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!
 
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
 
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.
 
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.
 

Attachments

  • Bullseye1.jpeg
    Bullseye1.jpeg
    510.7 KB · Views: 96
  • Bullseye2.jpeg
    Bullseye2.jpeg
    478.3 KB · Views: 89
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?
 
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.
 

Attachments

  • IMG_20211231_141337967.jpg
    IMG_20211231_141337967.jpg
    2.1 MB · Views: 88
  • IMG_20211211_081424515.jpg
    IMG_20211211_081424515.jpg
    4.6 MB · Views: 96
  • IMG_20211211_181633817.jpg
    IMG_20211211_181633817.jpg
    2.8 MB · Views: 100

Create an account or login to comment

You must be a member in order to leave a comment

Create account

Create an account on our community. It's easy!

Log in

Already have an account? Log in here.

Back
Top