I put a handful of pellets and some charcoal on the heat deflector. Wood chips will probably be a good option too. I have a wsm and a 1250. You’re not going to get that same heavy smoke flavor on your 1250 no matter what you try. The smoke ring can be achieved with more salt prior to cooking...
Thanks for the info and reply.
I was just seeing if the Bullseye was worth the investment already having the 1250. Most people that told me to get it didn’t have a 1250 but had a 700 or lower. Some that have a 1250 said not to bother as the taste difference is minimal. It’s the wife and I and...
I like baby back more. More fat and tender. I tried butcher paper and didn't like it. Huge mess and didn't seem to work nearly as good as foil for my 3-2-1.
Have you considered a Weber Smokey Mountain? I was going to sell my WSM after getting my 1250 but I can't do it. My pork butt and ribs come out much better on my WSM than on my Recteq. My Recteq reminds me of a restaurant taste but my WSM reminds me of a pro bbq. In many bbq competitions it is...
I have a 1250 and GG. It gets to 500 in about 15 mins. I haven't tried to get it to 700 because I don't see a need. 500-550 with GG which is 100 degrees hotter and you will get a great sear.
I have the sear kit for the 1250. Most have said the Bullseye is the weekday pick. When I bought the 1250 Recteq had a add a Bull option but I figured that’s be a total waste of money because the 1250 sears with a sear kit.
Since you have both, would you mind elaborating more on what you...
Hello all. I just got a 1250 with sear kit and love it.
I have been watching the Recteq youtube videos and noticed the chefs use the Bullseye a lot more than the drums.
I got thinking my 1250 might be overkill for something simple on a weekday like a few quick burgers or steaks.
I know both...