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Exactly! And, that’s the right stuff. Note that it is rated for temps to 1800F.

Meat prices around here lately act like they were printed on a ping-pong ball; up one day and down another. Kinda like playing the commodities market.

I’m away from the house for a few days, but when I return I will check on the ignitor and take a photo. My recollection is that it is just slightly proud of the end of the tube.,

I’m late to this discussion, but have been watching the thread for a while. I’ve had two RT-340s (recently sold one) for about four years and have always started them with the lid closed. Never had a lid pop. And, I’ve never noticed any “bluish” startup smoke. Maybe I have just not been paying...

And, with threaded SS components, adding a bit of high-heat anti-seize will pay big dividends if you ever have to remove them. Don’t ask how I know. :rolleyes:

I can’t hold a candle to @Greg Jones and his documentary skills. ;) That said, check the Recipes Section for my best effort from the notes I took on the last pork tenderloin cook. And, give my best to the very nice lady who wanted the “details” of an old guy’s pork tenderloin cook. :rolleyes:

Marinated Pork Tenderloin smoked on the RT-340 Marinate the pork tenderloin(s) in the refrigerator for at least four hours (preferably overnight). See my marinade recipe below or use your own favorite. Use a large Zip-Loc bag for marinating and, after putting the tenderloins and marinade in...

I agree with @Pacman; it sounds pretty normal.

Nicely done! Where did you obtain the wood?

I guess it is because I was raised on the West Coast and my dad was an avid salmon fisherman, but I wouldn’t touch “farm raised” salmon with a 20’ pole. My experience is that it has little to no actual salmon flavor and tastes more metallic. Like I said, I am certainly NOT an objective commenter...

Therein lies the problem for those folks who view such bans and regulations as the government taking away our freedom. :rolleyes: Just sayin’. ;)

@Greg Jones, those ribs look outstanding, but you only got two of them? You’re a better husband than I. If I’d cooked those ribs, I’d have gotten at least half of them unless, of course, I was already in the doghouse and needed to recoup my losses. Hmmm. :ROFLMAO: :ROFLMAO: :ROFLMAO:

Yes, Grasshopper, one needs to strive for “balance” in all things!

Let us know how that works out and where you go from here.

Thanks, @Greg Jones. The dinner invite must have gotten lost somewhere in the internet ether. ;) I do pork tenderloin fairly frequently and haven’t found it that hard to cook. Two things that I think make it easier; marinate for at least three hours (overnight is better) and cook mostly at a...

Pork tenderloin done on the RT-340. Marinated for 4 hours, then cooked at 200F until IT was 120F. Boosted the temp to 275F for a 30-minute finish at 140F IT. Rested for 30 minutes wrapped in a beach towel before slicing. It was tender and juicy…and, tasty.

What @charlesrshell and @Greg Jones said.👆

Nothing wrong with “country boy.” That looks great and I’ll bet it was tasty.

I have had some bridging problems with the Recteq Ultimate Blend pellets. Some were more than 2” long and bridged the openings in the safety grid. I have now quit using them. Instead, I am using Lumberjack, Kingsford or Bear Mountain pellets, depending on what I find available locally. In the...

To me, this sounds like a pellet feed issue; bridging perhaps? Have you emptied the pellet hopper and auger tube to check for any obstructions? I have found some “interesting” items in bags of pellets. Do the pellets you are using have some unusually long ones (1.5” or longer)? Sometimes extra...