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Same cook as the prime rib basically. See it on my Instagram @mksfl . A dry brined prime beef tenderloin slow smoked at 250 to 120 internal the reverse seared at 550 dome. About 2 hours total. The wines were fabulous. I am on a mission to drink them all before I kick it......been sitting on these since they were released.

Beef tenderloin looks absolutely perfect. I'm sure some of us could help you out with the wines.

Grilled some sausages on the KK for some added flavour. That is leftover salad, how sad is that.

Just my opinion: 1. I'd think at least 6 at a time on a 42. I've done two on the main grate of my 23 and pretty sure my 32 could handle at least 4. To size it up, just lay them all out in their cryovac on the grates until it's as full as you'd be willing to go. 2. Matter of personal preference and what you're comfortable with. My advice would be to stay with what you know and not mess around. Personally, I like 275 for brisket, but that's just me. 3. Same temp will give you the same result. At 275 I think you'd be looking at around 10'ish hours. 4. I wrap in pink butcher paper just after the stall and this does shorten cooking time. My 10'ish hours estimate above is based on wrapping. But, again, I'd stay with what you know. Or you could try doing just one at 275 with butcher paper wrap and see how it goes.

I highly recommend the KK cover. The sunbrella material is tops in the boating industry and is well worth the price.

After 16 hours, a meateor! This was marinated in Gojuchang for over 24 hours before hitting the smoke. Will be pulled and tossed with Stephen Raichlen’s Korean BBQ sauce and served with kimchi on a bun later today. Saw someone (don’t remember who) had trouble with running out of fuel on a long cook. Here’s my half basket after running 18 hours on coco char. Could have easily done 24. And the temps were sub freezing overnight as well.

Have both and I'm looking for the best way to install. Thanks.

Thanks. Building the home on the country's 5th deepest lake, Pend Oreille and moving in in '16 was a dream come true. The view never gets old.

Would love to help you with your "wine problem." I'm sure that the '89 Lynch-Bages was amazing.

Physics - pretty hardcore. Where is she studying?

Crikey, @MacKenzie! You are hardcore! No pics, but it was 32F here for Thanksgiving and I had the 32 cranking (notice a theme? 32...32...it's gotta mean something...). Was trying to avoid the same ol' brined turkey routine, so did a Tea-Rubbed Maple Turkey (recipe from Milk Street) that was off the charts. Smoked that with a bit o' peach wood (just a hint to accent the tea rub). Also did a smoked beef tenderloin that had the guests swearing off turkey for life. Just a salt n' pepper rub smoked with a bit of cherry wood (again...less is more here). Doing a Korean Style Pulled Pork on Saturday. Gotta get my daughter fully fueled before we send her back to school to power through final exams. She's majoring in Physics...love that kid... ...and here it is before 8:00 AM and I've got 90% of my Black Friday shopping done thanks to Kerblam! (my new name for Amazon thanks to the latest episode of Doctor Who).

You want the grill to be ventilated to some extent so condensation doesn't become an issue with swinging temps. It can become waterlogged over extended periods if things are tightened down too much. Don't ask me how I know.