Lloyd Fox

Strung two fresh elk tenderloins together with twine and smoked it. Iron Skillet sear after and here are the medallions. Was fantastic.

Smoked and reverse seared Prime Beef Tenderloin. Smoked to 127, pulled and wrapped in butcher paper. Smoker temp back to 650 and 90 seconds per side.

Thanks! That will be my second order of business tonight.....first is open a good beer.

Looks great to me, especially if the hook height is easily adjusted.

I've had my KK for many many years now and use it more than once a week. The counter weight for the lid is no longer sufficient. Is there a way to correct this?