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IT was 200 when pulled, then wrapped in foil and towels for an hour and fifteen and placed in cooler. So given that the thermometer has an error margin of +/- 5° F, I may have been spot on. I remembered that the water pan had actually evaporated completely, so I'll be on top of that today. As...

Thanks to all you pioneers who blazed the trail ahead of me, this pork butt came out beautifully! Great flavor, pulled easily (just a *tad* dry), nice bark, and I have another one in today. (Big party coming up this weekend). With that said, any tips on storage of cooked meat and reheating...

4.1 lb. bone-in pork shoulder, sat for 30 hours in a mixture of dry rub and Dijon mustard in a bag in the fridge. Went in smoker after sitting out for one hour, 230 degrees, peach wood chips, on its side, in a metal baking pan, with remote meat thermometer inserted and touching bone...

Thank you for the responses! I will get it seasoned tomorrow!

The instructions for my Masterbuilt 30" smoker do not mention using any kind of oil on the grates or inner surfaces to season it before the first use. The book simply tells me to turn the thing on for a few hours and then let it cool. My question is, is there any reason to apply oil anyway? As...

I'm Kevin, from Colorado. I have a Masterbuilt 30" electric smokehouse, and I can't wait to try my hand at smoking everything I possibly can! If you have any "things that newbies always miss" that you can share, I'll gladly take any and all of that advice! Thanks for having me.