I have a RT 700 and love it. I have used a PK grill for direct heat for almost 6 years but it is worn out. I am trying to decide whether to stick with a PK or buy a Bulls Eye or something else.. I would like some opinions.
Jim
I love my Bull. I cooked some 10+ St. Louis today. I have great success with many cuts. The versatility is unmatched: salmon, veal, lamb racks, burgers, roasts, shoulders, etc. But my briskets have not been good. Is it just me?
I have a great technique for wonderful smoked thighs that I have gleaned from posts on this and other forums. The flavor and juiciness are almost perfect. However, I cannot get the skin crispy. It is always rubbery. I've tried turning up the heat toward the end which has helped but the skin is...
I've cooked many briskets and normally the stall hits around 165° and I wrap. Today I'm cooking a 7 lb flat because I couldn't find a packet. Its stalled at 151. Should I wrap and expect a lower finished temp that 200 or should I just be patient and wait until 165 and finish when it probes...
I am a long-time Smoker (Egg and others) but brand new to Rec Tec. I have smoked these many times but does anyone have experience with time/temp on a Bull?
Thanks,
Jim