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And use the heavy-duty foil. They’ll still shred it but once you get rid of that problem your foil will last a long time.

I marinate overnight in Cuban Mojo, smoke at 250 until they reach 160. Shred and serve as pulled-chicken sandwiches. Big hit…

Use it on everything along with course ground black pepper. More BBQ’s use it than you think…

Doing your bird at 350 will give you good flavorful skin. Not crispy but not rubbery either. Some people dunk the bird for a few minutes in their fryer if they for sure want crispy skin. Best of both worlds but more work.

I’m gonna go out on a limb here and say they’re overcooked by now. Don’t cook ribs by temp but by feel. Bend, split, pull, whatever your method. But they’re nearly impossible to temp correctly.

This looks great. Somebody at RT needs to see this…

Thermoworks Signals for me. Never fails...

So I’ve done several cooks on my Bull at this point. I always keep a ThermoWorks Signals alongside the Bull probes due to outages, etc... But my question is with the main temp probe. A calibrated and trusted Signals probe consistently reads 20 degrees lower than the Bull thinks the pit is. You...

Wiring harnesses all tight? Probes fully inserted into control panel?

Nope

Boom! I ran across Rudy’s while traveling through Texas. That brisket rub is all I use anymore. Lots of pepper.

Just got that in an email today! Thanks.

225 and hickory sounds perfect to me. But probing ribs is tricky. After 3-2-1 go by look and feel. You won’t over smoke that way. As long as the meat is pulled back on the bones and they bend they’re ready.

I’m a new 700 owner. Is it common to need to seal it? Is the leakage so bad that it’s a problem?

So 1.5 hrs total cooking time approximately. What IT are you shooting for? Thanks!

Just got my notification that they have 20+ bags of pellets in stock. Pimento/oak mix. $65 for 20 lb bag plus $22 shipping to me. Ouch...

Actually that’s exactly what my local bbq spot does and they’re heavenly.

I would think powder instead of soda would be correct to use for wings since it has the acid already in the mix to provide the leavening reaction. Soda is a much stronger ingredient and can indeed cause a metallic taste especially when baking. But what do I know I’ve never tried either one...

Yeah, but actually no. And you probably don’t want to challenge me on this. I’ve lived in the Caribbean for almost 50 years now. the whole “on the coals” thing is a tourist job, yes they did it 200 years ago. But today’s roadside jerk spots use big tin and concrete block grills. Rasta mon may...

You need to use the bigger size stick...