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Third butt/pork collar?

post #1 of 5
Thread Starter 
New try

2.5lb pieces, rufus teague rub and added mainly garlic and onion powder, chili, salt and some herbs

Having some issues with temperature after a while. Hard to maintain steady temp with smoke production. Using coal and hickory chunks mainly.

Wife and kids gardening while i went for mcdonalds. Upon returning the coal wasnt burning.

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Meat looking like this


To be continued. Hopefully without having to relight it!
post #2 of 5
Thread Starter 
Worked quite well
One fir dinner, the other one is still on to become pulled pork


post #3 of 5
Thread Starter 
Took it off at 199. Crust seems nice, rosemary not burnt so probably no big problem with temp spikes.



My biggest concern is the problem with having to relight the coal. How do you handle to little burning (pardon my english)?
post #4 of 5

You need slightly more air if your coals go out.  I keep my exhaust wide open and just a sliver for the inlet air vents.

 

"Points" for that great smoke!

 

Mike

post #5 of 5
Thread Starter 
OK! I've been worrying about temp rising too much and kept the exhaust with just a small opening. Will try that next time! Thanks for your advice
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