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I have had to dance with my cover as well and can see where it would be easy to rip if you rush it but after a few times, it does get easier if you're patient.

I can vouch for the smoke tube. I came from a Traeger which did have a bit better smoke flavor but I had to really baby that thing with spiking temps all the time. I get the smoke tube in as soon as I turn the Bull on and let it sit for 10-15 minutes then add the meat. I've found that I only...

This is so cool. In times when things are worst, we see bright lights. I'm so glad I gave RecTec my business and that will continue in the future. What a wonderful story!

Do you use it full strength?

Pulled pork, black eyed pieces with Andouille and cabbage. The peas and cabbage are for good luck and money in the coming year. So I should have cooked 1 shyte ton of each I guess.

I have the Bull and do feel that unless you start low (which can greatly increase the cook time) I don't get enough smoke. When doing a Butt or Brisket which already takes a lot of hours, that's just not cool to me so I got a $10 smoke tube and fill it up with pellets and let set the temp to...

I have a covered area outside that stays 95% dry. I'm doing a pork butt tomorrow and we're supposed to have "severe weather" tomorrow. I never trust the weather folks but the boss tells me I'm smoking to I have no choice but to follow the queens orders. How'd you get yours done in 6 hours...

I got a smoke tube but don't always use it and when I do, only for a short while. I find that sometimes, it can add too much smoke for my liking.

I got 2 Rec Tec griddles to go with my Bull (only really needed 1) so tomorrow, breakfast is on me!

Just wanted to say that even though I cooked my brisket the night before (finished at 11 pm) and we didn't get the chance to enjoy it fresh off the grill, reheating today went well and this brisket had a great smoke ring, wonderfully tender and absolutely tasty. Other than eating it right off...

Just took mine off the smoker. 9.5 lb flat and it took 14 1/2 hours. Just couldn't work it out to have it ready for Christmas meal so it'll have to be reheated. That's the way things work out this year. Hope yours comes out great!

I've noticed this for the first time today while doing what is now a 12 hour smoke. The last few hours have been better but about 4 hours after starting the app was way behind and the notifications were delayed 5-15 minutes.

Merry Christmas and the happiest of a better year ahead. Health and safety to all.

5 hours in on this 9.5 lb flat at 250. It's already reached 142 so hopefully, in about 2 hours or so, it'll be in butcher paper and on until about 8 I guess. That would be about 12 hours. I have to say, it's much faster when it's just the flat but we did pay for it!

Righteous!

I love Kosmos everything but for me, I like it simple on brisket and let the meat do the talking. Sometimes its just salt and a heavy dose of pepper but lately I've been keen on John Henry's Texas Brisket Rub. It's also good on smoked veggies and even salads. Heck, I put it on tomatoes and avocados.

Subject line says it all. Go!

Oh, it's clean now. Spent 90 minutes on a thorough cleaning. My wife is jealous!

Thanks, just waiting for Mr. Amazon to arrive with the tape.

Thanks to the wonderful ideas here, I've ordered and should receive today, the gasket tape mentioned a few times. I've only had my Bull about 2 months but it's very used and I'm ok with that but I thought I'd get it cleaned of grease so the tape goes on well. I have some spray SS polish as well...