Tundras live: Dumb Dad Jokes, Incorrect Opinions, and Relationship Advice.

Clearly I need to do some more research on this BBQ Guru device.

 

I suspect I would always pick the 2021, assuming it doesn't have any issues, but 100% if the vehicle in question is a Tundra.

 

This.

 

You bring up a good point about the number of winters the vehicle has lived through. Has the 21 had any frame treatment done for salt? Clearly not a tundra or a taco... you going to let us in on the make and model as well or will that be revealed after you purchase it?

 

I would consider bad rust an issue that would push my away from the 2021. Still wouldn't buy a 2024 Tundra, though.

 

I'll there too!!

 

Me, waiting for @LarryDangerfield to give us more details...

 

I was able to get NYE off, and as much as I'd love to attend this, I'm 1000% sure the lady will find somewhere or something to attend. Honestly, as long as its close to home and doesn't require a lot of energy expended for bullshit tolerance, I'm ok with it. Beats being at the station waiting for everyone else's stupid pills to kick in causing us to run about every hour or so after 9 pm until 0 dark thirty.

 

'21

 

If the frame looks to be in good shape I'd go with the less milage older version.

 

My wife and I were first in line for tickets. I was able to snag front row seats on the couch.

 

Hmm, my vote is for the newer, higher mileage. Low miles can be detrimental too. Like if the car is run on many short trips and not warmed up enough.

How many miles do you drive each year? Buying a higher mileage will save you some coin, but in 2-3 years it will be average or low depending on how much you drive…

 

but you are entertaining it...

Such a tease.

 

If miles versus years is a toss-up for you, and either engine is expected to get another 100k miles without trouble; pick the one you like looking at more, or that has the bells and whistles package you like more. If I'm not being obvious...

 

The more miles on a used vehicle, the more miles where you don’t know what the dumbasses were doing when they put the miles on it.

 

I'd agree with @Blue Thunder 's train of thought. Assuming it was the first '24 off the assembly line in October 2023, the previous owner put almost 4k miles per month on it. Those are largely highway miles; and someone who's driving that much doesn't have time to go to Sedona and crawl rocks... Highway miles are much easier on an engine than jotting-around-town miles.

 

And the more opportunities they had to skip the required maintenance.

 

To you future pit masters at high elevation, something to consider is, well, high elevation. Be aware of needing to compensate with temperature and duration. Maybe I'm off my rocker, IDK, but hear me out.

When I got into cooking with a pellet grill (Traeger), I would end up drying the f*** out of meat or it would get up to temp too fast. It didn't matter whose instructions or advice I followed.

So one day I got a crazy idea and thought it had to do with elevation. Everyday for a week, I boiled water and checked the temp at which it would reach boiling. I found that water at my elevation of 6,320 freedom units (and varying atmospheric pressure & density) would boil between 196-199º.

I gradually reduced cooking temps by 10-20º so I could lengthen the duration of my cook and get more flavor and/or bark.

I have a small Traeger because frankly, I don't need to burn through 10lbs of pellets every time I use it, which is primarily for my wife and me. I'll eventually go bigger. That said, I've not been able to smoke a full sized brisket, and will carve it up into thirds. Here's a few samples of how things turned out. Mind you, I'm still a newb.

Brisket flat cut with dry rub then Susie Q's zero carb sauce (because Keto):


Burnt Ends again with Susie Q's zero carb:


Flank with a 24hr carne asada marinade:


BBQ chicken smoked for 3 hours before cooking with high heat to caramelize the sauce and bring completely to temp:


And bacon wrapped filet mignon, ~1.5 hour smoke with reverse sear:

 

This is the one I have:
https://www.bbqguru.com/product/ultraq/

I never get up to check and adjust in the middle of the night. It’s pretty much set and forget. Just let it get up to temp before closing, and make sure you’ve got enough charcoal.

 

Plus you don’t have to swap out pellets if you want just straight up Alder. That’s another nice thing with a big Kamado.

 

I'm so nervous to mess up a brisket I haven't even tried one.

I'm drooling over the looks of your meat though. Nice smoke ring and good amount of bark. Well done.

 

Thanks