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I would imagine a combination of staggering and wrapping and holding will be the ticket! Good luck and have some fun!

I've lied to my charcoal a couple times, too. It's a give and take relationship.

That app looks scrumptious!

One other thing is that I don’t think Chucks like a really long rest. 1-2 hours is ideal to keep them moist. Good luck!

Yeah. That sounds like a good thickness. Here is my most recent chuck cook- https://tvwbb.com/threads/double-chuck-sunday-surprise.101051/

The cook is about 250. I wrap late, usually around 175 in paper. Take it to 192-194. Probe for tenderness. Rest and then slice. I like the 192-194 temp for slicing and a moist product.

For slicing I have the best results taking it to 192ish. I wrap late. The cook is at 250. Give it at least an hour rest.

Maybe the storage bin is nearby but being used for something else? See if you can find it, as it does come in handy.

On Performer. Cheers!

Grilled up some tenderloins with just some of my Santa Maria rub and got some taters going. Inside the cramped vacation rental kitchen Magic was happening- roasted GB’s with fried pancetta and buratta. The buratta was room temp and soft and silky. Cheers!

The dreaded Charbroil did OKGonna test it more tonight!

Sunriver, Oregon vacation rental-Cheers!

That’s some good living right there! Those fillets look amazing.

Nice char and perfect doneness! Retirement looks pretty darn nice!

Thanks Chuck! (I think) Ha! I had some very good help with the stuffing portion which is what I was most worried about. It wasn't as difficult as I thought it would be but it was nice to have someone crank the handle on the stuffer while I managed the filling and casings.

About 155

Finally got around to doing my first batch of sausage! This was a three day project that follows a Texas style recipe. Did 10 pounds. Day 1- the prep! Cubed and seasoned. Day 2- Grind and stuff! Big shoutout to @Peter Gallagher for sending me the stuffer! First grind-Did a second grind, added...

Nice variety of cooks!

Love the look of that stir fry!

Mostly Webers (Kettle, WSM, several cooks on a WSK) and then I have also used a BGE on a few occasions and fooled around with a Traeger a time or two. The smoke profile on the Huntsman is well layered and pronounced, but not off putting. I love it.