Recent content by JR2BAIL

I get great smoke on my Bull 1250.. check out the smoke ring! Cooked at 180 for 6 hours then 225 rest of the way!

Thanks for the response folks…I’ve tried a few of your ideas and will ultimately try em all till I git er done. Leaving for a week but will update when I return. Appreciate the help!

That’s a great idea…thank you

Before smoking my Brisket I decided to clean up my Bull 1250. Part of my process was heating to 700 for a few minutes and during this phase I leaned up against the Bull to check my hopper. I was wearing my Puffy Vest which didn’t take kindly to the contact with 700 degree stainless and...

Like many of you I have been waiting a year to get my smoker box due to their stock issue. This morning I looked for it again on Recteq Website and noticed it was no longer listed…I figured they are finally discontinuing so began thinking I will just use a smoke generator….well… As I was...

I’ve this method your talking about and often enough times I end up with a grease fire to contend with as chick has so much fat…we happen to really like the skin.

I’ve done mostly same as you but I like to start out at extreme smoke setting… 180• Your cook looked great awesome job!

Been waiting over 6 months. The ability to use the Smokebox was critical in my purchase research as I smoke a lot of fish. I shared this with RT prior to buying my RT 1250 and they assured me some would be in soon. I have made multiple phone calls to follow up regarding same, now they have no...

I’ve caught the drip pan on fire before while doing bacon @ 400, which produces a lot of oil on the pan and ignites on its own, which I never foil anymore. When using foil I’ve found grease just doesn’t flow as well and can puddle up a bit to put an off taste to the food I’m cooking..also when...