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About 90mins or so. I really didn't pay attention to time, just temp. Was outside with friends enjoying the weather and beers.

Our spatchcock turkey. Was a bit over 12lbs fresh turkey, brined for 11 hours. Let dry over night and seasoned 2 hour before cooking. Set PID to 350f and let go till breast was 160f. It was very good!

Like Greg said. No sharp edges, my issue was one of the stainless screws to attach the lid to the hinge stripped.. My problem, was too aggressive with the screw gun. I simply bought a bit longer stainless screw with nut. And I always use a drip pan.

Sorry for late reply.. What Hilbe posted is the same one I have, vert nice stone.

I agree! I am using a Thermarite stone that will handle any heat.

I just tested a 6lb chicken spatchcock last night at 350f for about an hour and came out perfect. I have a 12lb turkey I will do basically the same on Thurs.

Second cook on my new Bullseye and I decided to make pizza to test the riot mode. Put the pizza stone on the grate and set to riot. About 15mins it is holding 749f. I let the stone heat for another 15 mins. We made the dough and sauce yesterday and we were ready. Assembled the pizza and slid...