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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.

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?

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...

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 decided to try making baby back, St Louis and country style ribs. I did them all 321 with competition rub and home made sauce.

I seasoned this when I first got my Bull a few weeks ago. Today I tried it for the first time. I used it on my gas grill (hope I'm not breaking any forum rules, if so please delete the thread) mainly for the sake of time. I'll definitely do more with it on my Bull soon. Anyway, I make these...

First time doing these on the Bull! They already smell great!

Before tonight, every BB I've done has been on my medium Big Green Egg. So I'm going 225, water pan and smoke tube for the first 5 hours. No wrap and no temp change until I.T. of 203.... Just like the egg. It'll be a great comparison between the egg and the Bull. I can already report that the...

Whoever suggested I use bar keepers friend to clean my new Bull, I appreciate the great advice! Holy cow that stuff is great! Someone also suggested adding gasket material around the lids of both the grill and the pellet hopper. Just added that and did a test run to 400 degrees and what a...

Well this cook will be a couple of firsts for me. I've done flats on my medium BGE but due to space limitations I couldn't smoke even the smallest whole briskets. So it's exciting to be able to easily accommodate this whole brisket. And obviously it's the first Brisket on my Bull. I'm looking...

I love smoking Tri-tip! I do mine low temp to an I.T. of 100 and then reverse sear it to rare/med rare. I used Montreal steak seasoning and olive oil on this one.

Just got this Bull last week. After the initial burn in I made some chicken thighs and tater tots. All were GREAT! So for my first smoke I'm breaking it in with some ribs this afternoon. I'm doing one baby back and one St Louis. I put some olive oil and screaming pig rub and got it going at...

I just bought a Bull on Thursday. Did the initial burn in some chicken thighs last night. Today I seasoned the griddle so now it's time to plan some cooks. I used my BGE every week so this thing is going to get used alot! Anyway, glad to be here!