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Whole pork shoulder, 21 pounds. I need it done in the next hour so i just wrapped and will hope for the best, it was probing nice and tender so it should be good. Cherry habanero BBQ sauce just prior to wrapping. I wont bother with FTC, i'll just leave it wrapped in foil with a single towel over it in a cardboard box. That will be good enough for a two and a half hour rest. In total a 21 hour cook at 225, i did bump it to 235 for this last hour wrapped, and the peppers did find their way into the foil with the pork lol And as usual two loafs of bread, this is the sun dried tomato/parmesan/garlic and herb sourdough

Beautiful! Back in the shallow end of the swimming pool, I'm also fond of guerrilla woodworking. At our daughter's previous house in Salem, Oregon, working outside in her carport next to pouring rain with minimal tools, watching the wood warp in real time as I worked. I rejected dado cut joints in favor of explicit shelf supports I could clamp the shelves onto, taking out cupping as I screwed them in. Back went on last. Serviceable, and they made the move to her new house in Arizona.

Obviously the safe answer is to toss it and do another, but personally I find that to be overly cautious. The KK is not exactly loaded with bacteria after a 225F long term burn and you're bringing it back up to a safe temperature. I'd follow my nose - if it smells and looks OK it'll probably be fine. But I may not eat it if I had an important meeting the next day, just in case

Some Pulse probes are definitely on my short list for the next time I'm in San Diego.

I like my fireboard, i'm doing a whole pork shoulder right now. Its a 20 hour cook and i have a lot of things to do while that is going on so running three wires isn't a big deal to me. With a properly stacked basket of lump and the top hat adjusted properly the fan hardly ever comes on. I might wrap this one, i've never wrapped one of these before.

It's also pretty nice to be able to check on temps without needing to go outside. But for me messing with gadgets just adds to the fun.