On a whim, I picked up a Bullseye Deluxe this week after years of being a BGE diehard. I’m not usually one to “show-and-tell” my food, but my first cook went flawless. Did a pork shoulder on low for 18 hours until it reached 185 and then got tired of waiting and raised it to 225 to hurry it up to 190! While the bark isn’t as pronounced as the BGE, the minimal amount of effort this took for these results is just.. crazy. I honestly don’t know why I waited so long – or what in the world I’ll ever want to use the BFE for ever again!
FYI- used the “smokehouse blend” from Sam’s as the fuel.
by John_Beere
3 Comments
Consider me a convert!
Is that an aftermarket heat diffuser? Been looking around for one
I have the Bullseye and Deck Boss and love them both! Have you seared steaks on the deluxe? My bull’s-eye gets up to about 750°. I’m wondering how big of a difference 1000° would be.