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    Lumber Jack Pellets at Rural King.

    I've never tried lumberjack before but saw the $5 deal near me so went to check it out. Was pretty picked over when I got there but I did get a bag of pecan. My theory is they're going all private label. The RK near me had pallets of all kinds of the RK brand but most were plastic wrapped.
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    Tennessee Rainbow

    Great pics. Here I thought I was going to see some rainbow trout. 😃
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    Tennessee Rainbow

    Great pics. Here I thought I was going to see some rainbow trout. 😃
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    size matters? 18"vs 22"

    What the others have said. Go bigger. I bought an 18 inch Kamado a couple years ago. It's great but there are times I regret not having the extra room.
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    Holiday weekend burnt ends

    Looks mighty good. I had the same idea today.
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    Podcasts?

    I listen to the BBQ Central Show. It's not strictly related to cooking but is centered around all things Que. I also catch Malcolm Reed's How to BBQ Right.
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    Pellet grill issue

    My unit has low smoke, high smoke and then temps ranging from 150-500. I had it at 250. I have an email in to Camp Chef. Hopefully hear back in a day or 2.
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    Pellet grill issue

    Yes, the read out on the controller. I may just swap out the controller with a PID unit. And if that doesn't solve the issue also do the internal thermometer.
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    Pellet grill issue

    Thanks for the quick replies. I do have a secondary thermometer to check. But it started at the tail end of my cook so I didn't check. I'll contact CF and look for a loose wire. It kinda is a deal. Because temps don't swing that much so fast. And if it's not accurate it won't know when to...
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    Pellet grill issue

    Was smoking some wings last night and the temperature in my camp chef was bouncing all over the place. It would go from 250, up to 270 then back to 230 in a matter of 30 seconds. That's never happened before. It's always been a gradual increase or decrease a couple degrees at a time. Any ideas...
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    Brisket Sale

    Same here. Kroger around here is still $3.49/lb at best.
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    Rib question

    Ended up doing 3-1.25-.5. Internal temp was 195-198. Put squeeze butter and brown sugar in the wrap. Turned out very tasty.
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    Rib question

    Definitely check temps but I let that get away from me and went by time instead. This was also the first time I ever wrapped as my ribs came out a bit dry in the past. I'll give 3-1-1 a try this time. Thanks
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    Rib question

    Thinking of some ribs this weekend. Last time I did 3-2-1 with St. Louis cut ribs. I feel they came out a little over done. When I unwrapped them they were almost falling apart. If I were to back off some should I do 2-2-1 or 3-1-1?
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    Jerk pork tenderloin

    Today was the day. I chose not to brine and made my own marinade. It wasn't the one mentioned about but essentially the same. It smelled amazing. I put the pork on at 12:30 at 225. By 2:00 it was cooking too fast so I backed my pellet grill down to 200. That slowed things down until it was...
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    Jerk pork tenderloin

    Chefjimmyj, Thanks for posting those pictures. Turns out this time I have a loin roast not a tenderloin. Does that change any opinions on brining? Fuelling - thanks for posting the marinade recipe.
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    Jerk pork tenderloin

    Thanks for the replies. By not brining do I run the risk of drying it out? Will post pics and thoughts on the cook.
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    Jerk pork tenderloin

    Hello all A couple weeks ago I smoked my first pork tenderloin. A 2.5 pound piece that I brined in a mixture of water, salt and honey. It turned out fantastic. Fast forward to this weekend and I have a 4.5 pound tenderloin that I would like to try jerk pork with. My question is should I...
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    Want to use old bay just not sure where

    Stumbled across this just today. Old bay is hanging out in the rub.
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    Rub brands

    Malcolm Reed has some nice rubs (killer hogs). The AP rub is my favorite. I've done briskets with nothing but that and they've turned out great.
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