Recent content by oldschool

I have hundreds of cooks on 1250, 700 and 680 and have yet to experience a lid pop. I feel left out.

Inject it and use the Texas crutch when the stall hits, as a side benefit you'll save all the tasty au jus and can separate it out in a fat separator, it's tasty. Never cook to temp, always cook to probe tender on that flat, start checking at 195. I've had briskets probe tender at 195 and at...

I give him shit about this all the time but the reality is understandable, in competition you dial in your cook to what you have and if shit goes wrong with your pit a few days before the comp you either gotta learn something new and adjust or bite the bullet and run out and buy it again in an...

He's not sold them yet, 2 are kind of taken apart and he's fighting with masterbuilt support to get replacement parts for and the other two are working but one is spitting sparks recently. I don't know a whole lot about the issues he's had TBH other than when he first got them he loved them but...

I've got a neighbor with 4 of them, he started with 2 and had so many problems right before a competition he had to buy 2 more. We joke and call them MasterShits. He's wanting to buy a Yoder now and is sick of the masterbuilt gravity fed and all the issues and mainly the support from...

Use high quality pellets like recteq pellets, for large cuts like brisket put it on the pit when the meat has an internal temperature around 35-40F, the colder the better and have your pit set to 180F for at least an hour if not two hours at the beginning of your cook. I load on the seasoning...

You the one in SA with it on CL?

Just some comp prep for next weekends competition. It's a non-sanctioned competition that you have to turn in 30 bite size pieces so we made mini chicken pillows and we were trying different flavor combinations tonight.

Cooking chicken on it as well speak ;)

I bought the bullseye, sorry bud. He's still got the 1070 at an AMAZING price though, DM him

Amazing price!

I also travel frequently with the 380(and the others) tied down on a trailer, recently lost the bolts and bar in the hinge of the lid, recteq replaced them for free but these things get beat up on the trailer and still no problems at all, even through crazy rain and storms all the electronics...

I live just outside of Austin Texas, I have a bullseye, rt-680, rt-700 and rt-1250 and have cooked with them all from 20F to 110F and honestly haven't had a single problem with any of them except for when I've used cheap pellets on occasion. I almost exclusively use recteq pellets because of...

Anyone else having issues with the b380x? I have an original bullseye and it's flawless, cook on it 3-4 times a week and never have issues and hardly ever clean out the pot.

I joined on the gamble that they'll do something big for the first box, huge gamble not likely to pay off but possible. At the end of the day I don't have any of the recteq rubs or sauces and have been wanting to try them, figure I'll possibly get a discount on them and if not it's just $120...