Search results

I had both and used both often. I actually ended up getting rid of the bullseye and upgrading to the bull. If you want a great smoker that does ok as a grill, go with the bullseye. If you want a great grill that does okay as a smoker, get the Weber. 😋

I'd say at 400° you've moved out of the realm of smoking and into grilling... 😁

Ball of tin foil and vinegar. Works like a charm.

I make jerky all the time on the mesh liner they make, and it turns out great. Not sure if you'd get the same smoky flavor without the mesh but give it a shot, let us know how it goes

I always finish mine in the stove during the winter, when it's too cold to sit out. But in the summer, it's in the smoker all day. Haven't ever noticed any difference.

You may want to try your beef jerky on low. Keeps it about 180°, and I found you get a little more smoke flavor than 200. Just a suggestion if you want to try it out. Time's about the same

I've done them both ways and the only difference I noticed is I seem to get a slightly better smoke ring with meat side up.

Used it for the first time yesterday. Noticed the temperature probe temps don't reset anymore when you unplug them. Seem to stay at the last temp measured until you plug them in again. I liked the reset better.

I use Cookin Pellets, and I order them on Amazon. Always have them within 2 days. Never had an issue.

This is probably too late, but I do all my briskets on extreme smoke and start them the night before. Wrap them and crank the temp up when I get up in the morning, anywhere from 225 to 275 depending on when I want to eat. Typically let them rest anywhere from 2 to 4 hours and they've all turned...

Ditto on calibrating the probes. Mine were way off from the factory.

Ditto on making sure your probe is calibrated. Both my bullseye and my bull were way off from the factory. I typically get my brisket from Costco and I buy the prime if they have it. I tried a choice once and the flat turned out drier than typical. I also inject my flats to try to help this. My...

As has been pointed out by others, RecTec seems to have an issue with their temperature probes being calibrated from the factory. I would highly suggest calibrating them yourself before relying on them for any critical cooks. Other than that, my bullseye and my bull have bothperformed...

Same issue but mine is 100 degrees off and the calibration only allows a plus/minus 20 degree adjustment. Sounds like a lot of people with this issue. I think they need to get a new probe vendor.

Same exact issue. Meat probe and 2 external probes all within a few degrees. RTD probe almost 100 degrees cooler. The grill should work as advertised and not require me to guess what the actual temperature is because the temperature probe is bad, otherwise It's just a fancy looking Weber...

I just got my Bullseye today and had a question on the temp range. The manual says 200 - 500 with "Lo" below 200 and "riot" above 500. My temp selection does not go to 200. It goes from 225 to "Lo" with no 200 degree selection. Is this normal or should there be a 200 degree selection and...

I just got a new Bullseye today and had the same issue but mine was off almost 100 degrees. My two probes and the meat probe were all within a few degrees, it was only the "actual temp" probe that was off. Major bummer as I had a brisket all ready to go and then the grill didn't work. Sent...