PBX owners...let me hear ya

[Alabama Smoke]

Jerod Broussard and fzxdoc just saw your comments and edited the post. I meant to say 240F ambient at the grate. The reason I experimented with that was two fold I guess. Less temp usually results in more time for more smoke when the dish cooks quickly such as with pork tenderloin. Also, Carol and I have decided we think a pork should is softer and juicer when cooked at a lower temp than around 280 to 300F.

[Jerod Broussard]

Whew.....of course I know a guy that smokes turkeys at 175-F.......