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It’s not a new issue. The unit has always run hot since the first one rolled off the production line. From my understanding it doesn’t measure temperature. It calculates temperature based on various parameters.

I haven't found that any grill is super accurate when it comes to temperature. The Bullseye is more of a Swiss army knife than a precision tool. I think it's good for doing "everything", but not "great" at any "specific" thing.

I would call the Bullseye the Swiss Army Knife of smokers. It will door a good job of low and slow. But is not the best at doing it. It will do a good job of searing steaks with a set of Grill grates but not as well as a smoking hot Charcoal Grill. The available temperature range is unequalled...

It a light smoke for sure. I've used a traditional smoker and it's easy to go overboard and end up with food that tastes like the inside of an ashtray. My wife likes a milder smoke, so the bullseye works great for us. It's easier to add smoke than remove it.

Like others have mentioned. You won’t get the traditional charcoal flavor with the smoker. If I’m doing a $15 a pound steak. You can bet I break out the charcoal grill. But, for everything else the Bullseye does a great job. You get a smoky flavor and not the neutral generic flavor of the gas...

I've had the same experience with not getting a good sear on the Bullseye. I keep thinking about getting a set of the grill grates. But, they are a little on the expensive side. I usually just break out the Weber Charcoal Grill. I still like the taste of charcoal grilled steaks and hamburgers.

I used a meat thermometer and mine turned out great. I just used our family recipe. Items like meatloaf are tricky on the smoker. I don't think they respond to, "low and slow" like a lot of other meats.

Would you care to share your process?

The thing I would recommend is ALWAYS use a thermometer. I've probably done thousand of cooks over my lifetime. And I've never found a time that an instant read thermometer wasn't a help. I've also found that my grill temp isn't accurate. If I cooked ribs on my grill for two hours at an...

It’s hard to go wrong with a traditional brisket.

So, how is it your fault? It doesn’t sound like you did anything wrong. 🤔

I find that mine holds a fairly steady temperature. It just doesn't show an, "accurate" temperature. It's always higher than the display indicates. My understanding is that the grill doesn't actually measure the temperature; It uses an algorithm to, "calculate" temperature.

I've never tried it off the cob. But, I know it pretty good on the grill with the husks on.

They had Tri Tip on sale so I thought I would try one today. It cooked faster than I would have liked. I had my Bullseye set at 225 and it was up to 145 deg in an hour! Everything I read said to cook it at 225 for 2 hours. I was fairly surprised that it turned out juicy, even with a final...

Maybe, It's just my Bullseye. I run it on Riot mode and let it heat up for about 20 minutes. It won't get up above 650. That's plenty hot. But, once I open the lid the temperature drops over 100 degrees. When I first got it, I could have swore it got over 700 degrees.

In a side-by-side comparison the Bullseye can't hold the 700 deg temperature with the top open. I think that is why grill grates work so well in the Bullseye. The grates retain the heat. The magic number on my Charcoal grill is around 2 minutes a side on a nice T-Bone. That gives me a medium...

I haven't been overly impressed with the grilling performance of my Bullseye. I'm wondering if the grill grate might be a good investment? They just seem really expensive. I still go to the charcoal grill when I'm cooking some $10.00/lb T-Bones.

I find that dark meat really takes well to the grill. I’ve never had a lot of luck with chicken breast’s. How did the skin turn out?

Since people are involved in the manufacture of most products; This is bound to occur. I haven't seen reports of hinges being an issue. With that said, the welds on the grill aren't overly impressive. But, I doubt they have a $50.00/Hr welder doing the work.

I second the Weber Kettle suggestion. There are just some things that taste better over Charcoal. And there are some days you just want to sit around the BBQ and visit and drink beer.