Bullseye update 2.5 months in

[Jaxon]

Note to Tommy

Try to look at the MB and Char-Griller side-by-side...you'll see the difference.  I have both of them so I can tell you this --- BIG difference!

One thing I really appreciate is the ease of cleanup.  With porcelain coated everything and all the parts so easily removed, I can take care of it in short order.

[tlg4942]

I do and Kerry does as well.  It's more delicate than wood or charcoal for sure but it is there. And the pellets you use make a difference.  Red meat is less noticeable although I get a good Smoke ring. But we really like the lite smoke on Salmon and chicken.

This is the case when you're grilling at a high temperature, as opposed to smoking?

  I normally start around 225 for a little while and turn it up to finish. Whole chicken I will keep at 225-250 all the way through.   Steaks I may set at 350 and they do fine. The Bullseye is a bit hotter at the grate than barrel-type cookers. I use a pizza stone on the deflector to calm it down a bit on longer cooks. I get a fair amount of smoke from it

[pmillen]

I normally start around 225 for a little while and turn it up to finish. Whole chicken I will keep at 225-250 all the way through.   Steaks I may set at 350 and they do fine. The Bullseye is a bit hotter at the grate than barrel-type cookers. I use a pizza stone on the deflector to calm it down a bit on longer cooks. I get a fair amount of smoke from it

Thanks.  That's helpful information.