I agree 100 on the grates. Would prefer to see stainless too.

yeewww!!! yeah man, I'm amping on it already!

Can you still smoke on this thing?

@@IWantSwag I’m late here but I believe you are able to

what's up John! yeah man, i'm amping on this new one. you'll be stoked on it.

Yeah man!

Thanks for your support bro!

What do you mean?

@@brianguillot the lip should be facing up on the heat deflector.

You’re gonna love it man. I loved the first one...but with the controller this one is a lot better 🙌🏻

I guess Im randomly asking but does anybody know a trick to get back into an Instagram account? I somehow forgot my account password. I would love any assistance you can offer me!

@Erik Toby instablaster :)

@Gideon Dariel Thanks for your reply. I got to the site through google and Im in the hacking process now. I see it takes quite some time so I will reply here later with my results.

@Gideon Dariel It worked and I actually got access to my account again. I am so happy:D Thanks so much you saved my ass!

Thanks Chris!

🐊🐊🐊

Thx bro!!

Thanks John! I'm hoping to post a Boston butt cook as soon as late next week...so stand by :)

@@StokedOnSmoke Any update on the Boston Butt, I'm curious to how the grease management does on a long cook like a boston butt. It appears to me that the grease would run straight down to the firepot, which would be bad?

It does great at lower temps

Thanks brother!

For something like a shoulder…most people…including me…put a foil catch pan on top of the heat deflector.

I have the first edition and never had a grease fire. I use drip pans for low and slow and crank it up after the cook is done to burn off the rest. It’s done the trick for a few years now.

Ditto what B-Mac said. For long low and slow cooks just put a foil pan on top of the heat deflector and you’ll be good to go. It “self cleans” pretty well to just by cranking it up and letting it do a good burn for 10-15 min.

Yeah man! You're gonna love the 700!

@@StokedOnSmoke How much did you pay for your grill... I couldn't find it online in stainless steel

it doesn't have that mode like some of the previous models. the "Low" setting I showed in the video is the lowest setting and is really just for tying to get lowest temps possible (depends on ambient air temps...)

I have the first model and haven’t had any issues with grease fires. Use a drip pan for low and slow and take a little time to do burn offs after your cooks and I think you’ll be good to go. Has worked for me so far.

There are mixed opinions on this with regards to approach...but one thing recteq will tell you (and I agree...) is that most grease can be burned off post cook if you just crank the temp up and let it burn it off for a bit. For really heavy grease cooks, like a butt, bacon or even really fattie burgers, you can put a low profile drip pan on top of the heat deflector. Honestly though, I cook on mine ALL the time and rarely do post cook burns. It either burns off during the cook or the next time you fire it up. As far as ash...there’s very little build up but just like any pellet grill, it’s good to shop vac any build up out from time to time.

Meat probe comes standard. Check their website for the cover.

With the new PID controller it’ll def hold low temps. Check back when I post a video the next week or so.

Short answer: for cooks you know will drop a lot of grease, most people use a foil pan on top of the heat deflector. For everything else, it just burns off. You can crank these up really hot and burn everything off pretty quick. I’ve never had a grease fire on the first generation model.

It’s 22”

@@StokedOnSmoke Thanks for the reply, that's a bummer. I have grates from the Weber Kettle that I was hoping to move to this unit.

When cooking low and slow it is going to be the same great subtle smoke flavor you get from all their other grills. Not too much...not too little.

Mounting the legs was the only tricky part...but with two people it wasn't bad.

Not sure how they were before since this is my first one but I’m a little disappointed so far. Just assembled it and have 3 stripped screws, one screw head broke off and neither of the wheel legs are tight to the surface. I made sure to go slow while using the drill so not to strip them but it didn’t matter. It’s just feels cheaply made. The lid wobbles more than my liking as well. Hopefully my cooking experience with it makes up for it.

Update...I emailed RecTec about some of my issues and their response was amazing. Probably the best CS I have ever received. They’re are sending an all new hardware kit and even threw in some of their rubs for free.

They’re both great grills. If you plan to do more low and slow smoking, the Trailblazer will be better and it has more room. It def gets really hot, but not as hot as the Bullseye...so if you plan to cooking smaller meals at higher temps a lot with some low and slow cooks mixed in, the Bullseye would be fine. The Trailblazer is made of a slightly thicker gauge steel and has built in WiFi too so something to consider.

StokedOnSmoke I decided to cop the 340 so I can bring it around town and camping. I mostly cook burgers, chicken and chops. so it should be chillin right?

Oh yeah...you’re good for sure. Have fun with it! 👊🏼

Lots of people had that same question...including me...and their answer was to help keep the price point as low as possible since it’s their entry level grill.

My GMG has wifi. I never use it. I'd rather save the money.

They work very, very well for pizza. I'll try and get a pizza video posted in the comings week so you can check it out.

@@StokedOnSmoke Thanks; looking forward!

I don’t think that’s a deal breaker though for the price point and what you get. Only downside is I won’t have a better opinion of that until years of use....but still think it’s a good purchase.

😂 I’m hoping things will be different with Napier….