Cooking round 2 today on Camp Chef Lux

[bobcat1]

Using SuckleBusters Pecan rub on Chicken, Ribs and Pork Tenderloin. I'm going to glaze with SuckleBuster's Peach BBQ sauce. I'm using another rub on Brisket from Pit Barrel; Beef and Game. This time I put a pan of water in when I started. Got the AmaZn smoke tube going with Cookinpellets Perfect Mix. That is also what is in the hopper. Put everything on at 6:30 AM - 7 AM. This also the first cook with the Lava tape installed. It is holding temp much better and most of the smoke is going out the stack. Still leaks a little but not like before. Pics to come later.

[OldUsedParts]

Looking forward to the pics and it's always nice to get a "tutorial" on a cook with Pellets

[bobcat1]

Still getting about a 10-16 degree temp swing. Wondering if my next upgrade will be Smokedaddy's PID controller?

[OldUsedParts]

Thats about the same swing that my Pit Boss 340 (smaller unit) has so I just make sure that the top of the swing isn't to high for my cook - - - the low part is just "extra cooking time" and better smoke flavor.

[bobcat1]

1st up Pork Tenderloin. Yep it's dang good!

[bobcat1]

Cooked the ribs an extra hour. dumb move but they are tender. Some bones fell out when I picked them up. Yard bird turned out great. I think I have found my rub, sauce and pellets I want to use now.

[bobcat1]

Well Dangit. I must have wrapped the brisket too soon. Bark is a little light for me. Very tender, juicy and great flavor though. And that new knife and cutting board are the bees knees.

[bobcat1]

Help me out fellas with my bark. Maybe I should stop wrapping with a pellet grill altogether.

[GRailsback]

Nothing wrong with the looks of those groceries. Am I going to have to order some of that Pecan Rub?

[Sailor Kenshin]

All of it's lookin' goooooood.

[OldUsedParts]

Ya done yerself Proud, Sir

[bobcat1]

Nothing wrong with the looks of those groceries. Am I going to have to order some of that Pecan Rub?

You'd thank me later. Maybe I should have put that on the brisket. A buddy told me to wrap no sooner than 160 and quit the foil and go to butcher paper. Guess I'll try that.

[TX1911]

It all looks great!

The temp on the pit is about what I get on mine as well. Fluctuation is normal. The range you mentioned doesn't strike me as excessive at all.

On the wrap, I don't wrap until I get the color I want on the bark. Internal temp for wrapping doesn't mean much to me, personally. Sometimes I let them roll nekid the entire time.

Experiment and see what works best! You get to cook more that way!

[castironchris]

All of it looks great to me!! Well done!!

[TexMike]

I would be happy with that anytime.