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...I think the heat was going straight past my ice packs and waeming everything up. Once I switched it up, the temp around the cheese dropped 10*. We'll chalk that up to a lesson learned. Now it's gonna sit uncovered in the fridge overnight and then get wrapped up tomorrow, except for the...

I'm not gonna be turning the unit on at all. I have a probe I'm gonna rest over the AMNPS between two blocks of cheese since that's gonna be where the heat is coming from. But thanks for the heads up on the temp, I don't want it to start running haha Can't say I thought of that! I'll use the...

...control. I was thinking that I'll just take the chips tray out and leave the loader out about an inch with my vent wide open. The temp here is 45* so the outside air shouldn't be too warm as it goes in, plus there's a good breeze as always in my neck of the woods. I have some pepper jack...

Most definitely! The one on the right went straight to my neighbors house whole while it was still hot and the other I mixed with my finishing sauce after pulling. I even threw in some italian sausage I made the other day to get on their good side, haha.

And done! They've rested, they're out of the jus and now I just need to wait to skim the fat and pull, pull, pull! Since they were boneless I tied the butts and put em in the pans cut side up so all those nooks and crannies had juices pooled inside. I have to hand it to you all, I went to the...

Thanks folks! So far so good. I had to relight the AMNPS early in the a.m. but it only had half a row to go so I dont think they missed out on much smoke, so now they're foiled and waiting until they hit the 195* mark. So far so good!

I started my first smoke with my a-maze-n pellet smoker. I'm about three hours in and it's chugging along just fine with TBS aplenty. I put the butts in a foil pan with a rack in the bottom with sliced onions and garlic underneath to mix with the jus. In about one more hour I'll put my probe in...

...today and threw on a bunch of onions. I did two sweet yellow and two white, cut like you would a cake (crosswise four times) for three hours at 250*. They turned out pretty good! I'm planning in using them in onion dip for a family function. A little hickory finished with mesquite is the wood...