Recent content by jstarnes

The initial uptick in prices was in mid 20 thru 22. Many economic reasons for this including Russia invasion of Ukraine, pandemic, pandemic related stimuli to people and companies who didn't need them and didn't have to pay them back, supply chain problems, etc. However, since 2023, prices...

We have free Smoking in Alabama. Some of the best cooks in the world cook here - I finished 6th place in M in M twice. Nobody is going to mess with the how, what, where with your cook here in Ala.. However, you will be embarrassed at least once a week by the dumbasses who govern our state.

I have a RT 700 and love it. I have used a PK grill for direct heat for almost 6 years but it is worn out. I am trying to decide whether to stick with a PK or buy a Bulls Eye or something else.. I would like some opinions. Jim

Thanks for the replies. I am going to try another brisket soon and will post how it goes. One problem may be the actual inside temperature of my Bull. How do you calibrate that and how do you calibrate the probes.

I love my Bull. I cooked some 10+ St. Louis today. I have great success with many cuts. The versatility is unmatched: salmon, veal, lamb racks, burgers, roasts, shoulders, etc. But my briskets have not been good. Is it just me?

What did you use to determine the temps?

Do you have any photos?

Site is back up and running.

I have a great technique for wonderful smoked thighs that I have gleaned from posts on this and other forums. The flavor and juiciness are almost perfect. However, I cannot get the skin crispy. It is always rubbery. I've tried turning up the heat toward the end which has helped but the skin is...

Where did you buy them? I live in central Alabama.

I have cooked several always at 225. The last one was Wednesday. Time depends on size and outside temperature. I use horseradish mustard for the binder and one of several beef rubs-Ben's Hefer Dust is good. I'm hungry right now.

WSlayer: What "video" are you referring to?

I've cooked many briskets and normally the stall hits around 165° and I wrap. Today I'm cooking a 7 lb flat because I couldn't find a packet. Its stalled at 151. Should I wrap and expect a lower finished temp that 200 or should I just be patient and wait until 165 and finish when it probes...

My unit is two months old and I set up as instructed. Everything is as it came. Do I need to do any sort of test or can I simply count on accuracy? I'm asking because I'm in the middle of my first "long" cook.

Can you?