Haven't pulled the trigger yet. Still trying to resist the urge to price creep for the bull which I probably don't need that much space. Any experience with the grill grates as I would be replacing a propane grill?

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They sear well, for sure. I like to put them upside down like a griddle for a bigger sear. The crosshatch is nice once in a while.

The Bull has some more add ons like a cold chamber.

Thinking of getting the stampede bundle with pellets, grill grates, cover, grill mats, and shelf.

Just not sure if the pellets are worth it. I can buy other brands that seem to have good reviews cheaper and get the other accessories by themselves.

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I went ahead and bout the pellets, and I do like their blend. I also recommend picking up the Ben's Heifer Dust now to save shipping. It's a very nice seasoning.

Raining here though Sat night enough to possibly call off golf Sunday afternoon.

I'm thinking about trying take and bake pizza on the grill with a pizza stone. Anyone have good luck, bad luck?

I've done frozen thin crust many times, a few original, even a self rising DiGiorno that seemed half frozen, but never a fresh pizza.

Ordered today. Got the kit I was talking about. I guess it's time to sell the electric.

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Look what got delivered today. https://uploads.tapatalk-cdn.com/201...c328cb8630.jpghttps://uploads.tapatalk-cdn.com/201...6ecf0c0c09.jpg

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:clap:

Burn in done, seasoning with bacon now. Then testing out the grill grates on brauts.

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Nice! Is is a hundred less without the "horn" handles?

Cooked beer can chicken on the rec tec tonight. Came out good, I either need to cook it higher next time or pull and finish much hotter to crisp the skin. https://uploads.tapatalk-cdn.com/201...aff0893d5e.jpghttps://uploads.tapatalk-cdn.com/201...540b753662.jpg

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Foiled now with brown sugar, honey, rub, sauce, and butter for competition style ribs. Never tried it like this, but that seems to be the combo. https://uploads.tapatalk-cdn.com/201...654f65140d.jpg

I have a slab of ribs and chicken breast on it right now

Our penthouse deck is being pulled up tomorrow morning as part of a new roof going on our building. The closest entry point to the deck is off the master bedroom, so that's where I moved the green egg earlier today, lol. Having a new deck installed once the roof work is complete, so it's going to be super nice, but damn, I'm going to be sleeping in the waft of old, stale, bbq odors for the next week or so.

We just completed completely tearing up our back patio and extending it with a roof. Took a little over a month and a shitload of money, but man is it worth it. Love being outside cooking. Between the Blackstone and the Stampede (which functions as a wood fired convection oven over 300F) we've made maybe two meals indoors in the past month.