Recent content by DasCC

Unicook Heavy Duty Waterproof... https://www.amazon.com/dp/B00VG12YXS?ref=ppx_pop_mob_ap_share Been using this for just over two years now. Good price compared to OEM options. I quit buying the brand specific covers. They may be better fitted, but the ones I’ve got fell apart after a couple...

Nice! They just dropped some picana at my local Costco too. Decent price for beef at 5.99 a pound. Ended up cooking it on my rotisserie

Leave it in there. Only clean out the fire pot every so often

Meat side up will get you prettier bark and smoke ring. I tend to prefer fat side down. The meat tends to stay more moist without needing to spritz. If I go fat side down I have to spritz to avoid drying out. I normally cook overnight while sleeping so I don’t want to deal with spritzing.

Prices have gotten bad lately. I noticed at Costco the whole primal costs more than individual steaks. A whole choice tenderloin was $26 a pound but choice tenderloin steaks were $21…..

been wanting to try this.... dumb question: how long is the cheese good for after smoking?

What side tends to run hotter on the Bull? I haven’t bothered with a bread/biscuit test. I’ve always heard the smoke stack side was hotter but didn’t know if that was true.

I’m not a fan of new Lodge... they have a pebbled texture. I like Bed Bath and Beyond’s in house brand of cast iron pans “Artisanal Kitchen Supply”. I have a 12 inch skillet of theirs that’s my go to for nearly everything. Not quite as smooth as carbon steel but I can easily fry eggs on it. I...

Where did you get the overhang thing? Is it bolted down or heavy enough on its own?

Whats the table for the OONI?

This, they work great for items that are too big for tongs

I probed both flat and point. I was mainly concerned with the flat. I figured the point could handle the extra heat due to the fat content.

I wrapped during the stall.. around 158° on the flat. When it hit 200° it was still not that tender I would probe flat and point periodically. They were both super tender when I was around the 203/4° mark

I've made a couple of briskets on the 700.. For the life of me I can't get a moist flat. The last one I smoked was a 20lb'er before trimming. Removed all surface fat from the point and left about a 1/4 inch on the flat. Smoked at 225 for about 13 hours and wrapped in butcher paper for an...

I read that the hopper on the Bull is 40lbs... mine is nearly full after loading up a 20lb bag.. i have maybe 3 inches of depth left in the hopper.. what am i missing?