Recent content by Hackinator

Just had this issue and called customer service….they recommended that I clean all the vents, the mating surface between the lid and body and the temp probe….problem solved

Wouldnt you think that temp plus or minus would be a final quality check before it leaves the plant? I ran factories for more than 30 years….this would have been a requirement for a product that creates heat and needs to measure it for accuracy…

Grill is running way too hot…..since there isnt a manual with the unit I went to You Tube in regards to the calibration process….my concern is with an obvious QC issue that should have been addressed at the factory before shipping and it seems to be a common issue with the Bullseye…I know...

Thank you

I did a chuck roast today and it came out very good….my question is in regards to the probe…shove it in to the shank including the angle portion or just the tip? Thanks