What is the procedure to perform 0-400 wings on the Bullseye? Be as detailed as much as you wish. What rubs, sauce, need to turn, etc. Thanks for any help.
Bullseye Bullseye 0-400 Wings Procedure
- Thread starter charlesrshell
- Start date
Can anyone help out?
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- Saint Helena Island, SC
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- Bull
- Bullseye
- Trailblazer
- Matador
- WyldSide
I’ve not done the 0-400 either, sorry!
It was posted in FB Recteq group someplace. Not sure which pellet grill it was. I will track it down and see if it was a Bullseye. Thanks @Greg Jones.
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- RT-1250
I haven't tried it yet, but want to try it. Here is one of the videos that I have found. I don't think the 0-400 is specific to the Bullseye, I think it's more designed for pellet grills in general.
Thanks @Chevys10zr2003. I will check it out later when I get a chance.
Looks like you still need a way to crisp them when cooked if that's your target, mine go over directly over the coals on the Weber Kettle with the coals as hot as I can get them.
Watched the video. Think I will try out 0-400 wings this weekend if the the weather is good. Thanks again.
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- 355
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- RT-1250
Let us know how they turn out.....and pictures.....and samples....
Which shipping method do you wish?
Here is the FB Recteq Grill Owners of America page I found for 0-400 wings. https://www.facebook.com/groups/RTGOOA/permalink/2048422658658010
Grilltreats
Well-known member
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- 218
Interesting. You know the Bullseye is the best smoking grill on high heat for me. The reason being is that I place wood chunks over the perforated holes of the deflector plate. Once up to 400° for a short period the wood chunks begin to smoke quite well. I can choose whatever wood smoke flavor I want easily this way, too. Typically mesquite for beef, hickory/cherry for pork and apple/pecan for poultry. I do cut the bigger chunks down to desired sizes with my band saw, which this stretches the bag of chunks out to last a long time. They create a lot of smoke at high heat, but if I want even more smoke, I'll open the lid briefly to allow more oxygen in to get them really going. Once the wood chunk(s) get going with good smoke I can lower the grill temp to whatever I want. With lid opened long enough, the chunks will ignite for me so I can really sear steaks and such really well also. It takes a little practice working with the wood chunks, but they come in very handy in my Bullseye. I use them practically with every cook for that real wood grill flavor. I never soak them in water.
I would be concerned about placing wings on a nasty grill grate where roaches and rats may have ventured since the last cook.
I would be concerned about placing wings on a nasty grill grate where roaches and rats may have ventured since the last cook.
Bullseyes chicken wings 0-400. Turned wings 30 minutes from start. Took off at one hour. Wife said they turned out awesome. Skin was crisp. All they had on them was Roars Night Out White Lightening. LJ hickory pellets. Nice and fast cook. I liked it.
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Wow, you aren't messing around there, those would last us a week. Looks great.
I will never do that many wings again. Was a PITA to turn them. Even with the wife helping me.
I miss that group a lot but can't bring myself to go back to Facebook.
2Wheeler
Well-known member
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- 63
- Grill(s) owned
- Stampede
Doing my first attempt but I saw put wings on cold grill and start grill at 400 degrees for about 40 minutes, so I’ll let you know in about a half hour. I just put Tony’s on mine.
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