Wow that looks good!. I see that it was a little over 8 pounds. What temperature did you smoke it at and what was the internal temperature when you pulled it? The last one I did was around 8 pounds and took 16 hours!.
had temperature problems, all 3 of my thermometers broke. the door thermometer on my gosm was way off, or at least way different from my probe stuck into thin air, which ran out of batteries, and then the third got stepped on. i couldn't keep the temperature consistent for the whole smoke--adjusting it the whole time. common problem with propane gosm, or am i being greedy? yes the weather was changing but it seemed like i could have maintained it better, had my gauges worked properly. coulda used a little more smoke...see fatty...but it would help to know how to avoid your hickory/cherry mix from catching on fire (what was that temperature spike??!).
HOPE YA LIKE HOG!
special thanks to jeff for his naked rib rub and sauce, don't know how much it helped but i can say that it's my best pork smoke ever...i could tell before i even sprinkled it on that the mixture was just right..."balanced" you could say. let's play a guess who on the beans...soo good. can't leave out jeff (so fla) 's finishing sauce...a must, brought the sandwich to the "finished" level.
i feel like i gots the means to bring this thing to a new level. FINALLY.
i know what you mean those door thermometers dont work verry well, i use a oven thermometer sitting next to the meat as my main guage.
Ill start mine out on Med heat smoke box water pan and then when the smoke starts showing ill add the meat then 15 min later i turn it down to low setting and adjust the heat with the top vent.
you might want to invest in a larger smoke pot say a cast iron pan, ive made my own from thick steel, flare ups happen with thin steel and lids that dont fit that well and the size makes a difference too my pots are 8 by 8 inch square.