thank you for the heads up about the lack of a grease bucket. i've been trying to decide on a good pellet grill recently and didnt even notice that when i was looking at it.
Try flipping the metal rack on the other side. I think yours is upside down. The ribbing that was causing the grease to pool are actual channels to allow the grease to flow out and drop to the sides. I still recommend just putting a foil pan with water on top to catch the fat and also provide a bit more moisture.
Great video thanks for sharing. Is there enough room between the grate and the deflection plate to put one of those tin foil pans? How big is that cooler you are using, in quarts? Seems to be the perfect size for a cook like this.
I was thinking the same thing. I actually just ordered one of these smokers yesterday, and I'm definitely going to throw a shallow foil pan in there when in use.
I have a Bullseye. Use it all the time. I would never try a butt/shoulder though as I don't think it produces the smoke needed. May work well with a smoke tube. It does work great with ribs however. Just the right amount of smoke using the 3-2-1 method. My Weber with Slow n Sear does a fine job on shoulders/butts.
If I can get a smoke ring on a butt at 225° on my Weber Kettle using only water soaked wood chunks then I wouldn’t think it would be an issue on a pellet grill? Can you further explain?
Just use a lil common sense my guy. It is a design flaw but if you are aware of it do something to prevent it from happening. I.e. put a drip pan under it
Once wrapped no smoke gets to it, so to save pellets, I always finish it wrapped in the oven.
Making this tomorrow because that made me mad hungry. Thank you for the breakdown.
Your theme song is stuck in my head. Well done.
That pork was money! Great video!
thank you for the heads up about the lack of a grease bucket. i've been trying to decide on a good pellet grill recently and didnt even notice that when i was looking at it.
Thank you enjoyed it. I changed to a bullseye 4 months back.
“Put a (drip) pan in” - exactly! Should solve that problem.
Thanks for the info.. I just picked up a 380
Trcteq recommends a drip pan to keep fires from happening. They sell a round aluminum pan to set on the diffuser. Works well for me.
Yes and any supermarket sell round & rectangle aluminum pans as well.
Thanks for the video. I just got the bullseye and have the pork butt on right now.
Great video and Semper Fi.
Another Great Video Brother
You make all your food look so easy
Love your videos
Didn't want to unwrap it the last little bit to help the bark set up? great video!! nice to see someone smoking on the Bullseye :)
Try flipping the metal rack on the other side. I think yours is upside down. The ribbing that was causing the grease to pool are actual channels to allow the grease to flow out and drop to the sides. I still recommend just putting a foil pan with water on top to catch the fat and also provide a bit more moisture.
Great video. 👍
Spot on
Can you weight some meats after the cook so we can see the loss?
Great video thanks for sharing. Is there enough room between the grate and the deflection plate to put one of those tin foil pans? How big is that cooler you are using, in quarts? Seems to be the perfect size for a cook like this.
I was thinking the same thing. I actually just ordered one of these smokers yesterday, and I'm definitely going to throw a shallow foil pan in there when in use.
Yes you can. Problem solved
I have a Bullseye. Use it all the time. I would never try a butt/shoulder though as I don't think it produces the smoke needed. May work well with a smoke tube. It does work great with ribs however. Just the right amount of smoke using the 3-2-1 method. My Weber with Slow n Sear does a fine job on shoulders/butts.
If I can get a smoke ring on a butt at 225° on my Weber Kettle using only water soaked wood chunks then I wouldn’t think it would be an issue on a pellet grill? Can you further explain?
Nice! What was the total cook time, about, including rest time, in the cooler? Thanks!
From the time I put it on the smoker until I pulled it from the cooler, the total time was 7 hours and 49 minutes
@@BadBeastBarbecue Thanks for sharing the total cook time. Gives me a better idea what I need to try this. Great video. Thanks a ton.
That is a scary design Major problem for grease fire It seems
Just like with a kamado you need to put a drip pan under the meat with anything that has that much coming out
cheap disposable pans is what most people use in this grill.
I added a pan beneath the grates on my Bullseye. Fits fine and works great.
Just use a lil common sense my guy. It is a design flaw but if you are aware of it do something to prevent it from happening. I.e. put a drip pan under it
I’m hungry. Lol
Man that rub looks good I always inject my pork butts should I not all the time
Who dat!
Nice looking bar and the Muslims don't know what there missing 😀