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Tried this new pulled pork technique with fantastic results. Smokey, moist without being watery, incredible flavor throughout so much so putting sauce on it wasn’t necessary. The video is below. I used 250 ambient temp at the meat. Once wrapped with Leaf Lard as per the video, increased temp to 300. Just follow the instructions in the video for the best pulled pork you’ve ever tasted.

I’ve never used anything else for comparison. I have the Signals/Bellows as well and think the pairing is GREAT!! Love the read anywhere app feature from my phone. Definitely agree with @jeffshoaf about the damper. The billows circulates way to much air for the KK without it. I open mine about 10% or less. Cooked a brisket a couple of weeks ago and it maintained an extremely consistent 270 for the entire cook. My temps are not as consistent as others have without the addition of a fan. Could be something else, but I’ve written it off to the amount of wind I get. Good luck.

Basher and Troble, you two are killing it. 👍👍

Great looking kitchen @Basher. I hope it has been worth the wait. The meat is sure to be worth the wait. Looks soooo good. The recommended settings on my dry ager for aging meat are Temp 1.5C and 82% humidity. When I cure sausages I change that to 12-15C and 70% humidity.

@Bunji, any update? How was the moving?

Kitchen is looking good, @Basher!

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