Jeffhoppy
Active member
Wow. The Bull is a beast of a grill. My kids and wife overruled the naming of the new dog so welcome to the family Spike, looking forward to many good dinners served up from your grates.
Spike arrived in under 7days all the way to suburbs of Toronto. Delivery easy and the driver put right into the garage without asking. Assembly was pretty easy but agree with other recommendations to print out the manual. The pics on paper were easier than trying to see on phone. Sorry RECTEC the videos are not thorough enough in my opinion, especially for the hardware screws & bolts part. The competition cart took more time than the Bull did for me, mostly due to the black machine screws that seemed a little not up to the task. Really had to get the torque just right on the drill to prevent stripping the head before fully seated. All worked out though and glad there were a few extra in the bag because I needed them! Fully assembled took me about an hour by myself and only had help lifting onto the cart.
Now for the cooking. Got a batch of chicken thighs and wings on now. Temps are spot on - grill and tamp probes tested perfectly (within about 3’). Windy today and the grill is steady on at my set temp - amazing.
Did some reading about difficulty with crispy skin so I am trying out some of the recommended tricks from the forum. Did the baking powder mixed in with rub method with some, and just rub with some.
One thing noticed was lid open to put everything on the grill the temp dropped fair bit and then overshot by good 50-60’ and took a while to settle back in to set temp. Seems definitely have to watch how long lid is open.
Pic and taste report to follow.
Thanks for reading. Let me know any thoughts on the temp swings after times with lid open.
Spike arrived in under 7days all the way to suburbs of Toronto. Delivery easy and the driver put right into the garage without asking. Assembly was pretty easy but agree with other recommendations to print out the manual. The pics on paper were easier than trying to see on phone. Sorry RECTEC the videos are not thorough enough in my opinion, especially for the hardware screws & bolts part. The competition cart took more time than the Bull did for me, mostly due to the black machine screws that seemed a little not up to the task. Really had to get the torque just right on the drill to prevent stripping the head before fully seated. All worked out though and glad there were a few extra in the bag because I needed them! Fully assembled took me about an hour by myself and only had help lifting onto the cart.
Now for the cooking. Got a batch of chicken thighs and wings on now. Temps are spot on - grill and tamp probes tested perfectly (within about 3’). Windy today and the grill is steady on at my set temp - amazing.
Did some reading about difficulty with crispy skin so I am trying out some of the recommended tricks from the forum. Did the baking powder mixed in with rub method with some, and just rub with some.
One thing noticed was lid open to put everything on the grill the temp dropped fair bit and then overshot by good 50-60’ and took a while to settle back in to set temp. Seems definitely have to watch how long lid is open.
Pic and taste report to follow.
Thanks for reading. Let me know any thoughts on the temp swings after times with lid open.