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Awesome pics and thanks for the recipe link! (y) We cook our Bacon in the oven too, works really well doing it like that.

@Blues1 That's livin' right there...........great pics!

Welcome!

Sorry to hear it didn't come out like you wanted it. Coolers are great tools all right but they definitely can continue the cooking process in my opinion. Next time you could try opening the cooler periodically to release some of the heat to help cool it down some. I believe that's probably what...

@animallover526 That's normal, I cook a ton of chicken at 425deg F. all the time and nothing sprays grease around the inside of your grill like it. I like to use the powdered version of Barkeepers friend and make a semi-thick paste of it. Whatever you use to apply it try to go with the grain...

Awesome pics, great job it all looks delicious. Next time you cook a Brisket consider not trimming it at all if you're inclined to try that to see if trimming is actually worth your extra time and effort. I don't compete in BBQ competitions and my family, friends and I are not overly concerned...

I'm with you on keeping the heat out of the house, I'll cook anything in my Bull that goes in the oven during the warmer months around here in my area. An added usage that I didn't anticipate alright. I love the remote start capability, especially during the week. I can start up my Bull from...

I agree completely. Definite learning curve alright, that's the fun part!

Nice going Greenie............Go!

Yes Sir! I gave up wrapping in foil or butcher paper on a regular a long time ago. I personally don't like what it does to my crunchy bark, pull and bite. Plus, it adds an extra step to my process (lazy BBQ'er). To each their own! (y)

Nothing like a good Smoked Meatloaf alright!

Welcome!............I'm with you on how easy Rec Tec grills make BBQ'ng alright. Every tool has it's place for sure. But I just love the easy consistent results I get with my RT, which in the end means I find I use it more than any of the other several pieces of equipment I own. You'll find a...

You got that right Brother!

@WooPigFoodie You may consider using the hybrid cover option that I use. I'm not sure what your weather is down in Arkansas, but I generally leave my Bull uncovered outside where it sits in the open unless I see there's significant rain coming in which is often the case here in New England...

Sorry to hear you lost a wheel, but thanks for sharing your unfortunate situation to give others a heads up of any potential problems or issues. I love my Bull, but the legs/wheel design definitely need some beefing up in my opinion, other than the Comp cart for $399. If you don't move your...

We cook more chicken than anything else here.......the workhorse of American grilling! I grill all my chicken in my Bull at no less than 425deg F. which produces a decent semi-crispy skin as best you can get with indirect heat cooking that is. The only drawback is the hotter you cook, the less...

Great pics............your Brisket looks fantastic! (y)

They sure did! (y) Man, your poutine sandwich idea sounds AWESOME......great idea! :D

@cookingjnj Gave your above rib technique a shot yesterday, I needed my racks guaranteed done a little quicker and on time. Normally I don't like to rush my cooking but I was taking them over to a friends house. They came out great, everyone loved them. Following your 235°F/275°F steps I...

I agree............It's somewhat mind boggling to me that some businesses are experiencing record profits amid COVID-19, while other generational family run businesses are loosing everything they've worked for decades for and going out of business. A sad situation in my opinion.