Plastic star with glued magnet -

Why did you do this? Not seeing it.

Well, I'm old so sometimes when I lift that hopper lid I can't remember what those pellets are.  So I devised a 2-part strategy to deal with this.  I made that star which tells me what flavor those pellets are.  The second part is that I use a scoop to remove pellets from the hopper.  The current pellets will have that pellet scoop in that pellet pail.  If these 2 things disagree, I check my smoke log but they almost always agree.

Good pics Bentley.  Hot bread smeared with butter--

Oh man I love homemade bread fresh out of the oven with butter. I make fresh buns all the time.

I did a reverse seared strip last night. Set the Camp Chef at 200 degrees, pulled the steak at 100-105 internal temp. Then seared on the Blackstone until 145.

 NICE!

That looks mighty tasty.  When finished, I would drink that jus!

I love the color of a reversed seared steak. I'm sure that it tasted as good as it looked.

Good times!!

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That's a serious lineup there, the charcoal unit in the background looks lonely.

I've missed out on most of the Tri-Tip threads so I'll post last nights cook here.  A smaller one under two pounds.   Marinade in moppin sauce and garlic powder and a ton of black pepper (just what I had sitting around.)   Smoke for 90 mins.  IT was 110, reverse sear on the gasser for about 5 mins total.   I wasn't in a hurry to eat and had a lengthy rest.  Over 30 mins. 

I'm about every third week now on tri-tips.

DK
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Oh yeah.  Nice!  They have a great beefy flavor and aren't tough if cut right.  I couldn't get them until last year but now, like you, am cooking them more and more.  Nice cook.

That's a serious lineup there, the charcoal unit in the background looks lonely.

We put this together for my church to cook 14 turkeys..... Came out great

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Beautiful color & skin looks nice & crispy

Turkey's gone but we still got lots of leftover smoky turkey gravy, so we had CFS and fries with it instead of the usual white gravy. I may like it better this way.