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I calibrated both probes in ice water and did a 10% offset calibration because at 200 for an hour the probes were reading 220'ish. So it's pretty calibrated

You can see the stall about 3-4 hours that drop is when I wrapped it I think it was 169 at that point.

I wonder if it’s because it’s a huge gril and a lot of unused space for a small piece of meat. Maybe if I did two or a 12 lb for example it would cook faster.

I’m calling it a Boston butt because that is what was on the label from Sam’s. I guess it’s the same as a pork shoulder or pork butt, but my question is I just did my first pork cook on the RT 700 Saturday night into Sunday. I put it on at midnight, intending to do a no wrap cook straight...

For those that have sealed theirs... It seems for the low temp cooking it's a no brainer but I plan to also do some high heat stuff in the 500+ range. Are your gaskets holding up for those that do a higher range of temp? I know this has been beat to death but I am finishing putting it...

mine comes on december 20th. i think im going to seal it