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Early Cooks

AcnAcn Posts: 423
I just got posting rights, but wanted to share some of my first cooks. My first (no photos) was a pork loin roast with a ginger-garlic paste. Cooked direct, grate on the fire ring, temp held around 375 dome. Pulled a bit late, around 153-155, rather than the 145 I usually try for w/ pork, but it was much better than slightly overdone in the oven.

Next moved to a pork shoulder; rubbed with a rub from one of Steven Raichlen's book, cooked at 280 dome with some apple and pecan wood included with the lump.
The start: image

Taken off and resting:
image

Pulled: image

Ready to eat: image

Finally, my first pizza: image

LBGE

Pikesville, MD

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