u/sdwindansea

I smoked my first pork butt (4.3lb bone-in) on the BD380 yesterday. It turned out fantastic, way better than I was expecting. The grill maintained a perfect temperature during the entire seven hour cook. I kept it really simple.

• Meat Church Holy Gospel rub w/mustard binder
• Smoke tube with apple wood chips
• 250F until 165F internal. This took about 5 hours, only spritzed with ACV at the 4th and 5th hour, mainly because I was on a long bike ride during the first 4 hours.
• Sprinkled some brown sugar on top and pats of butter, wrapped in pan with foil until 205F internal.
• Let it rest for 1.5 hours
• Poured juices into fat separator, pulled apart the meat, sprinkled some more Holy Gospel then added the (mainly) fat free juices back in

Definitely will be making this again, couldn't have been much easier.

I'm making this post in case it potentially helps someone else down the road since so many posts here have helped me tremendously. I didn't want to make any upgrades on my bike for the 1st year of ownership (Salsa Warbird). After a year of riding and loving (almost) every mile I figured it was time. I knew the stock wheels (WTB ST i23 TCS 2.0 rim, 28h) were the are where I would likely see/feel the largest difference. I also wanted to change my cassette (11-42t) to one that would give me a better chance of completing some steep off pavement climbs.

Of course all good plans must have a monkey wrench thrown into them. In my case I had to get surgery the day my wheels were delivered and I got to stare at them for over 3 months.

Here is what changed on my bike.

• New wheels - Wheelsfar FS30/30GH-700C with DT Swiss 350 hubs (https://www.wheelsfar.com/products/gravel-wheelset-built-with-dt-swiss-new-350-sp-hub). The entire ordering process including customer support was outstanding. I wanted wheels with a known hub and something very subtle looking.
  • 30mm rim depth
  • 30mm external width
  • 24mm internal width
  • 1325g for the set (I measured 1342g)
  • Black brass nipples
  • No spoke holes so no rim tape
• New Tires - Tufo Thundero 44mm. Scored a great deal on them in the USA via https://tufo-usa.com/
  • They measured 45mm once mounted at 35psi
  • They replaced Teravail Cannonball 700c x 42 mm (durable casing, 545g per tire)
  • They were surprisingly east to mount on the wheels, was able to do both without any levers. I did let them soften up a bit in the sun. They held pressure for weeks without any sealant.
• New Cassette - Shimano XT CS-M8000 11 Speed 11-46T Cassette
  • Replaced a Shimano M5100, 11–42t, 11-speed cassette
  • Didn't have to make any alterations to the rear derailer (e.g. long cage) and shifts perfectly
• New, hot waxed chains - Silca system

I did notice an immediate difference in the engagement and acceleration with the new setup, I was actually surprised that it was that noticeable. The weight difference between the old wheels/tires/cassette and new ones was also surprising. I figured it would be a pound or two but it ended up being the following.

• Total difference in weight for both wheels/tires - 1,305g (2.9lb). This is about a 12% weight savings on the bike.
• Rear wheel/tire weight difference - 754g (1.67lb)
• Front wheel/tire weight difference - 551g (1.2lb)

This is some information that will hopefully help someone else out in the future since I couldn't find much information on the newer 380BD in relation to these items.

• The same collapsible brackets that everyone recommends for other Recteq grills work perfectly on the new Bullseye as well. These are the Ravinte 10" - https://www.amazon.com/dp/B0B2RJ9PNY
• The Recteq disposable round drip pans are approximately 14" diameter on the inside and 15" total.
• Someone else recommended this but I can confirm the Husky 12 gallon waterproof container fits perfectly on the cart - https://www.homedepot.com/p/Husky-12-Gal-Professional-Heavy-Duty-Waterproof-Stackable-Plastic-Storage-Container-with-Hinged-Lid-in-Red-248921/313861297
• Completed 5 cooks now. The first one was chicken sausage, onions and asparagus. The temperature fluctuated a good amount over a 45 minute period (350F set point). However, since then it has been perfect.
• Other cooks: pork tenderloin, spatchcock chicken, baby back ribs (no wrap), flank steak

I am extremely happy with it so far and have already cooked the best pork tenderloin, chicken and ribs that I've ever done. Also, looks are deceiving, the grill is far enough way from the garage.