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Recent content by mike5051
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I keep 2 of the 3 vents fully closed to maintain 225-250 with no water. I open all three to cook chicken at 300+. This is with an 18.5, but it should be similar with a 22.
Mike
Thanks Chile! I appreciate it.
Thanks Jeff! It was different. I'm not sure of the cut of pork, it was labeled as a shoulder butt roast, I think it was a picnic ham or something. The bone was not like a shoulder blade.
I used a Thermapen and it probed 200-202 in 4 different places. I didn't...
I could have built a competition box...I had some pulled, some sliced and some chunks. Great bark, and the outer meat pulled. The inner muscles didn't pull, but they sliced into nice medalians. The rest was chopped into chunks. All tastes delicious!
Mike
Spun it for 3 hrs, added charcoal at the 1.5 hr point. IT was at 200 when I took it off the grill. Now gonna rest until it's pullable.
Thanks for looking!
Mike