Smoking up a ham for Christmas. Embedded orange slices then dusted with a mix of brown sugar, ground ginger, and ground clove. Still got a couple hours to go, and have been basting it with Simply Orange with Pineapple.
Been a while since I've done any thing worth mentioning with the Bullseye... Picked up some ground lamb the other day at Aldi's and was planning to do something along the lines of kofta kebabs but couldn't get the meat to stick to anything but my hands. So pivoting to 'boats' of aluminum foil...
2 years on my bullseye has consistently been inconsistent, just like posts about major temp swings noticed by new BT-380 owners. If you want a grill that can get really hot the bullseye is great, if you want stable low-medium temps then maybe one of Recteqs other units might be a better fit.
One of the best things you can do to improve your experience with a Bullseye unless you're only using it for hot & fast grilling. I've observed mine as much as 350+ off the set point multiple times. If you want precision pick up an immersion circulator, if you want consistent low-moderately...
This is where I'm at. Great design and is something I'm interested in, but its a tough sell at $235; at its non-presale price of $289 its a non-starter for me.
Injected with a blend of liquid smoke and worchestershire sauce, then rubbed with a mix of salt, black pepper, granulated onion and garlic, and MSG. Going into the cooler for a 140F sous vide bath tomorrow morning then will be seared off for Christmas lunch.
I use the temp setting on the Bullseye to get 'in the same state (Texas or Alaska sized state) as the temp I want then use my Thermoworks probes to know what the actual temp is. Recteq has made it clear they don't care much about accuracy of temp readings with the Bullseye line.
I've used LumberJacks competition blend and currently am going through some Kingsford maple pellets. No difference in flavor between them. Never cooked on, much less owned a Weber; most of my grilling and smoking has been on old Oklahoma Joe's rigs using hardwood.
I've got that same model, lighting charcoal chimneys with it requires a delicate touch if you want to reuse the chimney...or have much charcoal left. Its more suited for lighting a pile of lump charcoal or hardwoods.
With a weed torch (at least the 2 I've used, Harbor Freight model and Flame Engineering) you can light off the chimney from above or the side. Bigger challenge is not melting the thin metal of the chimney.
Have not, but I have done a chocolate cake and the smoke didn't ruin the flavor. In the past on my big stick burner I've regularly smoked pre-backed Italian bread for garlic cheese bread.