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No pix; sorry. It was almost really good. The oven finish at 300° got from 155° to 205° really fast and didn't spend enough time from 160-205°. So the fat and collagen didn't completely render. I did at least one other and maybe two other things that were probably mistakes. First, I put the...

Yeah......about that. After holding another hour at 156°, the IT finally moved...to 154°. My wife was being as patient as Job, but the stall ran into a scheduling problem. So this butt is going to get finished [head=hung_in_shame] in the oven. Learning experience. Gonna wake up - earlier - on...

Gotcha.  Thanks for the wisdom! We're about two-and-a-half hours into the stall at 154°. Added some lump and got the smoker leveled off at about 245°. Looking forward to pulled pork in 2-8 hours... ...Ooooh! 156°!

Direct sunlight appears to goose the temperature by about 5-6 degrees. Does that make sense? It's a big hunk of black metal, but that seems a little high.

I've run the smoker a few times to get a sense of time to heat up, burn rate, etc. Smoky chicken drumsticks make awesome chicken salad. Smoked serrano/poblano salsa is quite good. Smoke ring on a brat is almost laughably impressive. Putting our first butt through today and have a couple of...

Saw a deal on a Cuisinart WSM knockoff and decided to jump in. My wife and I spent four hours smoking some dry-rubbed chicken drumsticks and a little under an hour with some apple juice-brined pork chops. The chops were awesome, but the smoker never got above 215°F and the drumsticks didn't...