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Only an hour an twenty in and internal temp is already 100 degrees. That sound like it is going too fast.
Dome temp just under 300, grid temp should be around 250
You guys got a group cook going on!
Brought temp down, but these butts aren't slowing down much. Internal now at 166, dome temp at 250. No stall happening.
What s the deal?
For what it's worth, here is a screen shot of a 10 lb shoulder I did a week ago. I started at 200° and bumped up the temp till I was at 300°. I had 3 meat probes in 1 shoulder. You can see how quickly the meat temps came up then stalled ect.
Big Lake, Minnesota
2X Large BGE, Stokers, Adjustable Rig
Yes, I opened the lid twice to spray apple cider vinegar/ apple juice mix.
I use the Stoker system with Stoker Log software.