Pork butt in new smoker, the Grilla Chimp

[spohnat]

seasoned with katz mustard and jeff's rub. This is the other half of a costco pork butt so will compare to the MES version. I put it on last night at 8pm at 200. Increased to 225 four hours in and a light ACV sprits. Other photo is 11 hours in. My concern is there is nowhere to as close to as much bark from the MES. However, will let it finish before I judge.

The probes temp is 50 degrees off which sounds like a common problem of Grilla. I will replace the internal with a thermawork and continue to use an external as well.

I did shrimp and heated up some sausages so far in the chimp so this is the first true long smoke.

edit: midnight and 7am labels should be swapped.

 

[spohnat]

17 hours in and bark is coming alive. TBD if i let it ride at 225 or turn up the temp

 

[bauchjw]

Sorry, a lot of threads! How did this turn out? Looks beautiful at this point!

 

[spohnat]

Took 21 hours to get to 206. The other half took 20 hours in the MES a few weeks back so I was expecting a long cook. Great Bark and smoke ring was visually nice. however, the smoke flavor is mild. I just tried a piece for breakfast as figured being by the smoker may have diluted my smell. Coming from an MES with pellet tube/tray, i was not expecting to have less smoke flavor

I used some very old oak pellets from a-maze-n and competition blend costco traeger pellets. I will try lumberjack and bear mountain next to help. However, i foresee using the tray or tube in addition to get more smoke flavor.

Once I get the pellets/tube figured out and replace the internal probe, this does seem like a true set it and forget it.