I live in New England now. It means anything cooked outdoors up here. They call cookouts "barbeques".
I am from Georgia, and I'm with you @chadinsc ; in the words of Myron Mixon, "Georgia barbecue is Carolina barbeque".
Don't know if this is the problem, but someone on another thread said that if the hex nut on the controller (where the probes plug in) is loose, it can create issues. I seem to remember they said just hand/finger tightening it can resolve problems similar to what you're describing.
Next.level. Looks amazing. To drill down on your process -- dry brine for 3 days in fridge, just sprinkled with kosher salt and brown sugar? Then rinse, dry off, back in fridge for 3 more days, then smoke? Hoping to get my hands on some bluefin at some point this summer.
I feel like Malcom Reed uses something like this:
I have not used one, only injected once and used a hospital syringe and spinal needle to do it. Needle was not large...
Yeah..seems I have seen some say they do bacon low and slow for a while or the whole way through. Curious how that compares to a hotter/faster method like that described above..ya know, the kind of real world practical advice that you might find on a pellet grill forum..😏