Decided to try a pork butt on the mini, picked up 4lbs of but and used whatever was in my cabinet with some mustard. I let the coals go for about an hour before putting any food in since it hit 250 degrees while warming up but not all the coals were lit, is that the proper method to burn off the new charcoal smoke? The one hang up is having to pull the termometer out as far as u can to allow the butt to fit. Not sure anything bigger could have made it in, thought I seen some guys do up to 5lbs on a mini.
So pics below are of start and 4 1/2 hours in. Dome temp was reading around 250 degrees I didnt have much time to play with it and the mini kept trying to jump to 300 on me. Still have some charcoal left pork temp is 168 right now I hope we can make it to the finish line. Filled just above the firebox all new charcoal to start. Mini Woo, Pizza stone and pie tin with some foil for drippings.