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I don’t ever trust this type of thing especially with fire. I always make it a point to check and unplug the grill after it turns off.

Hate to say it guys, but this is the kind of thing that starts happening when companies get bought out and mass production takes effect. They buy cheaper materials b/c they have to hit higher profits in order to fund the buyout and the shareholders. Like it or not, it happens.

Two thumbs up from 👍👍

My previous smoker (vertical propane) had a water tray so when I got my pellet grill (bullseye) I added a foil tray with water. I didn’t find I needed it, plus I find that it creates a lot of moist gunk inside the lids which clogs the vents up faster and creates more mess to clean up.

I cook often pork country style ribs and pork steaks. They are a very easy and delicious. I cook them with the same technique. Rub them with yellow mustard and coat with any type of pork rub. Set temp to ‘low’ for one hour. Increase to 225 and cook till done (tender). I don’t check temp or wrap...

Yep. Saw them at Stine in South Louisiana. Stine sells the Ace brand. They also sell BGE, Weber, Traegar, etc. I will say that they have a huge outdoor cooking section which gets me every time. I usually don’t ever need anything from that section but convince myself I do as I walk through. lol

Thanks for your Son’s service and to all others who protect our freedom. I was not able to serve but wanted to, and my only child (daughter) is going to school to be a Veterinarian. God Bless

I have a Bullseye and use PitBoss almost exclusively. I do keep my pellets dry in storage and my grill is always covered when not in use and under patio. Never had that problem but I’ve read a few threads where some do.

KORN!

NYE-The wife put a huge lasagna in the oven with Caesar salad. I did bacon wrapped jalapeños with pepper jack cheese and mini boudin links on the grill. NYD-No options but Ham, Black-eye peas, and cabbage casserole.

I have a bullseye as well. Contrary to what a few others said, I’ve only gotten a grease fire above 400 degrees. It’s not a long slow cooker (>8 hrs) for me. Most of my cooks are 225-275. I use it mostly for spatchcock chicken & turkey, baby back ribs, country style ribs, pork steaks, sausage...

Now this is an idea. Just put one or two charcoal briquettes over the heat shield on the bullseye. I’m trying that on my next cook. You can even kick start them with a propane torch. Only downside I see is the fan might blow ash all over the place. Worth a try though.

It’s got to be green bean casserole and sweet potatoes.

Spatchcock for sure. I normally brine mine the night before even if pre injected. Follow temps for internal temperature.

One of the new items is an upgraded 590. Id imagine they are discounting the previous version to get rid of them as the new grills come out.

I have the 380, and it works just fine for me, but I also did not cook pizzas. Someone else stated in this thread, when you go to really high temperatures, just need to make sure that you don’t have any grease in your grill or you will end up with a fire. I’ve experienced it several times...

Spatchcock chicken, country style pork ribs, wings, brisket

Yes, light smoke. Not a heavy bark but they get kind of dark. I just do this way because it’s a little faster that’s all. If you want a little more smoke and less bark, just keep the temp at 225 or less and run it 3.5-4 hours. Just make some test runs till you get what you or your wife likes...

It’s really easy for me. I don’t swap them out. I’ve never been able to really tell the difference so it doesn’t matter to me. May be different from others, but that’s just my opinion.

Country style pork ribs are one of my favorites. Reason because they taste great, doesn’t take all night and all day to cook, and you really can’t mess them up. I rub with yellow mustard and a standard pork rub, let them marinate at least 4 hours or overnight. I start at 225 for 1 hour, then...