It is the most moist I've done ...so that's progress! I wanted to pull it off at around 203 degrees but I had to leave the house for a short bit ...when I got back it was at 211...not sure how 8 degrees affected it...but I learned a little today. This was the flat only. Still edible though!!
For backyard use I'm a fan of charcoal and wood. I just think it turns out a better product. If you're looking to make it more automated I'd look at the BBQ Stoker or a BBQ Guru. They work with a BGE or pretty much any Weber. I'm using a Meadow Creek PR36 and an extra Large BGE right now. All great products but you can get just as good of a end product out of the most basic Weber grill. Bbq is all about time and temperature. The right sustained cooking temp for the right amount of time. cooked to the right internal food temp. For grill or meat thermometers look at Thermoworks. http://www.thermoworks.com/Thermape...EJavrSCnZoKtFhFE_AHv-SKv4jIQfCt1SbGgJrgfD_BwE https://www.rocksbarbque.com/ https://bbqguru.com/
@Zeek save your money man. Go over to The BBQ Brethren and read the UGLY DRUM SMOKER thread.... like $50 to FREE to build and the results are amazing.
Thanks again @RedEyedHog, I had no idea these control units existed. Since I already have a Weber kettle grill and do think charcoal and wood is the way to go... I'm thinking of getting something like the Smoke-EZ. After playing with it a bit I'll consider adding a contoller like the bbqguru.
pre made Ugly Drum Smoker....how much it cost? I like they support troops and Vets with the proceeds of the sales.....
I've cooked on a similar setup that a friend makes. They cook great. Limited in ways but they are cool. My main issue with most smokers is how you have to pretty much disassemble the smoker and restart the fire for longer cooks like brisket and butts when your coal runs out. There's some great grills/ smokers out there now that are extremely versatile. There's really no reason to buy a dedicated grill or smoker now.
See post #16 Bought one last year,absolutely love it. Got the chicken hanger for it recently mmmmm Owner is a local Coloradan vet who got the idea from cooking in 55 gal drums in Iraq and refined that into a million dollar business.
I've been using a Slow n' Sear Plus in my Weber kettle grill lately. One load of charcoal lasts about 6-8 hours, then I put the pork butt in the oven at 250 for a few more hours to finish. https://www.amazon.com/Adrenaline-Barbecue-Company-SNS-1000/dp/B01HZXPK5E/
Raining like a bastard here all day... can't cut the grass, very upset. So this is happening now. A few chunks of apple. oh yeah baby... smoke = good. There's a little piggy under the lid, Boston butt...
Well it's been 2 hours and I'm dying to open the lid but ain't. This bullshit candy thermometer has not moved much from 225F, so even though it may be off a bit I think I'm at least holding steady. Can't wait to get me new ThermoWorks DOTs and pro series high temp air probe that I ordered today taking advantage of the Father's Day sale.
Refined my results with a lavatools javelin digital temp probe https://www.amazon.com/dp/B00GRFHZO...t=&hvlocphy=1014651&hvtargid=pla-314768845405
Zeek another thing I do with pork roast is after I smoke it for a few hours I wrap it in foil with apple juice (juice of your choice) until it reaches temp mmmmm )
