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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'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...

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):

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??

Bought a beautiful 2.5 lb tri-tip yesterday. Was going to cook as steak but then saw Chef Tom from AllThingsBBQ smoke one like a brisket. Now I'm torn. Have you done both? Which do you prefer? It is a lot more expensive per pound than brisket but it looks SO good! This is the first I've seen...

After three years with a Traeger, I got the RT700 on Thursday. First cook this afternoon (Friday) - 4-pound tomahawk ribeye. After reading through this forum, I first put on the hi-temp felt seal on all four sides of the lid. No smoke at all at any point of lid meeting grill. However, noticed...