I plan on seasoning my Bullseye grill with canola oil before each use. Should I season the top of the heat deflector too with canola oil?
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OK, thanks @Greg Jones. That is good news. I am really more excited about this here Bullseye than I was with the Stampede. She is more like a grill for quickness to cook things and no damn grease drip pan & bucket to contend with. I am heading up to Ace Hardware today to get the SS axle locking nuts and washers. Also going to get that there Simple Green BBQ cleaner to try out. Got another magnet electric extension cord holder on order. How bad does the Bullseye drip on the ground? Anything I can do to help prevent that or is it just the way it is? Can I use my bristle free grate brush to clean the porcelain coated grill? Thanks for all your help.I would suggest no to seasoning the deflector. Considering that the deflector is subject to 700*+ temps, anything you put on it would likely burn off. As fair warning, the deflector will likely start showing some rust early, at least mine did. Just ignore it and grill on. Oh, I probably wouldn’t season the grate either. Unlike your Stampede’s grates, the Bullseye grate is mild steel with a nice porcelain coating.
@Greg Jones RT told me that the lid could leak some grease out and get on the ground. Does yours do that? How do you clean your porcelain coated grill? Is the bristle free brush ok to use?I’ve not seen any grease spots on the ground from my Bullseye. It’s not like the Bullseye has a lot of seams for anything to get out.
High, negligible. Medium, it depends. I don’t have many cooking routines, but I am pretty consistent that I cook a spatchcock chicken at 425* on the Bull for my wife and I most Sunday nights. Nice balance of smoke, not too much, but enough to know it wasn’t cooked in the oven.I think I will be using it like a normal grill, no low and slow. How much smoke flavor are you getting from the pellets when you are cooking on medium to high?
Did you cook your chicken at lower temp for a while to get smoke flavor? If so, maybe that was why smoke flavor was too strong!I think fruit woods like apple are supposed to be milder. I did some chicken yesterday with LJ competition blend and thought it was too strong a smoke flavor, at least for us it was.
What do you think of the competition flavor? I found that FB Bullseye group you mentioned and joined it. ThanksYes, fruitwood is milder, 100% hickory and especially mesquite are going to give you the strongest flavors. Cherry is my favorite for more delicate meats like poultry and fish.
Did you cook your chicken at lower temp for a while to get smoke flavor? If so, maybe that was why smoke flavor was too strong!
How was your chicken skin? Wasn't it tuff cooking at so low a temp?Could well be, I cooked it from start to finish at 225. I wanted as tender as possible with some smoke flavor as the leftovers were being pulled for Brunswick Stew. I forgot how smoke easily overwhelms chicken.
No, but I’m not a big fan of oak smoke myself. For the reason I listed above, I have access to plenty of oak scraps to put on the diffuser, but I don’t care for it.@Greg Jones I see LJ has an Oak flavor. Have you tried that one?