Thanks for watching and Great tip! I hear ya ... it's so dang hot here in Florida most of the time that I don't even think about using the oven. The less we fire the oven up the better, but you're exactly right you go through a lot of pellets at 400° for that length of time.
You want to stay under the smoke point temperature of the oils. 400° is pretty safe, much higher than that then the oil may just be burning and smoking off.
If you could get it to 550 deg you could cook a pizza on it. Back in the 70s Pizza Hut ovens ran at 500 deg. Took about 18 minutes to cook a pizza. i think their pizza pans were carbon steel and not real thick.
The Bullseye will get to 700° so it should be good to go for what you're talking about. I'm happy cooking pizzas at 500° in the grill on a stone. The cheese comes out a golden brown while the crust is nice and crispy. No need for me to change it up, but yeah what you mentioned would be another method for sure.
I think maybe 500° may be a bit too hot to season your griddle. You need to stay under the smoke point of the oils that your using. It seems to me that 400° may be the ideal temp for seasoning.
Great video! Just curious have you check the temp calibration with an external thermometer? I did with my Bullseye and found it to run 40° hotter than set/actual temp.
Thanks for watching Alan. Never have double checked the grill temp. I’ve been so happy with the results on this thing that if it is off I didn’t even want to know about it. Now if I was getting unexpected results I would be curious as to why and be checking and verifying everything I could, including grill temp vs. set point. This may not be the right approach for everyone, but I say if it ain’t broke don’t fix it .... lol
I'm not to concerned about it on the bullseye due to the fact it will mainly be used for hotter cooks. The 700 is where I have to test yet as that is my low n slow cooker and could give different results in the end result. Have to contact the company to ask if you adjust temp settings does that mean you have to adjust auger feed to compensate or does the PID control make those fine tune adjustments. Love both of my cookers hands down for sure,well worth the investment!!
No it’s not cast iron. I believe most griddles are made from rolled steel which may be a better material for a griddle. It probably heats up a lot quicker than the heavy cast iron, but I don’t know for sure. Hey, thanks for watching and have fun with your griddle.
@@SmokinSteve Its made out of high carbon steel, same stuff as the high carbon steel skillets used in resturants, same care as cast iron, but lighter in weight, and yes it can be seasoned in the oven just like cast iron, I use grape seed oil, its good to season the entire pan top and bottom, a good seasond pan will turn black just like cast iron and will resist rust.
You can just tell when the surface starts smoking off. You can just kind of tell by the way the surface looks. I didn’t go by time it was just more of a feel as to when to give it another coat. It’s pretty easy once you get started.
My company just bought us a bullseye for Christmas. I've done a few cooks so far with great results!! I ordered the griddle and it just came in yesterday! Great video in the process of seasoning now. Good to know I can stop at any point and go back to seasoning the next day! Best channel for the bullseye I've seen!
That’s awesome that you got a Bullseye from your workplace. You’ll be turning out some great cooks with that baby. I’ve created a Bullseye playlist with a lot of different cooks. You may want to check it out if you haven’t… it’s all good! Thanks for watching and enjoy that awesome cooker.
