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This should get me through...

Ended up modding the Bullseye's wheels this week. Never have liked the height or the dumb pegs up front. I'll eventually get one of those fancy carts ya'll have, but this makes wheeling it around the patio much easier and moves it up a few inches. I kinda ruined any "through the yard"...

Did anyone actually get a lid spacer with their 380? The instructions have it listed, but it wasn't in my parts at all. I'm assuming it should have been in that ridiculous blister pack of parts? Someone else said they didn't think the 'new' version needed one.

Well crap. I'm pretty sure that's the set temp probe? And I'm not even sure there's an easy fix for it, and I'm assuming I can't use the grill without it. I'm sure RecTec will take care of me, but dammit... I was really looking forward to grilling some burgers tonight. Why would you even ship...

... make sure the bucket is on the leeward side :D

Even at $1.99/lb, that's $8 of waste.... We'll see you tomorrow tasty brisket!

Anyone have to calibrate the temp sensor on a 680? Fired it up last night and my fireboard was telling me it was 200 when I had it set at 225. I bumped it up to 250, and fireboard told me 225. What's weird is that flipping between 'actual' and 'set' temps, the actual would jump if I changed...

It doesn't get much better than a nice fall Sunday, football on the tv, beer in hand, and a pot of chili simmering all day. If you're making chili from a recipe, you're probably doing it wrong. But you might at least have your standard setup. I ended up winning an office chili cookoff and...

On one of the facebook groups, I saw someone say that all wood just tastes the same to them. As you can see, I disagree Hickory is starting to replace pecan as my 'go to' wood, but they all have their place I think. Alder for seafood, mesquite for my steaks, pork I tend to alternate between...

Every time someone says that pellet-poopers are 'cheating' I just say "Yeah, you babysit yours all night... I'll be sleeping" :)

This is my go-to rub when I'm doing pork butt: 3/4 cup sugar 1/4 cup salt 1/4 cup paprika 1/3 cup black pepper 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon chili powder 1 tablespoon garlic salt 1 tablespoon celery salt 1 tablespoon hickory salt (see smoked salt thread) 1...

Just curious what you guys are using. I know some of you lucky ones have the fancy controller with built-in probes. I finally decided I wasn't going to wait for the wi-fi controller to update my 680 anyway, so I finally replaced my old trusty ThermPro with a Fireboard. I looked at tappacue...

This is less of a recipe and more of a "If you haven't tried this yet, you really should" I've been told I'm not allowed to make steaks any other way. Take your favorite steak (I'm usually a ribeye guy) and just barely get it wet with some olive oil. Give it a good sprinkle of salt and...

Anyone smoked salt before? Is it really just 'pile it on a cookie sheet and smoke for 2 hours'? Going to try it this weekend I think. Hickory salt is supposed to be good in all kinds of stuff.

Fish, chicken, pork, and that's a brisket in the foil (it was almost party time and I had to crutch it) What else do you need? :D

Man I've been waiting for something like this... those silly FB groups drive me up a wall! Have had my 680 for just under a year. It was an early Christmas present from my SO. I'll share the funny part of that story: Thanksgiving of '16 I decided to smoke a Turkey. I had never actually...