🔥 What's Smoking/Cooking on your Pit Boss?

Flank marinated in W fireshire sauce.
 

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Weather has been bad here in the Cleveland area so went a couple weeks without cooking on the Pitboss. Got it out today to try my first tri tip. Went pretty well other then cutting the tri tip. I really struggled with finding where the grain of the meat changed. I probably butchered the meat (literally) but it was tasty and the family enjoyed it.
 

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Anyone have any tips on slicing a tri tip? I tried to watch some youtube videos and look up some pictures but if anyone has a really good instructional video, let me know. I was overall pretty happy with the cook other then that.
 
Weather has been bad here in the Cleveland area so went a couple weeks without cooking on the Pitboss. Got it out today to try my first tri tip. Went pretty well other then cutting the tri tip. I really struggled with finding where the grain of the meat changed. I probably butchered the meat (literally) but it was tasty and the family enjoyed it.
The one you have there barely changes. It's that very small tip on the right side of first two pics.
 
Tried doing a pound cake. Lesson learned ...rotate while cooking!
Tasted good & was moist.
Set at 350
target internal 205-210, reached in about 30mins but cake was not done. Gave more time until it Checked as done.
I had 4 probes in it 2 from the PB & 2 from the Inkbird I just got. Big difference it the readings at time about 40 degrees.
Overall semi happy with the cook.
 

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Tried doing a pound cake. Lesson learned ...rotate while cooking!
Tasted good & was moist.
Set at 350
target internal 205-210, reached in about 30mins but cake was not done. Gave more time until it Checked as done.
I had 4 probes in it 2 from the PB & 2 from the Inkbird I just got. Big difference it the readings at time about 40 degrees.
Overall semi happy with the cook.
Nice.I've done cinnamon rolls and a strawberry rhubarb pie in my 1600. They really are versatile machines!
 
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