Haven't used the Bull in a while, and noticed some small patches of mold in a few different places in the cook chamber and smoke stack. Thinking about just scraping, cleaning with some CitrusSafe or similar, doing a 400 degree cook off. No big deal, but appreciate any other thoughts..
I know some have posted regarding difficulty connecting or maintaining wifi connection to the Bull after they install a mesh network in their home. I am doing a home renovation and the guy I'm working with wants to install a mesh. He does not seem to think it will be a problem, but wondering...
That’s great. Need a little brown sugar, at a minimum, I think. Any Memphis rub recipe that does not have the celery seed is wrong, imo….that’s part of the secret..
I have canoed the Green River a few times as a kid, love that area of the country, my folks have a place in Brevard! Congrats and enjoy it!
Was kinda joking about the sidearm, some good advice elsewhere ITT. I must confess that I don’t always have the energy to clean the grill after a big...
A lot of people don’t wrap at all. If you do not wrap, I would plan on it taking 17 hours or so, to be on the safe side. You can always let it rest for up to four hours or so, as well.
Bear Mountain has been far and away the best for me in terms of flavor, consistent temps. All my best cooks seem to have been with BM, and I've used lumberjack, pit boss, traeger, cookin pellets. Of course, it could just be that the meat quality was better on those cooks; I have been less than...
If it really seems like residue/raised off the surface, try some Cameo; I've also used Bon Ami in a few spots in the past; try to go with the grain of the stainless