Recent content by Hogman3

I love cooking on my Weber kettle, but it is often breezy here in the Mojave Desert and I didn’t want to set the desert on fire while lighting the briquettes in the chimney. The Bullseye was the perfect solution to this dilemma. I didn’t expect it to be a smoker per se, but it is ideal for...

You NEVER want to put your cast iron in a dishwasher. Lodge makes a kit for cleaning cast iron. It consists of a plastic scraper for getting rid of stubborn particles, a plastic bristle brush for gentle scrubbing, and some canola oil for coating the pan after it’s nice and dry (5 minutes over a...

I like to cook my steaks to 125° - 130° (for medium rare) on my Bullseye and then put them into a screaming hot cast iron skillet that has been heating up on my Weber Q-grill. A little butter and rosemary sprigs in the skillet enhances the flavor considerably. I spoon the butter over the steaks...

I’m sure the reason RecTeq installed that child guard in the first place was to thwart the onslaught of ambulance-chasing lawyers seeking to file a lawsuit because someone didn’t have the smarts to keep their fingers away from moving parts. That’s my take on it anyway.

I vacuum out the fire pot after every 3-4 cooks on my Bullseye. It's no more work than cleaning my Weber kettle after every cook. It's all part of the ritual of cooking outdoors, which I am addicted to.

I like to cook my steaks on the Grill Grates on my Bullseye @ 225°-250° until they reach 125° (for medium rare). Then I transfer them to a 12” cast iron skillet that has been preheating on a Weber Q grill. I final sear them in butter and some rosemary sprigs for 5 minutes on each side. They turn...

I'm going to try this on my Bullseye, maybe at 300° ?

USN Vietnam Vet

I’ve had my Bullseye for about 8 months now. Initially, I questioned whether I had made the right decision because I wasn’t too impressed with its performance. Helpful tips from members on this forum got me back on the straight and narrow. Yes, it requires a little more attention than my Weber...

Maybe a shot of WD-40 in the bearing area might fix the problem. Especially if you live in an area that occasionally has blowing sand/dust.

Save yourself some money and buy a 22” kettle grill. I bought a Bullseye but much prefer the flavor I get cooking over charcoal. Just my two cents worth.

Thank you, that makes sense. The only reason I even ran the test was because I vacuumed out the pellets in the hopper and replaced them with a blend of mesquite, cherry, and hickory (Kingsford from Wal-mart). I guess the bottom line is; if it ain’t broke, don’t mess with it.

Press and hold the Temp Display button and the Down Arrow at the same time. 8888 will appear on the screen. Once it does, let go. Click Temp Display and 01.01 will appear, press Temp Display again to get to 5-1. This is copied and pasted from the Bullseye owner's manual. When I did the test...

This is a follow up to my July 2 post about not being impressed with how my burgers turned out. I cooked them again tonight after setting the temp to 450° and on the smooth side of the grill grate. They turned out great. As I get used to the Bullseye, I’m liking it more & more.

Lodge makes a rectangular cast iron griddle/grate that will fit on a Bullseye. Check it out at lodgemfg.com. You might find it at your local Walmart. One side is flat and the other side has ribs that give decent grill marks.