Yewwww!!!!! Stampede is my fav grill period of all time. I often tell people it’s the best grill money can buy.

Thanks for all the support all these years Dave!! That means a LOT!! 👊🏼

Thx Corey! 👍🏻

@@StokedOnSmoke have you noticed the actual internal temp running quite a bit hotter than the temp setting on the unit? I've seen a few videos where theres a 50 degree difference(hotter than the setting)...is this an issue and is there a remedy?

@@willanderson77 that's certainly a significant difference, seems like a glitch. Would have been nice if you received a response.

I cooked on my first gen one all the time too. You’re gonna be so stoked on this new one 👊🏼

Yeah man!! You’re gonna love it!!!

That’s funny...the apple and sweet seduction are my other two favs. The pecan is 🔥🔥🔥 too if you’ve never had it.

@@StokedOnSmoke Never tried the pecan, but The Holy Trinity is very good

Would like to know the answer to what you asked as well. The convenience has me thinking about the spider grills kettle attachment or this new bullseye, but charcoal and wood chunks is hard to beat in the flavor department unless using wood splits. Don’t know if I should pull the trigger, I plan to get a smoke tube as well or wood chip smoker box.

I just ordered the bullseye myself after borrowing a buddies for about a month. Was impressed with how simple, and easy it was, and loved being able to dial up the temp to sear steaks, but disappointed in the flavor being a charcoal guy. What convinced me to order one was putting charcoal in the smoke tube. I've only done burgers but they actually tasted better than any I've done in my Weber. I just took a hammer and smashed five or six briquettes into chunks small enough to barely fit in the smoke tube. As soon as I tasted the burgers I was sold. I think I'll more than likely still do butts on my Masterbuilt upright with a smoke box attachment unless the bullseye surprises me.

i was thinking the same. Mine seems to fly through pellets

Thx John!!

same. the 340 is more easily portable though.

Thanks Brian!

Here’s a an old video of mine... but I’ll try and do some on the new Bullseye sometime soon: kzfaq.info/get/bejne/pM-eeN1k252wmIU.html

@@StokedOnSmoke thanks!

Sometimes I just use a little olive oil (usually for ribs) or sometimes nothing at all. I like mustard on butts and briskets bc I want it caked on there for a really good bark.

Selling for $399 for a short while. I’m used to grilling on a Weber kettle too. Friend has a Bull (it’s a beast!). Bullseye looks intriguing. Wondering how well built it is tho?

I did a brisket cook on the new Bullseye a few months ago. It’s on my channel.

It’s 22” in diameter...so a medium’ish one will. I plan to do a brisket video on it in the coming weeks.

I had about 700-750 at the heat deflector level in my unboxing video of it. My best guess is around 650 - 700 at the cooking grate level depending on ambient temps and sea level.

@@StokedOnSmoke Mine is on its way tomorrow, i cannot wait!

I’ve never had a fire...but I make sure to either put a catch pan down if it’s going to a greasy cook (like a pork butt or something)...or just keep the grill on for 10-15 min after a greasy cook and it will burn it all off.

Only a quarter of the hopper was used up...so that should give you a good idea.

StokedOnSmoke that’s actually amazing. I used to have a green mountain and it would take a whole hooper in less than 8hrs. This helps my purchase decision. Thanks

www.bigpoppasmokers.com/simply-marvelous-cherry-rub

Thank you

Hey man sorry I’m just replying. So when you’re at 225 and hit the down arrow on the temp it changes the heads up display to say “low”. I haven’t had a chance to put a 3rd party probe on it to get a temp read. I’ll try and do that soon.

Ok so I just hooked up my ThermoWorks Signals pit probe and put it on “low” mode but it hung out in the 205 - 210 range. Of course it’s in the upper 80’s and muggy here in Florida...so I think lower ambient temps will get you under 200 for sure. Prob not 170 - 180 tho... but could be wrong.

@@StokedOnSmoke Thanks for the info.

Yeah should be.

Nah, I’m good