Recent content by Hogman3

Yes, it’s just a standard 1” dowel from the hardware store.

Here’s a photo of my homemade steamer lid/cover. $1.98 for a 7” X 7” cake pan from Walmart and L brackets from the local hardware store. Plus, 2 beers (I wasn’t in any hurry to finish it).

After looking at various Blackstone griddles and trying to justify buying yet another outdoor cooking machine, I discovered that Weber offered a drop-in griddle insert for their Spirit E-310 gas grill (which I already own). I decided to break down and buy one. It fits perfectly in the grill...

I love cooking on my Weber kettle, but it is often breezy here in the Mojave Desert and I didn’t want to set the desert on fire while lighting the briquettes in the chimney. The Bullseye was the perfect solution to this dilemma. I didn’t expect it to be a smoker per se, but it is ideal for...

You NEVER want to put your cast iron in a dishwasher. Lodge makes a kit for cleaning cast iron. It consists of a plastic scraper for getting rid of stubborn particles, a plastic bristle brush for gentle scrubbing, and some canola oil for coating the pan after it’s nice and dry (5 minutes over a...

I like to cook my steaks to 125° - 130° (for medium rare) on my Bullseye and then put them into a screaming hot cast iron skillet that has been heating up on my Weber Q-grill. A little butter and rosemary sprigs in the skillet enhances the flavor considerably. I spoon the butter over the steaks...

I’m sure the reason RecTeq installed that child guard in the first place was to thwart the onslaught of ambulance-chasing lawyers seeking to file a lawsuit because someone didn’t have the smarts to keep their fingers away from moving parts. That’s my take on it anyway.

I vacuum out the fire pot after every 3-4 cooks on my Bullseye. It's no more work than cleaning my Weber kettle after every cook. It's all part of the ritual of cooking outdoors, which I am addicted to.

I like to cook my steaks on the Grill Grates on my Bullseye @ 225°-250° until they reach 125° (for medium rare). Then I transfer them to a 12” cast iron skillet that has been preheating on a Weber Q grill. I final sear them in butter and some rosemary sprigs for 5 minutes on each side. They turn...

I'm going to try this on my Bullseye, maybe at 300° ?

USN Vietnam Vet

I’ve had my Bullseye for about 8 months now. Initially, I questioned whether I had made the right decision because I wasn’t too impressed with its performance. Helpful tips from members on this forum got me back on the straight and narrow. Yes, it requires a little more attention than my Weber...

Maybe a shot of WD-40 in the bearing area might fix the problem. Especially if you live in an area that occasionally has blowing sand/dust.

Save yourself some money and buy a 22” kettle grill. I bought a Bullseye but much prefer the flavor I get cooking over charcoal. Just my two cents worth.