Stratus Smoker
New member
- Messages
- 4
- Grill(s) owned
- Bullseye
New Bullseye had two issues setting up: Had to apply excessive force to get the holes to line up with the legs. Also, the unit wouldn't heat up because the fan was catching on the access panel. After that, it worked as advertised.
My first attempt out of the box was two racks of dry-rub Baby Backs.
It took four hours at 250 degrees to get a meat temperature of 204 degrees. The outside air temperature was 42 degrees. I placed the ribs on a rack in an aluminum pan with chicken broth to keep them moist; which also made for easy clean up afterward. The ribs near the vents were ten degrees cooler than the middle. Next time I will lay the ribs left-to-right. Should work out well though with brisket to place the flat near the vents which will help the brisket to cook evenly.
My first attempt out of the box was two racks of dry-rub Baby Backs.
It took four hours at 250 degrees to get a meat temperature of 204 degrees. The outside air temperature was 42 degrees. I placed the ribs on a rack in an aluminum pan with chicken broth to keep them moist; which also made for easy clean up afterward. The ribs near the vents were ten degrees cooler than the middle. Next time I will lay the ribs left-to-right. Should work out well though with brisket to place the flat near the vents which will help the brisket to cook evenly.
