mreservices
Member
- Messages
- 18
- Location
- Charles Town, WV
Thanks. Got a pork butt to do on Thursday. Working from home so figure I can let it rip all day. Anxious to see how it does. Figure I'll start with high smoke around 180 for the first couple hours before jumping up to 220 degrees. I've only done pork butts in a propane Camp Chef smoker and my Pit Barrel so this will be new. Anxious to try it. I will post pictures.That all looks fantastic!