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I have done this with diced tomatoes and spices. Added some leftover chicken thigh meat from a previous cook at the end to just reheat in the sauce. We eat it with medium shell pasta. Definitely better than simmering on the stove, more depth of flavor. It gives a fire roasted tomato flavor...

Never buy a set of knives. Buy one decent knife for each specific purpose that you actually use them for. Make a habit to hone and you'll only need to sharpen if you lose the edge. For $500 you can get some decent knives and some stones/hone to keep them in sharp shape. I also agree with a...

Post a picture of your pellets.

First brisket smoke ever. Turned out okay for a choice cut. 225F then foil wrapped at ~8 hours once I was satisfied with the color. Temp probe tender at ~13 hours. Final readings were 204F in the flat and 198F in the point. Wrapped in a moving blanket for a couple hours then rested to about 140F...

Cook some more fatty foods like chicken legs at higher temps. The seasoning build up on the inside of the grill will help catch some of that ash. Rec Teq also recommends to toss any ash when you clean out the pot into the bottom of the grill. Like @orangebiker said it's supposed to help catch...

I'm no physics expert, but I would think it would help with even heat distribution since these grills are fueled from the middle. But I do have some experience with PID and with the extra airflow you might be burning more pellets or maybe less. PID compensation is amazing. Only real way to tell...

My thought is let it breathe if the weather is nice and only cover if it's going to rain. I don't understand what's going on with their covers. At some point they had a cover that fit properly. I got it free since I picked mine up. I'll post a pic here but here's another discussion thread on...

It does help with a second person, but most of the assembly can be done alone. I picked mine up at the warehouse and thought how the heck am I going to get this thing to the back porch. Once you start unpacking and pull out all the pieces it's manageable for assembly. Like @sdynak said getting...

Chicken thighs directly on the grates, only shown on the pan/rack to rest. 450F for about an hour. Pulled when skin was crisp and temps were 180-190F range. The rest was heated up in the smoke box as soon as the grill came up to temp. Put in uncovered and stirred occasionally so it all grabbed...

How did you pull that off? The site says it's $4.98 for a 5# bag.

First bake on the Bull. Salted Caramel Brownies.

Hmmm. Your cover is different than mine. Picked the grill up April 17th.

IF you go the additives route it's Baking Powder without Aluminum. I don't use it though. I thaw frozen wings, sometimes they're not even all the way thawed. I crank up to 450F toss them on with the "skin side" up, check at 20 mins out of curiosity, check at 40 mins to see how crispy. If crispy...

How long have you had your Bull? I picked up a Bull a couple weeks ago and the cover that they gave me slips right on with the smokebox. Takes about a minute. Maybe they have redesigned the cover recently?