I've had a similar issue - mine didn't drop that low, but it's hard to get the sear as good when you open the lid and flip. I have resorted to removing the drip tray, and sometimes, I remove the heat diffuser and put my grill grates over the fire pot. You get a little ash, but no more than you'd...
Good decision! Welcome to the family - you're not gonna regret it. I did months of research too before getting the Bull and after a month of owning mine, I don't regret it one bit.
I've only had mine less than a month, but keep it out on my deck and covered when not in use. I use the RecTec cover. It fits a bit too tight and while pulling it off, carefully, the back edge of the hopper cover caused a six inch rip in the cover. I called RecTec and they sent me a new cover -...
Smoking a Bacon Explosion today. Followed the original recipe, but added banana peppers on the sausage layer before rolling up. I would rather jalapenos, but my wife and daughter would not be ok with them, but they like banana peppers. Here she is at the start! Looking forward to cutting into...
I got my RT700 a few weeks ago and have had trouble connecting to WiFi. I spent an hour on the phone with Xfinity trying to get them to help me split my 2.4GHz from my 5.0GHz as I used the pods mesh extender - long story short - I was told you can't split them out once you have merged them...
I sealed mine right after I got it - one roll of lavalock did all 4 sides of the lid and the entire hopper lid. No smoke escapes around the lid now - glad I did it.
Last time I seared steaks, it took about 30 minutes to get to 500. It always seems to struggle to get over 500, so I think I need to try this too. Thanks!
My favorite way to do baked potatoes is to leave the skin on, rub olive oil on them, then season with granulated garlic, or garlic powder, salt and pepper. Then, place on the oven rack and bake for about an hour until the skin gets crispy and inside is cooked. You can accelerate that by...
Thanks, guys - I never thought to try a CI skillet on the grill - will try that. As for the Spam, it was regular Spam. I think I just put too much seasoning on it, so I'll try no-salt seasoning next time, or get lower sodium Spam. lol.
Still learning here - did some reverse seared ribeyes and a strip - also, smoked and grilled some more Spam. Smoked the steaks and Spam for an hour at 200 degrees, then cranked the Bull up to Full - it took about 30 minutes to get to 500. Used the grill grates on the flat side, so seasoned the...