Wrap in foil and place in a warm cooler with several layers of newspaper or cardboard in the bottom. You can also cover the foil packs of pork with a towel.
It will hold for hours.
If you can, only pull one or 2 butts at a time.
No. 10 is not a bbq competition but a festivial held in October of each year.
But Lexington, NC does have a BBQ contest in April "BBQ Capital Cook-off"
@ Gary. Contact Rocks BBQ; ask for a blower pigtail. You can cut the wires off to the plug if you like just make sure the ends of the wire do not touch.
Assign the Pit Sensor to this "Blower" pigtail. You have just fooled the software in thinking there is a blower attached when there isn't. Now...
For near MSG free delete the Maggi Seasoning. There are traces of natural occuring MSG in some of the other ingredients.
For iodine algery omit the fish.
Layering?
Say for ribs I paper towel dry, apply a glue like Canola oil and then 2 different rubs.
Some like the salt free rubs. Again a glue, then salt or seasoned salt then the salt free rub.
Sometimes additional rub aka finishing rub is added towards the end of the cook because many...
@Amir: I am still having an issue in setting high/low fire alarms to a sensor used to monitor the pit temperature when no fire control (blower) is being used. I'm sure it is me. Could you provide brief instructions how to do this.
Also, can a "bellow" feature be added? Presently there are...
Ran the new version 69a.
The way the alarm is implimated for Low/High pit temp monitoring it will not work as the values will be set above food temp. Say you are cooking at 225 and want to be notified when the pit temp goes to 210 or above 240. As soon as the low value (210) is set the alarm...
Have another idea.
For those that use the Stoker to monitor temps a high/low fire alarm is needed.
Unless I missed it a fire alarm cannot be set unless a fire control probe is present.