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I did not use the clip on the hose, mine is like you described. I have not noticed the hose getting too hot, but my cooking temps are always below 300 F.
OK, so I got her done. It hit a bit of a stall, so I ended up wrapping in foil at about 165* IT and cranked up the smoker to about 275*. IT showing 210* on the Maverick after about 5 1/2 hours, so off it came to rest for awhile.
Out of the foil and shredded. It was a bit tough to shred...
OK, so it's time to try my first chucky. It's on the Masterbuilt now, cruising around 240* F with some hickory and oak for the smokey goodness.
About 3# rubbed down with SPOG. Plan to pull the beef so I will take it to 200* F or so IT.
Really nice job on the tri tip! I don't blame you at all for buying and hoarding all the tri tip in New York. Like PatronMan said, this is a west coast thing, my favorite meat to smoke.
I have a round grill grate that I have been putting on top of the MB chip tray and my pan on top of that. Maybe I will try taking out the chip tray and put the grate and pan right on top of the burner. Darn, now I need to find something to smoke!
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