Man, that looks fantastic. A smoker will have to be in my future at some point.

I hope you enjoyed the cigar! :-)
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I certainly did. That was one tasty treat. Thanks again! :-)
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I did some ribs a few weeks back with Peach and Apple. First time I had used Peach and it was phenomenal.
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Good call, man. The multi-wood action is the best!
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That looks phenominal brother!

Do you remember what pit temp you were running?


Mental note, find a butcher out here that leaves more fat on the shoulder cuts - I now see why my pulls are always just a tad on the under-moist side, not dry, just not as moist as they should be.
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It ran 200-225 the entire time. And I agree...I always get the fattiest pork butt available. Now I'm hungry!
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Image

Please tell me you had the exhaust open when the food went on there. Try to never choke the exhaust, only the intake to control temps.

Nice looking unit!
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I find that it's the cool down period is what makes the pulled pork really tendor (assuming it's fork tendor before taking off). I'll cover the butt on a pan with ceranwrap for 3 hours before pulling.


Some tie the butt with twine to keep it together and heat even. I am going to do that on my next one as I am not sold on it, but it makes sense.
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I usually keep it 1/2 way open. Can you elaborate why you would not want to choke it? I do control temp by using the intake.
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First.... NICE JOB!
I started to drool, for pete's sake.

The exhaust closure is bad, control from the intake is definitely better.

By using the Intake, you are controlling the fire.
You will learn better control, and save yourself the wood and fuel that would otherwise be a waste.
You'll learn the difference between a light smoke and a heavy smoke as well. You'll also be able to cook at even lower temps, as the heat will exit easier.

I've run at 180-200 until the meet hit the upper range, to add to the smoke penetration. One of my last smokes took 18 hrs, and had an unbelieveable taste. :-) :-) :-)

And, by the way, hickory and apple or hickory and cherry are the best combos for pulled pork!
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Exactly. It's all about controlling the fire. Outside of that, BBQ is set and forget.

Making food smoky is no problem when all it cooks with is wood and charcoal. Actually it's harder to keep it from tasting too smoky.
Wood type and ratio to charcoal determines that.

For sure you do not want stale smoke inside. I never choke the exhaust unless I am cold smoking and that may burn just 10 minutes.
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