Bullseye Water in drip pan

[mmoore99]

When using a drip pan under the grate for a low and slow cook is it necessary to put water in the drip pan?

 

[Mastertech59]

No not it's needed on a pellet grill.

 

[Greg Jones]

I assume this is for the Bullseye? It’s not necessary, but I usually do to avoid the drippings burning when they hit the drip pan.

 

[charlesrshell]

I assume this is for the Bullseye? It’s not necessary, but I usually do to avoid the drippings burning when they hit the drip pan.

So what can you do for the Bullseye if baby back ribs are a little dry?

 

[Mastertech59]

So what can you do for the Bullseye if baby back ribs are a little dry?

Cook them on your RT 590 Stampede, it's more of a indirect type of heat.

 

[charlesrshell]

Cook them on your RT 590 Stampede, it's more of a indirect type of heat.

LOL for the Bullseye. I don't use my Stampede anymore. Love the Bullseye better.

 

[Mastertech59]

LOL for the Bullseye. I don't use my Stampede anymore. Love the Bullseye better.

The Bullseye looks and from what I seen is great for hotter faster cooks for the slower lower temperature stuff you have a great grill the Stampede, roll that puppy out and give it some love, I bet it's feeling neglected.

 

[charlesrshell]

The Bullseye looks and from what I seen is great for hotter faster cooks for the slower lower temperature stuff you have a great grill the Stampede, roll that puppy out and give it some love, I bet it's feeling neglected.

LOL my Stampede puppy is cleaned up and staying put away unless I need it sometime for a big cook out. The Bullseye works great for ribs with the exception of needing a drip pan. I have cooked ribs on the Bullseye three times now. Twice they were just a little bit dry. I am sure it is operator error because I don't know what the hell I am doing. Just thought maybe there was a little trick to the trade to prevent dryness.

 

[Mastertech59]

It might just be the ribs their all different and cook differently even if their form the same supplier.

 

[charlesrshell]

It might just be the ribs their all different and cook differently even if their form the same supplier.

OK. And thanks to all your help in this here Forum.

 

[Mastertech59]

OK. And thanks to all your help in this here Forum.

My biggest cooking problem is the timing usually takes somewhat longer than I thought then I start to turn up the heat to get it done and keep the Mrs. happy. I have found starting the cooks early and putting in a warm cooler until served has given me better results.

 

[charlesrshell]

My biggest cooking problem is the timing usually takes somewhat longer than I thought then I start to turn up the heat to get it done and keep the Mrs. happy. I have found starting the cooks early and putting in a warm cooler until served has given me better results.

I haven't cooked ribs since I adjusted the temp off set to +18. It was running too hot. That might be why my ribs were a little dry.

 

[Mastertech59]

I haven't cooked ribs since I adjusted the temp off set to +18. It was running too hot. That might be why my ribs were a little dry.

Maybe give a call to recteq

 

[Bytor]

I will sometimes put a chuck or butt in an aluminum pan on a rack with water/apple juice and cook that way until wrapping. Usually need to add additional liquid along the way. I will then use that liquid to go back into the meat, usually for pulled pork/chuck. Really adds some great flavor. Depending on the amount of liquid I collect, I will either put it in my oil separator, or in a container in the fridge and skim off some of the fat.

 

[CarpeInferi]

So what can you do for the Bullseye if baby back ribs are a little dry?

Spritz with apple juice while they're cooking.

 

[Fixitmark]

I have a bull and a bullseye, and find the direct heat of the 380 makes my low and slow cooks too fast/dry. I’ve started using a drip pan filled with water and it seems to turn the heat source into more of an indirect heat and ribs much better now.

if I’m making chicken I don’t use drip pan and it turns out great

 

[charlesrshell]

I have a bull and a bullseye, and find the direct heat of the 380 makes my low and slow cooks too fast/dry. I’ve started using a drip pan filled with water and it seems to turn the heat source into more of an indirect heat and ribs much better now.

if I’m making chicken I don’t use drip pan and it turns out great

What size drip pan & how much water? Thanks

 

[rel]

So what can you do for the Bullseye if baby back ribs are a little dry?

Try the 3-2-1 method.
search 3-2-1 ribs on you tube

 

[Fixitmark]

What size drip pan & how much water? Thanks

Sorry, just saw this. For now I have an old rectangular drip pan that is about 12" x 8", and I fill up with a couple of inches of water (ie enough so it wont completely evaporate)

 

[Graying Mantis]

I was just getting ready to ask this question when I found this thread. Quickest answer I've gotten in a long time! I got this for a drip pan and it has worked well.

https://smile.amazon.com/gp/product/B089S3WKRJ/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1