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I know some have posted regarding difficulty connecting or maintaining wifi connection to the Bull after they install a mesh network in their home. I am doing a home renovation and the guy I'm working with wants to install a mesh. He does not seem to think it will be a problem, but wondering...

I know, kinda boring, but looking for some quick and easy recipes for Bull, kids and wife sometimes reluctant to negotiate bones/skin. Do people brine? If so, what is your go to? Seasoning? Smoke versus smoke/roast? Any tips appreciated.

Very much appreciate the experience and tips from those here. I want to purchase a vac sealer; never used one (I know). Any recs for a entry level vac sealer (but very good to high quality)? Bag recs appreciated as well.

Mostly just using a heavy duty plastic putty knife inside the Bull. But I am getting some heavy-duty grease buildup along the shelves that the grill grates sit on, as well as the grease trap area and grease chute. Is it safe to use something like simple green heavy-duty barbecue cleaner, with...

So, luckily, I got my turkey done yesterday. The grounding prong on the plug from my Bull snapped off in my extension cord. Fortunately, the grill still worked. I called RT today, and spoke to Josh, who is great, he is sending a new side shelf, that I assume has the cord attached. I assume I...

Locally sourced prime beef, about 9.5 lbs trimmed. 200 for about 10 hrs on Bull, wrapped in butcher paper for another 6 hrs, 275 for first 2-3, then 250 (I was nervous about finishing in time). Mostly great, a lot of “clappers”, but a few tough slices in flat. Bear Mountain Hickory the Whole...

Just bought two racks of chairman’s reserve St. Louis cut spare ribs. They seem semi frozen, butcher said the routine is to receive them in transport somewhere south of 38°. I just put them in the freezer, I was thinking of taking them out tomorrow and place in refrigerator, plan to smoke them...

Wife and family have liked the pulled pork, ribs, trying to get them into more of a "weekday" smoker rhythm. What's your best hot salmon recipe? Smoke through or smoke/sear? I've seen some recipes on the site, but I'm lookin for the best -- 1-2 hours including prep?

Starting to make some of my own rubs. Pork/chicken rubs that call for brown sugar.....I know I'm not the first one to note the moisture in the bs clumps up the rub mixture. Do people dry it out either in the microwave or oven first? Substitue turbinado sugar? I know granulated bs exists...

Did a beer can chicken last weekend, and it was great, but very little of it had that bite through skin. Most slid off when cutting it. Did it at 290-300 for about 1.75 hours. Anyone have ideas on how to acheive that bite through skin, even if not "crispy"? Appreciate any thoughts.

Got a Bull a few weeks ago, have mostly enjoyed it, doing a big pork butt this weekend. Twice I have had issues with the food tasting funny on the outside at least, somewhat like creosote. Both times, these were thin cuts of meat I put on at 225 for about 45 mins, one was salmon fillets, and...