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I think you are correct. They use a different grill grate but everything else looks pretty spot on. Thanks!! If anyone else has any definite leads, let me know!!
I have beat google senseless trying to find the brand of grill that gyu kaku uses. Does anyone have any leads on where to get one? For those that have never been. It’s a Korean bbq restaurant and they have a small round personal stainless propane grill recessed in each table at the restaurant...
I haven’t ever tried the recteq pellets so I will say that up front. But if you aren’t 100% satisfied with the level of smokeyness being produced, find you some lumberjack pellets. Those things were a complete game changer on the food quality. My recteq with those pellets produce better...
1250 with grill grates is good enough. I wouldn’t own both at the same house unless I was smoking for huge crowds and needed the extra room for additional items. The bull temp doesn’t go as low as the 1250. And I saw 764 degrees on my 1250 the other day. So the 1250 can smoke lower and get just...
Yea I saw that one but that wasn’t it. This guy basically just had his “drill battery” power inverter accessory sitting on top of his pellet hopper on his bullseye. And the first pic said something like “6 hours in and still going strong
About a month ago I saw an online forum(or Facebook or something) where a guy was running his bullseye on a ryobi 20v (I believe; could be other brand and voltage) drill battery inverter. If my memory serves correct, he was on like hour 6 on the first battery. I cannot for the life of me find...
Scored a miss marked whole bone in prime ribeye at Costco today for $10.95/lb. Came home cut a nice roast and some slab steaks. Smoked one tonight on 180degrees to IT of 130. Took it off and let it rest while the grill went to full speed ahead. I saw temps break 700 degrees on this bad boy...
Been away from SMF so long I haven’t heard of the smoked cream cheese trend. The threads on this look like something I may have to try. May not be the main thing I bring but for the price I think I’ll give it a go while I do something else
You preserve the seasoning using the chain. You are scrubbing with rounds edges. So it’s not scratching the seasoning. It just knock off anything stuck on. I just use the hottest water my hands can handle and the chainmail to wash. When I’m done, the oils are still seasoning the skillet, but...
Not sure if it had been mentioned, but do yourself a favor and buy a chainmail scrubber. Never need soap or anything. Has drastically changed my cast iron life. Cleans like a breeze and can cook just about anything with sticking now. It is a must have for cast iron cooking
Going to the family Christmas party next weekend. With the new recteq itching to help out, anyone have any awesome suggestions of apps or a side to go with the traditional Christmas turkey?
I haven’t unpacked the bullseye. Won’t until February (that’s when we will move into our apartment). My buddy bought a bullseye and did his inaugural cook of some babybacks yesterday. He is brand new to smoking and they came amazing. He is over the moon