hey for 4 years. I ran all of Susie’s social media platforms as well as written reviews on grills and equipment. You’ll be seeing a lot more of me hopefully.
Because your pellet smoker needs to hit 1000 degrees... The woodwind pro 36 changed the game and if you're designing smokers you better offer a smoke box.
@@HeyGrillHeyBrandon yes but do they have a trademark on a double smokebox? I wonder who will come out with that first? A double hopper, double smoke box beast
![Best Pellet Grills 2024 [don’t buy one before watching this]](/img/n.gif)
Incorrect Info: Deflector is not the same - it is now CAST IRON
I just purchased my first Recteq as my neighbor has been happy with both of his. The customer support he has had with them is top notch.
I'm a big Susie fan, and I'm disappointed that we are seeing less and less of her . . . but Brandon, I gotta say, that was a solid and very professional review. You rocked it, man. Great points, and you are very well-spoken.
Oh, and I loved the bit at the end with the pups! :)
Thanks! Hopefully we ramp up the video production soon. We’re going to try for two a week, with Susie for sure being in one.
I have the original, and i love it it works great. Yes a little wobbly, but it works great. And the price was the best. All i would change is give it a front shelf and ash clean out and the raised cooking pot and keep the price.
Great review , OG Bullseye guy here and Recteq’er for life.
So I've had my RT340 for four years and their use of 304 stainless steal as well as being one of the first manufactures to use a pid controller as well as it having wifi is why I chose it. Their customer service has been fantastic and is why they are a premium price and the #1 reason to choose them. I would like to add the Bullseye to my stable because I would like more of a true grill with a flattop option. My smoker, though it can get up to 600 degrees, is not very efficient or as effective as a grill. I think that the Bullseye definitely on par with charcoal grills, but the price point of the Deluxe is higher that that of other grills that have all of the additional options plus more cooking surface area. However because of the build quality, the 304 stainless steel, the pid controller, and the customer service, I think the Bulleyes will last longer and could be a better overall value.
I have been grilling on an RT-700 for 5 years now, and it's still working great.
Upgrade the components with the new stuff you'd have an improved rt-700 for way less. Gets hotter faster, wifi works better, and heating is more even. Auger+controller+heat deflector.
thanks for the review, I was looking at adding the bullseye to my items mainly for steak searing. However, my only complaint is those shoes.... LOL:-)
I love ‘em!
For me it's not what do you cook at 1000° it's keeping the heat up when it's cold ( I live in Montana)and windy out. If I set my Traeger at 450 in these conditions, it's lucky to run at 350. I bought the 380X, it's no longer an issue.
I love these in depth reviews! Keep them coming!
I might have to buy one of these. I am currently using a Lonestargrillz 24x36 vertical stick burner with 1/2" fire box and gas assisted log lighter and a Lonestargrillz 20x42 pellet grill. No tin metal Traeger here. 1/8" steel throughout and powered by a custom Fireboard controll system with 5 ports and full bandwidth wifi. That Rectec gets hot enough to make a mean pizza or very quickly sear a sousvide steak.
I've got the regular Bullseye and I would love it if it had that raise pellet pot. Other then that a grease trap would be nice too. But I just put a pan under my cook and it works fine. It's been a good running grill for 2 years now. I cook on that thing all year long.
Great review. I appreciate your thorough and thoughtful approach. As far as the spring loaded handle, it is a great feature. All RecTeq needs to do is design a spring that is mounted between the handle and outside of the grill. This would keep the spring out of the direct heat and would function much better.
Great reviw! I had a White Boxer for 8 years and he recently passed. Great dogs!
Great video! Where does the grease go? I’ll wait until a holiday or when they have a special. If they knock off $100 or 20% I’ll grab it.
Just down into the barrel. If you’re cooking low and slow, I suggest an aluminum pan on the deflector to catch drippings or just burn it off after.
THIS was a very good review. The content was solid and the presentation of it was terrific. Thank you.
I have the previous version. I love it. I am ordering the new one Monday morning.
The heat deflector is NOT the same on the old and this one. The old one was thin stamped steel. The new one is thick cast iron.
It's the same as the one on the previous gen Bullseye. I have both, but not the very first one.
Great Breakdown. I'm new to smokers and always ready to learn and burn 🔥
Great review video. Very much appreciated
My pit boss Lockhart is on the fritz, so thank you for the great review in a replacement. How did this thing do with a brisket?
It does great! I do like to flip the brisket after I wrap to keep it cooking evenly though.
@@Heygrillhey thank you for the response and for the tip! I’ll keep checking your channel for more tips on your cooks with it
This is definitely an upgrade. I have the prior version. It did get hot though. $800 is still too much though. You don’t need a pellet grill to get 1000 degrees.
The only thing I can think of that high temp would be searing meat since dedicated steak ovens can get up to 1500f or a pizza.
RecTec customer service is the best in the business
I have the 1250. Had a 700 and 340. All great grills. Would like to hear from Ray Carnes as to how they are addressing the ash dump
Another great review, nicely done.
Thanks Damon!
The thing I'd love to know is how long it takes to get to 450ish degrees.
Does the grease build-up at the bottom of the grill? We can use a pan, but what if the meat extends outside of the pan?
It will, but the best grease management trick I’ve learned with these is a nice, hot grease burnout after a low and slow cook.
Why 1000 degrees? Is it just a mine gets hotter than yours bragging right?
i have the prior version, i love it
I have used one of these. We consistently had flare ups that would ruin cooks. Have you had this problem?
I had that issue with the old Bullseye a few times, but with the raised fire pot in this new one I haven’t yet.
Did you have any issues with assembly? Like the lid lining up correctly with bottom piece?
The lid lined up just fine on both units I’ve assembled, but it wouldn’t lay flat against the bottom bowl until I heated them up the first time.
Off to test mine to see if it hits 1000
Enjoyed it ordering today 5 25 2024
Recteq will provide support after warranty period. You will just be responsible for parts
I am not going to wait an hour to sear a steak at 1000ﾟ
I don't think I'd wait until 1000 degrees to sear a steak either. It does a great job at 700 or so.
2.4ghz def has its uses v 5ghz. If you don't need the distance the 5ghz is nice to be included
I agree, for compatibility sake. But the only real benefit it has over 2.4 is bandwidth and grills like these are not even getting close to the maximum on 2.4. -Brandon
2.4 DOES NOT travel further than 5GHz. They travel the exact same distance.
Incorrect, in the real world 2.4 travels further.
@@philjackson991 2.4ghz travels further if walls are present, which is the point being made.
It's similar to a subwoofer, the audio lower frequencies (compared to 2.4ghz) will travel through walls.
The tweeter's higher frequencies (compared to 5ghz) won't carry through walls and will dissipate upon impact.
Considering most people have their grills outside and past a wall....
Louisiana pellets so far burn the hottest I found.
Is there any way to add a drip pan to this?
You could use a pan on top of the deflector plate to catch drippings. I like to just run mine hot and burn it out good after a greasy cook.
what do you cook at 1000 degrees
That’s a fair question actually. I’ve seen some people use it that hot for pizza, but I definitely don’t have a regular use case for 1000 degrees.
@@HeyGrillHeyBrandon 😝
Fajitas steak ect👀
I had the same question. 😂
@@HeyGrillHeyBrandon Pizza isn't usually baked at 550F ?
Nice crocs 😅
Thanks!
Real men wear pink!
🤣 LMAO
Honest question...Why does anyone need 1000 degrees? I don't even know why anyone would need anything over 500.
Very quick, very hot sear. It's not a feature that I'd consider a major selling point when picking out a smoker though. -Brandon
@Heygrillhey same. Especially for how long it takes to get up to those temps. I feel like hitting it with a direct flame or putting a cast iron skillet to do the initial sear. Would be faster and produce similar if not the same results.
Looks like you bent the shelve
This would be better in your setting.
I live impossibly far away from Susie or we would.
Yeah, all my attention was on the crocs….not quite sure what he said
Not sure why you guys are so hyper focused on my shoes. There’s more important things going on.
@@HeyGrillHeyBrandon let's just say that they stood out quite a bit 🙄😂
Won't take long to sear a steak at 900 degrees, better be ready to flip that meat
The legs are not woobly it not old grill, it was 2grn, you have 3rd Gen, my 2nd Gen would get to 900. Keep the ash in the grill, helps insulates
Relatively new here... but who is this?
He does most of grill reviews and stuff for the site.
I’m Brandon! I’ve been at Hey Grill Hey for 4 years. I ran all of Susie’s social media platforms as well as written reviews on grills and equipment. You’ll be seeing a lot more of me hopefully.
Really dude? Pink Crocs?
I like what I like.
lol, way to dress up for the video...
Thanks! I look fly AF, right?!
Because your pellet smoker needs to hit 1000 degrees... The woodwind pro 36 changed the game and if you're designing smokers you better offer a smoke box.
I’d agree, but I’m 100% positive Camp Chef protects that with patents.
@@HeyGrillHeyBrandon yes but do they have a trademark on a double smokebox? I wonder who will come out with that first? A double hopper, double smoke box beast