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@flippingeo , You probably already know this, but make sure you put your PB as far away as possible from the hopper as that is the hottest (flames). I had done 3 last Saturday, and saw pikes in temp and I knew why. Luckily my cast iron diffuser helped, but will be modifying it one more time...

@flippingeo, I used the factory PID for one cook and was not happy with the BT/WiFi... so enter the Fireboard. Been my PID ever since. When I first got the BE last April, it ran great until March of this year. I was experiencing the same unpredictable temp behaviour. But when I talked with...

This is probably how I will end up... a Bull of a backyard. Is that the 2500 or 1250? Looks like the 2500. I have used the Big Kahuna for years, and it ended up going to the person who bought my Gourmet Chef (1st ever Pellet grill I owned). I sort of regret it, but gives me the opportunity...

FYI, to the defense of Pellet grill/smokers https://knottywoodbbq.com/ So far has the best flavor and produces the best ring. Since I only have the bullseye, I did a low and slow on some flanked beef shorts (select) that took 18 hours, wrapped at 165 finish temp 202 and rested for 30 min...

and it looks like the 1250 does not have a light. If it is possible to get enough clearance for a pan and 2 packers on a shelf, the 700 or 1250 would work. and it depends on the size of packer. 1 packer super easy, It would be possible to do 2 packers up to 12-13lbs each, I think. Depending...

Pls the 1250 has a conduit for the wires, I don't think the 700 does, it is just the wires.

So 2 of these 16.5 side by side and the 18 deep will fit in the 700? If it is 1" tall what pans are you using for drip? Is that enough for water as well?

What are you using for a heavier diffuser? Get a second larger rack? I was trying to see the location of the extra 110 outlet, where is that? I think the larger accessory rack might work better than the PitBoss 1000 I used to have. It was useless for briskets on the second rack, and for pork...

Where is the electrical outlet located on the 1250?

Is there a way do diffuse the heat even more without adversely affecting the PID's accuracy?

Hello fellow RT owners! The subject line pretty much Begs the question of why did you choose the RT – 1250? I am now considering this over the RT – 700. Based on what I’m hearing the first rack or the bottom rack is still too warm for cooking briskets, which means the second rack is where to...

Hmmmm… It’s looking like I should just get the 1250 then. Is that the consensus?

Fair enough... Just trying to justify the 700 vs the 1250. Am I going to regret going with saving money on the 700? I understand the feature difference, IE shelf(s) internal and external, but at the end of the day it is an added tool to the backyard cooking. I currently have the 380 for hi...

Thanks... Wings, Burgers Ribs and Butts.... where's the packer?

Apparently 6 butts simultaneously, but how many Packers and or how many butts with one packer? I mean is it possible to do 1 packer and 2 butts at the same time? If so, how much more with the RT-1250?

Brian K. from RecTeq helped me calibrate my 380. Big Thanks to him for helping me out. My Bullseye is now within 10 degrees of temp

Legit, No Bull!

Hopefully not to silly of a question, but temp outside is about 58 degrees f, overcast with a slight brreze. I exeperienced this last saturday while smoking some beef shorts, cleaned the short RTD while I was cleaning out the firepot. Maybe I'm using this fine cooking instrument incorrectly...