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Recent content by Full of smoke
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I am not sure, possibly from not cleaning out pot from last cook. I normally clean out the pot after every cook. I did a smoked meatloaf for 4 hours a few days ago. That ash was left in the pot. I think that was it.
Was cooking a 13lb pork shoulder on the pit boss 1100 pro last night. It went on at about 11pm. Before I went to bed (1:30 am), the IT was about 135. Woke up this morning around 8 and smoker fire pot was out and reading 80°. The it on my thermo pro probe read 165° for the meat. Don't know how...
So, this is my second Tri Tip I have smoked. I cannot get over how quick the smoke is 2 1/2 hours ish. The flavor and ability to turn this slab into any meal i want. So far my favorite after the initial chow down is making an old fashioned sandwich and some firehouse coleslaw to go with it.
I am at our farmhouse in columbia NC now for the week. Love it here. I cannot wait to go home and try some recipes I have seen on here. Especially the wicked baked beans
Good afternoon all. New member to this forum, but in have been lurking for months. I have a char griller trio. Looking forward to learning from everyone here.