That's only if you're stuffing and then wrapping but up to secure with twine. I'v always smoked tenderloins whole, you can always sear after if desired.
If anyone is in the market for a kamodo style grill, Sams has been carrying vision grills and they look awesome. Like 550 for the grill, the additional rack on the inside, side tables, nest, removable ash caddy. If I was in the market that would absolutely be my purchase
Ive asked this a few times, got little response. What smoker do you all use? Offset? Vertical? BGE? Traeger? Charcoal, wood, or pellets?
Ive got a cheapo Chargriller offset my wife got me 3 years ago. Ive literally burned a small hole in it with how much I bbq. I do charcoal and I saw some split wood in half to fit the firebox. Looking to upgrade for a legit smoker this summer or next.
Large BGE and Weber Smokey Mountain Use hickory chunks the most. Throw in various fruit wood chips when smoking pork.
I've really started to appreciate oak as my base smoke lately. I'll add a little apple, cherry etc as needed but oak is almost always there
Heading up a chili cooking team this weekend. Need to make at least ten gallons of chili for the event. Have the base recipe which is 1lb ground beef, 1 15oz can of beans, 1 14.5 ounce can of diced tomatoes plus peppers, onion, garlic and seasoning. What's the multiplier here to get it to to 10-15 gallons? Was thinking 20lbs of beef? Help