Recent content by jaspry

New to the Bullseye after having Bull for over a year. Looking forward to reverse-sears and burgers, etc. Question: How often (if ever) do you use the Bullseye with the lid off vs on???

I use a RIGID vac from Home Depot. I recently bought one of the bag filters instead of the normal cylinder filter. The cylinder was clogged by the fine ash almost instantly. This collects it and makes easy dust-free collection and removal. Come in two-packs, I think.

I've had the Bull since summer 2020 and love it. No complaints at all. I did notice something today though. Put on a smallish brisket last night around midnight (12+ pounds pre-trimmed). Cooked it overnight at 200 degrees. While looking at graph on ThermoWorks Signals, shows lots of up-n-down...

Good cookin' ahead and welcome from a guy slightly west of you NC - a little ways north of Charlotte).

Bought three-pack at Costco (Mooresville, NC) yesterday to cook today (Sat, June 5). $3.99/pound. 9.94 pounds = $39.66

Did a 15-lb Costco prime brisket last Friday. Put it on a midnight Thursday at 200 and came off the smoker at 430 on Friday. Rest just at two hours - perfection!

The whole family is coming over this Sunday. I'm cooking. Thinking about a double-smoked spiral-cut ham with a special glaze (a la Malcolm Reed - see below). Maybe a brisket! What are your plans? Smoked spiral ham (Malcolm): Smoked spiral ham (Chef Tom): Smoked spiral ham (Hey Grill Hey):

Besides Malcolm and Jeremy "Mad Scientist" Yoder, I really enjoy and learn a lot from Chef Tom from AllThingsBBQ. He's pretty YODER specific but great recipes and instruction.

When you wrap your brisket in butcher paper, how many times do you turn it over? How many layers do you end up with? Does it make a difference if too think or too thin? Is it better to have less for breathability or more for helping through the stall? Any ideas??

The last few briskets I've done have turned out very well. I thought I had everything down perfect and this extra step would take it over the top. Everything went just as scheduled. Put on at midnight at 225. Woke up and wrapped it in butcher paper at around 160. Finished at 15 hours and a few...

Trying it today. Put a 15-pound full packer on last night at midnight. Now at 194.4 at 1:39 PM. I'll let you know what I think.

DING DING DING! We have a winner! I can buy whole packers UNTRIMMED for $2.70 and TRIMMED for $8.50 almost all year long (North Carolina). Often flat only when trimmed but have seen whole packer a few times. Why pay $7/lb more to save thirty minutes of mostly-enjoyable and relaxing work of...

I am VERY interested in this after noticing some of the same on my 700. Thanks for putting in the work!

I had a Traeger for four years (Pro22). No real complaints - ignition rod went out, could have replaced for about $20 but decided to use it as an excuse to upgrade. Looked at them all - mostly down to Yoder and RecTeq. Reading on this forum and watching videos moved the needle to the RT side...

It has an opening in the top so it takes pretty strong wind to make me nervous. But I have been nervous a few times. The top is easy to take off and my son helps me move it to the garage when the weather is threatening too much. I have not anchored it but it has two holes in each foot/base for...