Recent content by Chuck black

So technically speaking..... I've got to become a Meat Scientist 😊 Lol, thanks for the information, ambient temperature eh, I shall investigate. I am going to try my second cook on the Bullseye today, I will be doing a lot of lid raising me thinks🤗

I emailed RT and asked if they might have a set of second hand or F.B. available, thanks

Lol ok .... just checked em out, more than $100 for this..... maybe they come with a set of steaks😜 I'm getting them but darn just common sense tells me that's a high price

Thanks to both of ya, two in a row with the same reply just has to be a sign 😁

I've got one more rack of ribs to test but will do this wing recipe next, thanks

2nd day entry for the New feller 😁

I know what they are but have never owned one, anyone have a suggestion on which one is best with price being a consideration? Thanks

Ok.... if you only bought one would it be the Chef Alarm or the Industrial IR from Thermo Works?

Thanks, I haven't purchased a thermometer yet, guess this is a good reason to grab one

And then what, contact RT?

Could you smoke these on low for about 30 minutes then zap em with 450 for about 15? I'm simply guessing on times, I'm a new owner of the Bullseye

I need a skillet 😁

Yup yup, I keep reading about setting Something to 17 or 20, I may attempt to do that before I do it again. Its disheartening in a way.... I was eager to get this, figured I could go all directions for cooking. I've trusted old weber for 12 years now..... sold it to my neighbor, I'm afraid I...

You may be correct but the bullseye states it can cook at 225 so I grabbed it. I have a rack of ribs, my next day off I will try again.

I just got my 380, first cook was baby back ribs..... 225 first two and a half hours, then foiled them with butter and sauce for 2 more hours.... burnt would be an understatement. Did yours turn out well?