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Update: I just pulled it. I noticed a slightly grey color to parts of the bark. It tasted a little acrid. Most of it was tender and juicy. The smoke flavor wasn’t right. Kinda on the weak side. I suspect the breeze was blowing ash up onto the meat. I had a spike when the smoker was just starting...

My target temp for the smoker is 250. It ran between 250-265 for most of the cook. I’ve never wrapped pork (only brisket). I cook to a target meat temp of 195. Put it in the oven with the oven temp set to 275. Took another 40 minutes to get up the additional 15 degrees IT.

Unfortunately, I did not. I don’t think they’d be different enough to make a 4 hour difference though. Methodology was the same for all.

Hi gang! If I haven’t mentioned it before, I moved to Wisconsin a couple of years ago. In FL, whenever I cooked a butt, it was always done in 13 hours. It would consistently reach my desired IT at that point. I’ve done pulled pork a few times up here and each time it’s been waaaaay longer. Tried...

Yummmm!!!

Do you have some hunks of oak around for smoking? If you add that to the fire, it’ll get hotter and you’ll get even better results. I love my Kettle Pizza rig for making pizza. Forgot to take a pic of the done pizza other than the crust. LOL. Oh, and the wings on the Vortex will be a game changer.

Looks pretty!!! And, yeah, slices of garlic are essential. I go bananas with the garlic!

Yum!!! I love the stuffed chicken!!! Looks great!

That smoke ring is gorgeous!

Those look sooo good!!!

Like brand? Spice Island Smoked Paprika is beautiful.

The Weber Smokey Mountain Cooker comes with a grommet for the probes. I think on one of mine I had to pop the grommet in the hole, but that wasn’t that hard.

That meat looks ridiculous!!!!

Looks like a great time!!!

I do that on the kettle rotisserie. Salt, pepper, garlic stuffed inside and coated with garlic paste. Add oak hunks (or favorite wood) and high heat smoke it to 125. Thank God I have a meat slicer!!!

I can’t say I remember when it was. I was probably less than 10. There was a local bbq joint in Sarasota called the Oaks BBQ. I got BBQ ham plates there religiously. Got the Brunswick Stew every time. It was so good. They had pictures of their family and customers up on the walls. One of those...

You simply can’t go wrong with Chris’ instructions. For Tri-Tip, I usually use my kettle. Set it up for 2 zone. Add a couple oak hunks before I put the meat on. Salt, pepper and garlic paste. Make sure you cut it right. I was lucky, my old Publix carried it regularly. Just had to ask the butcher...

Those look ridiculous!!! I’ve only done beef ribs once. It was a cook in which I had to take the wife to the ER for kidney stones and, when the got her drugged up, ran back to the house to check on things. Went back and after a while longer brought the wife home. You should’ve seen that nurse’s...

Great looking chops!! I love the thicker cut ones (usually get mine from Costco) for grilling. They stay more moist. I usually put Walkerswood Jerk Seasoning on mine.

Thanks John! I wasn’t sure whether it was just the vents or if there was more to it than I was thinking. I appreciate your explanation!