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No I didn't i was thinking about that too But I've done a brisket, 2 chickens and steaks w/o them smoldering and that IS how I seasoned them for outside use I torched them so I figure they'll be ok ?

But the cover fits over arms if I leave them on

Yeah the master built is for 120°-160° for making summer sausage for the first 2.5 hrs than it goes on the bull w/ sticks or jerky Top slides into groves (cant get a good pic) and arms slide on bull

I too have always gotten it from Costco cheaper than the butcher and I can see the fat to meat ratio I use these seasonings let it marinate in fridge for 5-7days take it out soak in water for 1-2hrs (depending on how salty you want) pat dry let it sit an hr to tac up Smoke on low 180° till...

No I made the whole thing removable w/2 bolts for when I cover it slides on slides off

I would have but it's what I had laying around

Made a shelve

Oh so very true The problem is my friends family n "customers" have gotten accustom to my years of jerky, beef sticks, ribs, brisket, chicken smokey taste n tenderness I didn't think switching to pellets was going to be such a drastic change I'd have to learn how to smoke all over again

Yeah that's one of the reasons I got the bull my grill was on its last leg n the masterbuilt smoker was too so I thought I'd get the best of both worlds with the bull

Dumb question if I removed the drip pan would it heat up faster and or get hotter?

Yeah I know I'm new to this fantasy dancy tech stuff still trying to figure out how to use it...damn ol timers playing with new fangled things

Would the pellets be the cause

Bull

Hey guys I'm having a hard time getting over 470° when I want to "grill" chicken wings/legs, ribs or steaks I was told/read to turn my bull up to "full" but temp isn't going high enough to "grill" Would changing to a different pellet make a difference

I'm

I had a lot of fun from bacon to burnt ends Eating good

Well 2 weeks ago I was pondering the same dilemma why the hell pay $300 more for the 700 it's only @6 inches longer what in the world do I need a frickin light in it for My new grill came in yesterday and yes I got the 700 built it in the rain seasoned it woke at 5 this morning turn on that...

Thanx uncle Bob I was one of those who was thought when doing chicken, brisket, bacon that waterpan was needed to keep from drying out Learn something new every day I appreciate all the feedback If my 700 ever gets here today I'll be christening it with wings n Boston burnt ends tomorrow ??

Ok thanx guys