I got so wrapped up in tuning the PID and my new analog Mes30, that I forgot to post my first pork shoulder roast on the Kamado smoker. I started it about 11 this morning with a good load of lump charcoal, as well as a few briquets with applewood and hickory chips mixed throughout. Started at 225F and it slowly climbed by itself up to 250 and then has settled in at 275. It’s now six hours and meat has hit 170. Also making potato salad and Kaiser buns. It’s been a busy day. Time for a few beers while waiting for things to progress.
More later.
Cheers
More later.
Cheers
