- Joined Dec 11, 2010
DeanNC, I don't know what my actual temp was - my thermo just says "warm, ideal, hot" lol. I foiled it at 180 and took it off at 200.I usually go to 200° but nothing wrong with going to 205°. Are you foiling at 165° or just taking it to temp and then foiling? I also prefer something in the water pan because it adds moisture during the cook.
What chamber temps are you running, internal meat temp of 160° in 3 1/2 hours is pretty fast.
TY! It's just a little sony cybershot 4.1 mp point and shoot - I got the flash on auto.Congrats on the first pulled pork smoke.
That looks real tasty.
I did a small one the other day and the Woman had one of her gal pals here and then my boys showed up.
I barely got one plate full.
Great pictures too,what camera are you using to take the pictures? No flash? How you doing that?
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