Search results

As with most things it is better to have more than you need as opposed to not enough. Not using all of the space of the 700 on the regular is a great convenience when you do need that space. Comparatively not having enough room is a huge inconvenience when you need that space. Even if you...

Char broil BBQ Bistro gas table top version. Gets to 900 pretty quick. I have two of them. Have it parked between the Bull and the Blackstone.

It absolutely does not. As has been suggested keep at it and eventually you will get it. Definitely use paper towel and pull straight across the rib in parallel. Don't pull up . In the meantime here is what some restaurant do. Score the membrane with the tip of a knife. Then three hours in you...

I've had my Bull for about three months now but have been doing the BBQ thing for a very long time. It has been getting a workout. I use all types of cookers. UDS, a smaller barrel type cooker, a 40" electric with cold smoker attachment, highly modified but cheap offset and array of kettles. I...

Brisket recipes all over the web are great for traditional smokers that use natural convection. Pellet smoker convection currents are several magnitudes greater. You have some hot wind blowing around in there. I use a different approach than most with my RT based on the performance of my other...