Calling all 380-X owners

[rhouser]

I have my new bullseye deluxe out of the box, assembled, 1 hour burn completed and a completely boring seasoning cook. 6 frozen 70/30 Costco 1/3 pound burgers at 400 degrees with Traeger Apple Pellets.

The BD cooked the burgers, I do have a fair amount of grease puddled on top of the cast iron heat deflector. No grease fire and no events.

400 degree pellet grill frozen burgers are what they are. I established a base line using the BD at 400.

Ready for today:

Question 1: Do we just fire up the BD and set for Hi to burn off the extra grease now congealed on the deflector? Does anyone Remove the Greasy deflector and take it into the utility sink and scrub it clean (I hate this idea). What is the down side of just doing a controlled burn off. Maybe just set at 700 and let the grease run it to 1000?

Observation 1: There is nothing special about the 400 degree mark in my BD. I don't see much difference between the BD cook at 400 and my BFG cook at 400. I suspect that I am going to cook some things at the 600 degree and 750 degree temps to see what is what.

Question 2: Grill Grates... I have owned them a few times over the years and am not a huge proponent. They ARE much lighter than cast iron but they do not store the heat like a big piece of cast iron for searing. I would appreciate any opinions on the effectiveness of the Grill Grates on the BD Deluxe. The mothership suggests 750 and not HI for the max temp,

Request from me to you guys. I would like ANY observations, comments, quirks, tricks etc that you would be willing to share. I sense that there is a big potential with this thing, I just have to figure it out.

thanks in advance.

v/r r

 

[rhouser]

Obviously, I am not afraid to make a thread for myself. If nothing else, it will allow me to capture my lessons learned and may be of some value to others in the future.

I am having a great Florida day for testing my new 380X... Ambient is 73, a light breeze, and low humidity (relatively), Pun intended.

Round one questions in order:

Question 1: Can I just do a burn off to clean out standing grease?
I turned on the grill and set the temp to FULL. At about 600 the grease is vaporizing and burning (but with no grease fire as long as the lid is closed). After 20 minutes, the BD was at 950 degrees (Note: Using Traeger Apple pellets). Turned the temperature back to 700 and checked the grill. All the grease was gone. Only a grey ash that will brush right out.

Answer to question 1: A burn out is the perfect way to remove all residual grease. In less than 20 minutes, my grill was clean, dry, and ready to go again. No down side noted. No grease fire with lid closed.

Question 2: Do I need Grill Grates for the BD 380X? Would Cast Iron be better for searing with the BD 380X?

I don't have an answer yet to Question 2, but I have some observations and test results that prove several things to myself.
1. Based on what I saw when I cooked frozen Costco Burgers at 400 digress,

Up until about 2 hours ago, I was concerned about whether or not the BD 380X was really able to do a measurable amount of Direct Heat cooking. Without a Drip Tray used in the standard pellet grills, in theory the cast iron heat diffuser could become a direct cooking heat source. The issue was whether the "standoff" between the diffuser and the cooking grill was so large that it would not provide effective direct heat.

Answer: After the burn out at 950, I dropped the temperature control to 700. I wanted to see if it would catch itself and stay at 700. It did this perfectly.
At 700,

I went to the kitchen and brought back a split English muffin and a thick (3/8") slice of thanksgiving ham. I put the muffin halves and the ham directly onto the cooking grate (no butters, oils, etc). I basically closed the lid and gave it a couple of minutes.

When I opened the lid, the english muffin was browning nicely, the ham slice was starting to bubble a bit. Closed the lid and gave it about 3 minutes (more or less) and I was smelling charred bread.

The english muffins were charred black on the outer edges, the muffins were well browned and crunchy. At 700 degrees, there is enough direct heat to make very crunch toasted bread.

I flipped the ham and gave it a couple of more minutes. It came out with a good black char (way to dried for a planned recipe item) but crispy like bacon.

My observation is that at 700 dome temperature, the heat diffuser is putting out enough direct heat to char ham and toast bread.

More testing is needed.

Still looking for more real world observations from the community, but I am intrigued by my new BD 380X.

I am on my way to Costco to buy coffee and maybe a piece of beef to grill.

v/r r

 

[Smoker Bill]

Congrats!

I’ve had mine for about a year and a half and use it once or twice a week, sometimes more.

If I’m doing a low-n-slow, I put a half pan with water on the deflector under the grate for direct heat insulation and also easier drip cleaning. Hot and fast and I’ll crank it to 700, drippings vaporized and later brushed out. Very rare flare ups and only with super fatty / saucy dishes and leaving the lid open.

I also have the Grill Grates and have gotten to where I only use them for reverse searing steaks, burgers go directly on the grate. Depending on the amount of food, I’ll only use a single panel as opposed to all 3. A side note, I can see myself upgrading to a better main grate, maybe cast iron.

One note on cleaning, remember to check the exhaust vents periodically as they will clog.

 

[Waterboy]

@rhouser I purchased an aftermarket cast iron grate (Aura cast iron 22” on Amazon) from that I use for everything on my Bullseye (not the X model). It works great for searing. I’m not sure how it would hold up to 700-900 degrees but I use it at 400 all the time. I have GrillGrates but never use them since getting this.

 

[LarryCTN]

I will echo Waterboy's suggestion to acquire the Aura cast iron grate. My 380X replaced my gasser, so I rarely go below 400 on the majority of the cooks. I have found no need for adding the grill grates since I have the Aura. My 590 is a work horse for the low and slow cooks.

I wouldn't well tolerate the "very rare flare ups" mentioned. Ergo, I have used a foil pan on top of the deflector. I keep a supply of Bullseye pans on hand that I order from recteq. You'll find them with the shopping page for the 380X. They are currently discounted $3 per package.

You'll enjoy your 380X. Don't over think it.

 

[rhouser]

The above responses are EXACTLY what I was hoping for. I will order the Aura today instead of the grill grates.

I did correctly (based on the above comments) order the Recteq Pans for small slow cooks and maybe a load of chicken thighs. I have my bigger pellet grill/smokers for true low and slow. I have a group of items that fall in between that will all be perfect in the 380X (2lb Chuck Roast, single rack of baby backs, 3 or 4 country style pork ribs and the like). These are in the amounts to feed 2 to 3 people.

Question for Larry and Waterboy: How long do you preheat the cast iron Aura Grate before adding the protein? Waterboy, you are running mainly around the 400 degree mark and getting the sear and browning you are looking for? I am looking for what is working for folks.

Report on last night: I had 1 each 1lb Costco NY Strip about 1.5" thick. I set up at 650 degrees with Traeger Apple pellets. On the Recteq stainless cooking grate, I was able to get a good crusty char on all sides and probably should have dropped the temp after my sear. I ended up with a full on medium steak instead of rare, but that was my issues with timing the center.

My opinion is that I am getting direct heat from the diffuser and consider the bullseye to be using direct heat rather than solely a convection effect. I think I will try some "Open Lid" cooking with maybe some burger (80/20, not more 70/30). With the lid open, I should be better able to judge the direct heat applied. Note: I am not planning to open cover cook and any consistent basis, only to see if it will cook only off the bottom diffuser.

Baking: I did order the Recteq pizza stone set up. I did this because I believe they have already done the trial and error testing to raise the stone to a height that will allow the heat reflected from the lid and circulating above the stone to balance the heat stored in the stone itself. This may result in the toppings being finished at the same time that the crust is done. I also plan on trying my artisan bread dough in my new "wood fired" 380x baking oven. We shall see.

I ask anyone who has found success points to please share what you have found. I am looking for lessons learned already so I can benefit from your experience. Also please feel free to share what didn't work, although I tend to find that alot on my own.

Thanks to all who make this forum great.

v/r r

 

[Waterboy]

@rhouser i usually cook steaks at 375 or 400. No real reason why I change from one to the other. I usually flip steaks or burgers every 2 minutes and turn them each time to spread the char around instead of any pattern. I always check the temps on my steak after 6 minutes to let me know if I need to pull earlier. Longer runs before flipping on Tri Tip and chicken.

 

[rhouser]

Crispy Chicken Skin ought to be very achievable. Then again, I am not really sure if high heat is the final answer on that. I have had great success with passing enough time to fully break down the collagen in the chicken skin. Frying chicken in 350 degree oil does it wonderfully.

Okay, I am rambling.... I did order the Aura cast iron grate. It is due in on Pearl Harbor day. I understand the history of it cracking (from the posts on amazon). I guess we shall see how it fares up.

v/r and thanks to all.
r

 

[LarryCTN]

@rhouser , I set at 425 for burgers, whether frozen or fresh 80/20. I am still trying to perfect the crispy skin on thighs. For wings, I use the 0-400 method and it will take from 50-60 minutes usually.

 

[rhouser]

Back again with another pondering/rant?

Is the bullseye really able to duplicate the functioning of the Weber 22" kettle with pellets? Is the Bullseye Deluxe really an upgrade over the Bullseye Original?

I am going to post a link to an article from a WebSite called "Spruce Eats". This discusses heat management for the charcoal temps with Weber 22" Kettle. My takeaway is that I can match the temps at every point that the Article Author is making using the Weber with Charcoal. I am getting more and more excited about my 380-X everyday.

Before I forget, here is the link: https://www.seriouseats.com/grilling-how-hot-heat-fire-temperature

My ponderings on the "practical" differences between the Bullseye Standard and the Deluxe are all based around my "snobbery" and laziness. I LOVE PID controllers. Also in the last 3 years I have gotten to LOVE my WIFI connections (laziness).

Another of my observations in comparing the Original and the Deluxe is kind of related to what I used to tell my kids as they became teenagers.... "Nothing good is really happening out there between 12am and Dawn.

I am wondering how much cooking I am really going to be doing in that 500 to 750 degree range that is now available to me with my 380-X. This doesn't even get to the temp range for "full". I had my infrared gun out watching a cast iron searing pan preheat at the 700 degree setting. It did get there, but also completely burned off all my seasoning.... I can re-season the pan and it was probably due anyway. Question to myself, what am I going to sear at 750 degrees that won't sear at 650 or even 500?

I love this grill. I did some ribs two nights ago (1 full rack cut in half) at 275 degrees on the setting and using the "store bought Recteq drip pan". Did them with Traeger Apple pellets and they were Really Good.

This is where it shines for me. I cook most day's for 2 to 3 people. This thing lights up, comes up to temperature, cooks, and then I shut it down. How simple is that. It is a match for my Weber Q series in ease and speed. I love the wood smoke flavoring instead of only the stuff that comes off the weber flavorizer bars. My Q grill is leaving.

All in all, waiting for my cast iron grate to get in. This thing is proving to be my favorite.

v/r r

 

[C. Keeper]

Back again with another pondering/rant?

Is the bullseye really able to duplicate the functioning of the Weber 22" kettle with pellets? Is the Bullseye Deluxe really an upgrade over the Bullseye Original?

I am going to post a link to an article from a WebSite called "Spruce Eats". This discusses heat management for the charcoal temps with Weber 22" Kettle. My takeaway is that I can match the temps at every point that the Article Author is making using the Weber with Charcoal. I am getting more and more excited about my 380-X everyday.

Before I forget, here is the link: https://www.seriouseats.com/grilling-how-hot-heat-fire-temperature

My ponderings on the "practical" differences between the Bullseye Standard and the Deluxe are all based around my "snobbery" and laziness. I LOVE PID controllers. Also in the last 3 years I have gotten to LOVE my WIFI connections (laziness).

Another of my observations in comparing the Original and the Deluxe is kind of related to what I used to tell my kids as they became teenagers.... "Nothing good is really happening out there between 12am and Dawn.

I am wondering how much cooking I am really going to be doing in that 500 to 750 degree range that is now available to me with my 380-X. This doesn't even get to the temp range for "full". I had my infrared gun out watching a cast iron searing pan preheat at the 700 degree setting. It did get there, but also completely burned off all my seasoning.... I can re-season the pan and it was probably due anyway. Question to myself, what am I going to sear at 750 degrees that won't sear at 650 or even 500?

I love this grill. I did some ribs two nights ago (1 full rack cut in half) at 275 degrees on the setting and using the "store bought Recteq drip pan". Did them with Traeger Apple pellets and they were Really Good.

This is where it shines for me. I cook most day's for 2 to 3 people. This thing lights up, comes up to temperature, cooks, and then I shut it down. How simple is that. It is a match for my Weber Q series in ease and speed. I love the wood smoke flavoring instead of only the stuff that comes off the weber flavorizer bars. My Q grill is leaving.

All in all, waiting for my cast iron grate to get in. This thing is proving to be my favorite.

v/r r

It's close enough to a 22" Weber and I don't miss the black charcoal on my hands.

I wasn't a fan of the cast iron grate. It was a pain to clean and always worried about rust. I went with the Beefy stainless grate and happy with my decision.

 

[rhouser]

C: that Beefy stainless was the other alternative. I will see how the Aura works out. It seem's to have a bit of a issue history with cracking (if Amazon reviews are to be believed).

We shall see.

4 bone in chicken thighs are calling. Have a great afternoon.

v/r r

 

[RattleR]

Did

It's close enough to a 22" Weber and I don't miss the black charcoal on my hands.

I wasn't a fan of the cast iron grate. It was a pain to clean and always worried about rust. I went with the Beefy stainless grate and happy with my decision.

Did you go with the S&S stainless grate? Asking for a friend.

 

[Greg Jones]

Did

Did you go with the S&S stainless grate? Asking for a friend.

I can tell you I had that Big Poppa SS grate and it was amazing The OEM grate in my Bullseye was the cheap, mild steel one and there is no comparison between it and the BP.

 

[LarryCTN]

Back again with another pondering/rant?

Is the bullseye really able to duplicate the functioning of the Weber 22" kettle with pellets? Is the Bullseye Deluxe really an upgrade over the Bullseye Original?

I am going to post a link to an article from a WebSite called "Spruce Eats". This discusses heat management for the charcoal temps with Weber 22" Kettle. My takeaway is that I can match the temps at every point that the Article Author is making using the Weber with Charcoal. I am getting more and more excited about my 380-X everyday.

Before I forget, here is the link: https://www.seriouseats.com/grilling-how-hot-heat-fire-temperature

My ponderings on the "practical" differences between the Bullseye Standard and the Deluxe are all based around my "snobbery" and laziness. I LOVE PID controllers. Also in the last 3 years I have gotten to LOVE my WIFI connections (laziness).

Another of my observations in comparing the Original and the Deluxe is kind of related to what I used to tell my kids as they became teenagers.... "Nothing good is really happening out there between 12am and Dawn.

I am wondering how much cooking I am really going to be doing in that 500 to 750 degree range that is now available to me with my 380-X. This doesn't even get to the temp range for "full". I had my infrared gun out watching a cast iron searing pan preheat at the 700 degree setting. It did get there, but also completely burned off all my seasoning.... I can re-season the pan and it was probably due anyway. Question to myself, what am I going to sear at 750 degrees that won't sear at 650 or even 500?

I love this grill. I did some ribs two nights ago (1 full rack cut in half) at 275 degrees on the setting and using the "store bought Recteq drip pan". Did them with Traeger Apple pellets and they were Really Good.

This is where it shines for me. I cook most day's for 2 to 3 people. This thing lights up, comes up to temperature, cooks, and then I shut it down. How simple is that. It is a match for my Weber Q series in ease and speed. I love the wood smoke flavoring instead of only the stuff that comes off the weber flavorizer bars. My Q grill is leaving.

All in all, waiting for my cast iron grate to get in. This thing is proving to be my favorite.

v/r r

I have to smh here. When your Aura arrives, put it in service and season it. I saw the reviews on Amazon too. Spruce Eats has some good recipes, mainly non-grilling though. I follow many of their suggestions for crockpot cooks. Satisfy your curiosity dude. I guess we all have to do that.

 

[C. Keeper]

Did

Did you go with the S&S stainless grate? Asking for a friend.

I did! Heavy duty, easier to clean and will outlast the 380.

 

[rhouser]

Larry, I want the aura grill to work. I love the heat transfer with cast iron. I think a lot of the Aura issues mentioned on amazon are caused by the hot zone/cool zone techniques on a single cast piece of cast iron. I would never apply high heat to 1/2 a cast iron frying pan... It would crack.

I will see where we end up. My Aura should arrive tonight.

v/r r

 

[Greg Jones]

I did! Heavy duty, easier to clean and will outlast the 380.

Yup, I have proof of that.

 

[rhouser]

My Aura just arrived.

Any cautions, tips, warnings, suggestions will be appreciated. I plan to just put it on my 380X and bring it to 650. Please warn me if this is a bad plan.

Going to the grocery store for some 80/20 1/2 pounders.

I will report back later.

v/r r

 

[Jim6820]

My Aura just arrived.

Any cautions, tips, warnings, suggestions will be appreciated. I plan to just put it on my 380X and bring it to 650. Please warn me if this is a bad plan.

Going to the grocery store for some 80/20 1/2 pounders.

I will report back later.

v/r r

The Ferrari is in the shop or I’d be right over for one of those half-pounders. That’s my kinda burger!