LMichaels
TVWBB 2-Star Olympian
So last night I threw on a large cowboy ribeye as daughter, her partner and all the kids were here. Me, daughter, grandson and even the little ones, don't want an over cooked rubber steak the way my wife and daughter's partner do. So for them I tossed a couple small tenderloins on (please don't hate on me for this, I've already confessed my sin) 
On the giant cowboy, I inserted a Chef IQ probe. Told it I wanted med rare finished product, and slapped everything on Big Z. I set it for 225 and let it do it's thing. Producing very generous smoke for me, holding well on temp. When the tenderloins had reached med well temps, I removed and tented them into a warm (150ish) oven to hold. At this pint the cowboy was only up to 100. So I cranked Big Z up to 350 and let it all ride (though did flip the cowboy a couple times). When it hit rare/med rare it too was removed and tented for a nice 15 min rest.
Nirvana! My knife was going though like it was falling. Steak had a gorgeous crust, great smoke on it (though to clarify NOT "smoked"). Big difference. If you're a pellet head give the technique a try. I can't relate times as I wasn't looking at that. I was using temps only.
On the giant cowboy, I inserted a Chef IQ probe. Told it I wanted med rare finished product, and slapped everything on Big Z. I set it for 225 and let it do it's thing. Producing very generous smoke for me, holding well on temp. When the tenderloins had reached med well temps, I removed and tented them into a warm (150ish) oven to hold. At this pint the cowboy was only up to 100. So I cranked Big Z up to 350 and let it all ride (though did flip the cowboy a couple times). When it hit rare/med rare it too was removed and tented for a nice 15 min rest.
Nirvana! My knife was going though like it was falling. Steak had a gorgeous crust, great smoke on it (though to clarify NOT "smoked"). Big difference. If you're a pellet head give the technique a try. I can't relate times as I wasn't looking at that. I was using temps only.