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Yep sealed the Bull with 3/4 hi temperature felt from new… it stay’s clean as a whistle…and it still works… 😂 Best Regards El

I love clean everythings ..😂 So when the Bull was new, & before I fired it up, I lined the doors with hi temp gasket felt tape. That prevents any smoke from sneaking out of the door gaps and staining the outside stainless steel … Next I use foil on the bottom grease pan…; and then just cook...

Yep, the foil on the drip pans for me... But it usually stays retaliative clean, because I cook on a 1/2 sheet, heavy duty commercial cookie sheet lined with foil with the meat resting on a raised mesh insert.. After every cook it takes 5min to throw the cookie sheet foil away and clean the mesh...

Very nice...?

Hey Spartanhuntr, I just used the rec tec blend... nothing special ,but if you want more smoke try to use just the low heavy smoke setting for an hour or so , Regards Baumer

You know, it’s not about how many times you use something, but more of how many times you would have if you just would have put it on.. I’ve used mine for fish... salmon, because I really like crackers with smoked salmon during my cocktail hour.. My friends and family have never complained...

Ya, I’ve done it... the samon came out great! As far as time goes it really depends on how done you like the fish...? For me the Bull was put on low heavy smoke, and after a hour, hour and a half I started peaking in side the smoker box.. I took it out and checked it with a fork.. I like my...

Yep, looks like you have another smart sidekick... They really get it when the meat comes out ... I understand dogs have no time perception, so 5 minutes or 1hour they can’t figure out what’s the hold up..!?Let’s eat! Best Regards, El

My wife visits our local Costco store every once in a while and comes home with a surprise for me.. This week she said, how’s about making a nice spiral cut ham..? Well , I immediately thought of how I could smoke this ham on the Bull ...? I know it’s pre cooked but the directions say warm to...

This tread is right up my alley ?.. I’m the guy that kills himself trying to keep his things looking like they did when they were new... I guess they call it OCD.. ? So... for my Bull it’s been no different...When the Bull was new and before any cooks, I installed a 3/4 hi temp stick on felt...

All done... ! Well, thinking about it as I rap up this cook, the real reason I’ve chosen to use the tray and raised mesh is for the easy, neat & fast clean up..? If any of you guys own or have owned a Harley.. or an expensive sports car... the keeping it clean and shined up is more work than...

Wa la...All carved up, and ready for the week..! Really the trouble you may run into is what type of marinade you choose ?. Too much black pepper too sweet etc. The bull seems to do its job either way. ?

Good point... Well, here’s what I do.. I’ll flip the steak over to get the other side the same great looking texture and color at internal temp 130’ in route to the 140’ goal . That gives the meat a nice even look.. Then when I sear the meat, at 500’ I baste the steak on both sides with a...

Well I just picked up my weekly steak to smoke on my Bull.. Told my butcher, hey can you please cut me a nice center-cut 3 inch Porterhouse..?Next thing I know all the guys from behind the meat counter came out and wanted to see my cell phone pictures again...? ... Seems like my new Bull cooks...

Thanks Mike, believe me she gets her share.. Ha, There’s no such thing as leftovers around here...This dog cost me more to feed than when I was raising my 4 kids...? No kidding, when she sees me fire up the Bull & place the meat on it, this place looks like a slimy drool festival is taken place.. ?

You know... I really don’t remember, I just took a peak every so often until the fat looked like I wanted it...Now a few days later, I just reheat it in a pan over our stove and then scramble a few eggs in the same pan using the bacon grease.. It’s Simple & really tasty , Best Regards El

Ya Bob, ... I just tried my hand at the bacon ? cook.. Same wonderful results with the Smoked bacon on my Bull, and the dog went nuts !

After many cooks with my Bull... my side kick... our huge Conie Corso mastiff has finally become the the worlds best slobber....! I can do what I can to keep my Bull nice and clean but the rest of my world it totally out of control...! She’s a love able 140 lbs of wet lips and drool watching...

I picked up a slab of thick cut applewood bacon the other day.... I really wanted to give my Bull a shot at it without using the griddle.. I placed the bacon strips on my cookie sheet with a raised mesh insert and smoked it at 250 for a few hrs... Man, It is the best tasting bacon I’ve ever had...