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Jumped off the deep end and did a small chuck roast as practice to do a high dollar brisket. Came out pretty good for a guy that just got a pellet grill. Did a couple marrow bones also. Sorry but I just had to taste the bones!

Finally got an O face from my wife with this little pork tenderloin.

How long has the Stampede had the new louvered smoke vents and has anyone else noticed that it is very easy to see that the "hot " end of the grill is at the drip pan. Just look at the color of the stainless steel under the vents. Looks to me like no way I can get even heat.