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Little 4 lb pork butt on the mini. Rubbed with Jeff's rub then smoked over hickory, apple & peach.This was right after it came out of the stall, at about 175. Unfortunately, my Guru food probe got fried during the reverse sear of the porterhouse last weekend. (it actually caught fire) So it was...
Thanks! The label on it said porterhouse, so that's what I went by. The only difference I notice between the two is that a t-bone has a smaller tenderloin portion. What about it makes it look like a t-bone to you? (I want to learn!) It was marked a "select" porterhouse, which I think just has to...
Reverse Sear Porterhouse on the mini. Smoke over pecan & cherry until 120 degrees.
Reverse sear. (still can't bring myself to do caveman)
Served with home fries and sauteed spinach from the garden.
Nom!
I haven't had any problems with blowing ash. If you look at my pic above, the fan ends-up pointing slightly up. So the fan brings air into the chamber, but it's not blowing air directly on the coals.
Everyone here advised me to build the charcoal basket, so I haven't tried it without.
Best of...
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