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For the record, I am looking to see what I can do about the second, uncut, but smoked, point.

I wanted to try something a little different with a couple of points. 9 hours at 275º wasn't quite long enough( chose not to use a quick-read thermometer), as the fat didn't completely break down as it should. I let them both rest, wrapped in plastic wrap, then popped one in the refrigerator...

I gave the Inkbird a run today, and it did great! I did a couple of frozen chicken breasts that I smothered in pesto. 145º for 2.5 hrs. Finished it with a quick sear, then free-styled a sauce with the fluids in the vacuum bags. Served over tortellini.

Skirt Steak demands a good char and Medium to Medium Rare attention. That looks amazing! Texas!

It was a little mild, but I it was all done pretty quickly. I want to do one a little slower and more intentional to figure out the smoke output and flavor. It was all off within 2 hours, at 225.

Thanks Inkbird! USA. This would be an upgrade from my analog therms.

That's what I needed to hear!

Thanks! The paper I got from Sam's is not coated, but I grabbed it before finding out about the peach/pink paper. The last thing I want is for the paper to dissolve, but the other part is that it is only 18" wide and the typical brisket is at the very least 20". If this paper is find to use...

So, I grabbed a roll of wrapping paper at Sam's, but wonder if it the correct type. https://www.samsclub.com/p/duro-bag-white-paper-roll-18/151200? It's the only type I can find locally, without ordering online. I have also noticed that the paper I get at the butcher's is waxed or coated. I'd...

Now it’s time to seal up and modify my Smoke Hollow 4-n-1 to see what kind of stick burner it can break my be.

Success. Crisped the bacon under the broiler because I cooked it all at 225. Since I made too much of the "stuffing", I stuffed a Pork Tenderloin and an Avocado.

Maiden Voyage: ABTs, Stuffed Pork Tenderloin, Stuffed Avocado, and Sausage.

Because everything is awesome in Texas!!! Bacon Up!

I need to address the thermometer choice(4 or 6 probe model), grab some lumberyard pellets(I currently have Pit Boss), and decide whether or not I need a heat defuser. I will probably not use the flame broiler function since I have my gas grill right next to the PB. But I'm about ready to Rock...

You and me both. I went out on a limb, going with the Austin XL, but the deal looked hard to beat.

All I did was prime it, closed the flame shield/deflector and let it go, setting the temp at 450, but it was blazing! After letting it run, I hit the power button to let it cycle down and eventually it went off. I don't have a "good" thermometer, other than a digital, wireless Brookstone probe...

Heck, count me in, USA!

I bought and assembled the Austin XL, now I am letting it cure/season at 450 for 30-45min at a P3 setting. In the meantime, I noticed some areas where the smoke leaks out, instead of the smokestack. Should this be a concern? I understand that smoke management is less an issue with the Pellet...

Thanks! I didn't know if there were any suggestions beyond the instruction manual. Next thing is to find out if there is a Austin XL(1000, 1100) modification thread to see what folks have done to optimize their pellet smoker to keep good temps and maximize smoke flavor.

I did pull the trigger on what looks like a great deal. Pit-Boss Austin XL, $425 out the door. It took an hour and a half to assemble this morning. My assumption is that it needs to be seasoned, to burn off the junk and oil on the inside of the barrel. Any suggestions?