Cook time on Bullseye vs. Bull

RyanG

New member
Messages
2
Grill(s) owned
  1. Bull
  2. Bullseye
Greetings, I have had a 680 for about 4-5 years and love it. I just purchased the Bullseye and have done a couple quick cooks on it. Does the Bullseye cook faster than the Bull? For example....If I do a pork shoulder on my 680, it would average 12-15 hours (no wrapping). If I do a pork shoulder on the Bullseye, should I plan for the same time frame?

The only comparison I have is making candied bacon. It usually takes 1.5 hours at 275 on the 680. It only took about 35 minutes on the Bullseye at the same temp.

What has been you experience? Thank you!
 

Rileybowler

Member
Military Veteran
Messages
16
Grill(s) owned
  1. Bullseye
Greetings, I have had a 680 for about 4-5 years and love it. I just purchased the Bullseye and have done a couple quick cooks on it. Does the Bullseye cook faster than the Bull? For example....If I do a pork shoulder on my 680, it would average 12-15 hours (no wrapping). If I do a pork shoulder on the Bullseye, should I plan for the same time frame?

The only comparison I have is making candied bacon. It usually takes 1.5 hours at 275 on the 680. It only took about 35 minutes on the Bullseye at the same temp.

What has been you experience? Thank you!
I think with the Bullseye it would greatly surprise me if the bullseye held the correct temperature for a cook that long as they are famous for erratic temperatures so I would say that it will probably be faster on the bullseye due to temperature spikes
 

kstone113

Well-known member
Messages
105
Grill(s) owned
  1. Bull
  2. Bullseye
I have always heard(never tested mine b/c i do mostly grilling on my Bullseye) the Bullseye's run hotter. And with the Bullseye - you get more direct heat compared to the Bull. Perhaps if you have a big drip pan, it might be more like the Bull but I would think the Bullseye would always smoke/grill things faster b/c of the more direct heat.
 

5galCan

Member
Messages
5
Grill(s) owned
  1. Bullseye
I'm doing my first cook on the Bullseye - a couple of chuck roasts. Set at 225, the Bullseye is, indeed, spiking up and down in temperature. I see temps from 180 to 250 up and down and quite a bit of smoke. After an hour, the internal temp on the meat has gone from 67 to 113.
 

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RyanG

New member
Messages
2
Grill(s) owned
  1. Bull
  2. Bullseye
I'm doing my first cook on the Bullseye - a couple of chuck roasts. Set at 225, the Bullseye is, indeed, spiking up and down in temperature. I see temps from 180 to 250 up and down and quite a bit of smoke. After an hour, the internal temp on the meat has gone from 67 to 113.
Did it cook faster than the bull?
 

5galCan

Member
Messages
5
Grill(s) owned
  1. Bullseye
Greetings, I have had a 680 for about 4-5 years and love it. I just purchased the Bullseye and have done a couple quick cooks on it. Does the Bullseye cook faster than the Bull? For example....If I do a pork shoulder on my 680, it would average 12-15 hours (no wrapping). If I do a pork shoulder on the Bullseye, should I plan for the same time frame?

The only comparison I have is making candied bacon. It usually takes 1.5 hours at 275 on the 680. It only took about 35 minutes on the Bullseye at the same temp.

What has been you experience? Thank you!
I have done chuck roasts and baby backs in the Bullseye. Low and slow.Times were in line with what I'd used on my Kamado. Set it and forget it experience both times. I subsequently sold the Kamado.
 

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