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BBQ/Grill/Smoker/etc. Cooks

LOOT said:
Today I processed 2 whole tenderloins then smoked a couple of the smaller ones for dinner.

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That's a lot of tenderloin!
 
Rubbed this ham down last night with mustard and McCormick's brown sugar and bourbon rub. Using cherry wood pellets this time.

Here is a pic of it in the smoker

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We'll see how it turns out in a couple hours from now.
 
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That looks great. Bout all of my cooks take longer than expected.

You mentioned pellets, what smoker you have? Traeger maybe? RecTec?

Now that I'm into it, pellets seem much easier to manage. Almost like a RonCo...set it and forget it.

My Primo needs to be managed frequently until that temp settles. Then it will hold pretty good.

I'm looking at a Flame Boss 500. Anyone have experience with those?

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LOOT said:
Those vary temp by opening and closing a valve? How easy is it to maintain temp? Will it drop temp quickly if you get it too hot??



The valve on the bottom adjusts the temp. It's a little touchy and took some getting used too.

Never had any temp drop issues unless door was open or I run out of propane.

I've had mine a little over 3yrs now. Use it quite often and I'm happy with the purchase of it.
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