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Pork shoulder question...
Guess I forgot to mention that.... My cooking temp is usually 225-250.... Got a WSM and she holds the temp pretty good.... I don't open except to add wood through access door. I guess, really I was just wondering I'd the time difference between foiling and not foiling was that large. I mean... -
Pork shoulder question...
Bored and browsing the forums and figured I'd ask since its happened multiple times. When I do my butts my target meat temp is 200 - 205.... I prefer to not foil my butts because I really love the heavy bark, but every time I've tried to not foil (only a couple times), it takes 8 hours to go... -
New to the forum and already needing help!
Hello everyone! My name is Richard and I live in Yokosuka, JN. I have been trying to get a vertical smoker (Weber Smokey Mountain) shipped from the states but apparently the size is too big. There are Kamado style smokers that originated in Japan, so I would think I could find one somewhere...
