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That 8:15 AM pork butt cook turned into a marathon cook, just shortly after 4 AM I pulled it off the KK. You know what comes next I had to pull and sample it was 5 AM when I got to bed. The start up. Ready to pull. It was moist. I was afraid it would be dry after that 20 hour cook. The first 170 F was at 225 F then I moved it to 235 F.

That looks angry but yum Sent from my SM-T835 using Tapatalk

I have a butt on, it's been on since 8:15AM and is now in the stall at 166.6F. For lunch I had a nice Montreal Smoked meat sandwich.

Ribs going on and ready to come off. 3-2-1 method with house pork rub.

Did OK at the local supermarket today, but they'd been hit hard yesterday, according to the folks working there. Many employees were out in the store re-stocking some items. Meat counter was a little thin, but most things were to be had. Unfortunately, in parallel, they'd run a sale on the thicker cut pork chops that I like, so naturally they were out! I had to settle for the regular cut ones - I'll survive! Soup and pasta shelves were hit hard, but the good imported Italian pasta was plentiful, which is all that I buy anymore. No paper products, but I didn't need any. Liquid hand soap was sparse, but there was plenty of bar soap - what's with folks? Liquor/beer/wine department hardly looked fazed - woo, hoo! The real adventure will be tomorrow when I hit up CostCo and Trader Joes. Will be interesting to see how hard they've been hit.

I believe Hector did a vid on this product in January on his site if your interested to look. Those long chutes are for air which feed down to the bottom of the charcoal basket and the height is for convenience to adjust the flats over the holes that supply air. The welded handles are directly behind each chute. People have used the drums in competition and consistently do well, also for those using a CberQ will find it easily adaptable. As large as it is (capacity) it starts quickly and runs up to temp, it's portable. It meets my needs, puts out a good product, it certainly can't replace the KK, just think of it as another notch in your gun.

Gee whiz Mac you eat well. Sent from my iPhone using Tapatalk

Good luck with that. Your best bet is to ride out in the country. Those little stores out in the middle of nowhere are still stocked. I guess they haven't herd the news about a new virus going around.

All, thanks for your replies. Basher I really didn’t have that much variation. What happened is I needed to depart home for about 3 hours. I probably only had the upper vent turned about 2” from the gasket......I was trying not to over shoot my target of 185 and I was OK with it being less as long as coals were still going which they obviously were. After running my errands I came back to a smoker that was only just above 150F (which I was happy with) I then spent the next hour opening the gasket a little more at at time until I got to about 185F. My point is that because I was barely off of the gasket there was very little airflow And with the pump on a medium setting I was thinking I may be creating / pumping more smoke out the vent holes then was was going into the KK as there didn’t seem to be much smoke coming out of the vent. I will take Dennis advise of putting pump on it’s lowest setting moving forward. As for this cook I was using Bear Mountain Alder as I could not locate Lumberjack Alder. I have also recently purchased some bags of Lumberjack Pellets. I noticed these pellets burn rather fast when compared to other brands of pellets I had on hand (Not Lumberjack as I’m new to these). I always clean out the old pellets after each cook so I’m not dealing with ash or moist / wet pellets. I then fill the chamber partially to the level of the vent holes. I have a torch that is slightly smaller than the diameter of the vent holes so I can light them very good. Once I feel the pellets are well lit I then dump additional pellets in the chamber. I may try the idea of the vent pipe screen up for a cleaner smoke. As always I appreciate everyone’s input. Best, Paul

I put my pulled pork to use to make a sandwich for lunch. I wish I had a Guinness.

Happy St. Pat's Day, ya'll! Having to celebrate at home though, as the local government asked the bars to stay closed today. A nice corned beef sandwich (not homemade) with a good Irish Ale! Sláinte!

Oh so sorry, I happened upon your burn-in pictures that I didn't notice earlier and made some confusing comments regarding the Tel tru. Glad you found that, an important element for success.

55 gal Tyrus. That’s huge. I’m unfamiliar with these coolers. Are they handles on the side or are these snorkels? Sent from my iPhone using Tapatalk

As promised the last box at the end of the day on the delivery truck. It's here and a hot and fast style of cooking is what it does. Ordered the Rib rack which can easily do 10 racks. I mainly got it for the advantage of bringing it to other locations for quick cooks because although it has some weight it's not a burden except it is large at 55 gal, bigger than the competition Pit Barrel at 30. The paint is Matte black but rated for 1000 degrees vs the other prettier models of color having 450. Burn in tomorrow sealing with some Pam and that'll be it

Next time I should try that, Toney, it looks delicious.:)

I plan to go shopping tomorrow. Will be curious to see what the shelves look like, as it's been a week since my last shopping trip?

Indeed!

One other thing I do with my pulled pork is I put it in a foil container spray it with apple juice, dust it with brown sugar then put it in the broiler for 7 minutes. The top gets a crisp, Carmelized texture. While still maintaining all the juiciness underneath pics of final pulled pork post broiler and repurposed into a scrambled hash this morning. Thanks to all for the help