Search results

I have no issues. This grill is great once you configure the settings correctly.

Are you suggesting using this setting voids the warranty? That’s crazy talk, considering they give explicit written directions on what to do, and have even posted YouTube videos walking you through how to do it.

I’ll trust the independent thermometers that have conclusively proven otherwise, by myself and countless others. Again, I’m just glad that a feature of the grill that they show how to use in the instruction manual corrects the issue.

As I said, Recteq denies this is an issue. Since it’s been empirically proven time and time again that it is an issue, it’s handy that Recteq have built in the offset feature to their controller which rectifies the issue and makes this grill perform as advertised. Perfect for low and slow, and...

This is systemic to the BT-380. Out of the box the grill runs hotter than what the temperature setting reads - Recteq essentially denies this, but it has been confirmed widely by users with independent thermometers. This offset simply matches the temperature reading of the grill with actual...

1. Have you done the temperature offset? These grills run hot otherwise. 2. Are you using a drip pan full of water? 3. Are you spritzing every hour (ish) 5. Are you monitoring the temperature of the meat with a temp probe? 6. Are you wrapping the meat once it hits 160F? 7. Are you letting...

There’s nothing to regret. Simply do the offset to +15 to +17. It’s a feature of the grill - there are directions in the instruction manual. Takes 20 seconds. I do low and slow every week and validate with independent temperature probes. 6-10 hour cooks. Easy peasy. Stays within 20 degrees...

I’ve previously posted about low and slow Chuck Roast, but this is my best one to date. As always, doing the offset to +17 (I’m actually running +15 these days) turns this grill into a great low and slow machine. I was pegged between 210F and 245F for all 8 hours, no issue. Seasoned with...

I couldn’t help myself!!

Easy peasy with the +17 offset.

+17 offset works for me for low and slow. Not sure why anyone would advise you against using a feature of the grill.

Hi All, Another success going low and slow. 3.5lb Chuck roast, seasoned in olive oil, Montreal steak seasoning, and garlic powder. 4 hours at 225 45 mins wrapped at 225 45 mins wrapped at 250 (ran out of time!) Total cook time of 6.5 hours Pulled at around 180-185F internal temperature and...

Thanks for the feedback. I’m merely using a feature they offer and give instructions how to use in the users manual. There is enough anecdotal evidence out there indicating that the Bullseye runs hot. Fortunately, they also provided a way to fix it.

Sorry - I thought this was clearer than it was on originally writing my first post. I wasn’t very explicit in my post. The grill was running hot - it cooked 3-2-1 ribs too quickly. I did the offset to address this issue. And it has.

Multiple folks on this forum and a super helpful commenter on a YouTube video have recommended +17.

Lots of talk about the inability to do low and slow on the Bullseye. After doing a +17 offset, had my first low and slow that didn’t finish too early. Previously I had done 3-2-1 ribs that finished at hour 5 prior to the offset, and a roast that I totally screwed up (I did -17 offset...

Folks - Im not an authority on this, but just some observations. The grill runs hot out of the box. Mine was VERY hot. Like 100 degrees too hot. 3-2-1 ribs were done at 5 hours or earlier. No one could taste the difference. Amazing food, but if you really want the full slow cooked...

I’ve done 3-2-1 ribs. They were perfect.

I wonder how it’s secured. I have a Webber like this that I replaced with the bullseye!