Recent content by Graying Mantis

Wholeheartedly agree with Alteaux.

Agree with raising the lid. The weber kettle rotisserie fit the Bullseye. DRG has a hinge kit that can be used witht he rotisserie.

I had some fluctuations initially but adjusted the feed rate and have not had issues since. I have done several low and slow cooks (pork butts, Chuck Roasts and a small brisket) and had no issues. Recteq customer service has been great, but I have always called. At times they have followed up...

We have our family Thanksgiving either the Sunday before or Sunday after Thanksgiving so the kids can go to their in-laws on Thursday. This year it was the Sunday before. I was ready to do the turkey with the pellets I had, but when I saw this I went to our local ACE and got their last (only?)...

I have a small Blackstone for camping - there's only 2 of us - and it's for at least 2 meals every day. I think it would put a great sear on a steak.

I got used to putting some type of liquid in my drip pan after using a Weber Smokey Mountain for a while. It supposedly helps keep the meat moist and it prevents the drippings from drying up into a black lump during the cook.

For what it's worth, here's my log from a pork shoulder on my Bullseye. 8.17# Pork Shoulder. Yellow mustard binder. Traeger Pork and Poultry Rub. On Bullseye @ 7:55 AM. SP 250. RT 246. ThermoPro by meat reads 195. Meat RT 43, TP 42. Apple Juice in drip pan @ 9AM 10:10 AM. Spritz with apple...

I got the Weber rotisserie and the DRG hinge for my Bullseye. I didn't really see any difference when using it versus spatchcocking a chicken. When we moved last year I sold the rotisserie to a Weber owner and haven't looked back.

I bought a 13" stainless steel drip tray from Amazon a couple years ago and it works great. I don't raise it off the deflector and have not had an issue. Sometimes I add water or juice to it and sometimes I don't, with no real reason why I do or don't. I think I remember seeing or hearing...

This is a bit disappointing. It could be a game changer for a family that RVs, or tailgating, but it just looks like the RT340 with new legs. I was hoping for something to compete with the likes of a Green Mountain/ASmoke/Pit Boss portable. There's just 2 of us and the 189 square inches of a...

I use a stone on my Bullseye. The first couple times I let it heat to 500, let it stay ~ 10 minute, then hit riot until 750. Had black crusts. I modified that so when it hits 600 I turn the controller back to 500. It holds there while cooking the pizzas and they turn out great.

We have a 36" fifth wheel. Carry a 17" Blackstone, 2 burner Camp Chef Ranger and a Weber Q for my outdoor kitchen. Have taken our Bullseye on family weekends when I was going to smoke something or needed a larger grill. It's easy even for a smaller guy like me to get into the bed of the truck...

I bought the Weber rotisserie for my Bullseye and the DRG high lift hinge. Would sell them for the right $. Didn't see enough difference between chicken on the rotisserie and a spatchcocked chicken. We just moved to a condo so storage space is more limited also.

Just did a 4 pound chuck roast. Used Heifer Dust and Competition rub, put in refrigerator overnight. 2 hour on LO on my Bullseye, then 225 until it hit 165. Wrapped in butcher paper and removed at 205. 8-1/2 hour on smoker followed by 1 hour rest. Great smoke ring, tender and juicy. Used Pit...

I agree with those that say use the Bullseye. It's the only one I have and have used for steaks and pork chops with the grill grates and burgers, brats, hot dogs without, and have smoked ribs and chuck roasts and chicken and pork butts. Whenever doing something low and slow I add a drip pan on...