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Thanks, I meet some of the best people on this forum. Enjoy the Bull, it's a beast! There are some great folks here to share with.

SOLD

Umm, yeah. That's a haul.

How far are you from Atlanta?

Come on over!

I've got a 700 Bull I'm looking to sell. I have two brand new upgraded probes, it has the front shelf and a cover. The cover has a small tear in it but it still keeps the smoker dry. I'm in the Atlanta area in Georgia. $800 firm. No shipping, has to be picked it up here.

I'm using cookinpellets brand pellets. I will say I didn't have this much dust with the rectec pellets I bought with the grill.

This is after a 3-hour cook last weekend and an 18-hour cook I did last night.

I appreciate everyone's input. Good to know about the cookinpellets. I like the smoke they produce.

Really? I thought I wasn't cleaning it enough. So it has nothing to do with the fuel I'm using?

So basically clean it out after every cook?

Hmmm...I was using RecTec pellets and then bought some CookinPellets on Amazon and that's when this started. It hadn't occured to me that I had changed fuel. I was cleaning it every 2 long cooks before but now it's got to be cleaned every cook.

During several of my last few cooks, the inside of my Bull has been coated in pellet dust. What the heck is causing this? Anyone else have this issue?

Went with the 3-2-1 method. I used a vinegar-based Carolina sauce for basting and wrapping. They were both really great! Fall off the bone tender like my girls like em and the flavors were amazing. The ribs with the Screaming Pig Rub had great heat, not hot but really warm. The competition rub...

I'm doing a little contest with St Louis ribs. On the left I used Frank's Red Hot as a binder with Competition Rub. On the right I used French's Mustard as a binder with Screaming Pig Rub. Put em both on at 3pm set at 250 degrees. I'm thinking 3-2-1 but if anyone wants to chime in on another...

I've had no issues getting to 450 degrees multiple times since sealing all sides of the lid. Plus it stays clean.

I take mine out of the fridge and season with salt, pepper and garlic, then I let it sit on the counter for about an hour to come up in temperature and soak in the seasoning. Then I used Heffer Dust rub heavily and put them in the smoker at 225. I let them go until the I.T. is 203. This one took...

First time I've done brisket burnt ends, I've always used pork belly. These were good! The picture is only the left overs.

I used foil for the first smoke, the tray still had to be scrubbed and the foil stuck to the tray in places. Ever since I just scrape it, wipe it down, wipe out the "grease valley" on the right side and push some paper towels through the grease tube. Takes no time. When I deep clean it I use...

We were talking last night about trying Pizza soon. I use the griddle often, I'm about to use it to make our breakfast sandwiches.