I've had the guru set to 225 and it's been doing it's job so far. I'm hoping for a nice long 6 hr plateau so I can wrap, throw in the cooler and take to the party. I always do fat side up, have rotated before and I'm thinking maybe I need try them…
thanks for all the different ideas. I've been doing a lot of research right now it what spices bring out the different flavors of the meat. Love the scale idea, I plan on starting to work on it this weekend.
I did an 8.8 and pulled at 198 and it took 15 hrs which is the shortest cook time for a butt. I have a theory that the thicker the cap the longer per pound.
Side note, you can buy natural pork shoulder at central market for 10 cents more than HE…
Let's see, you could buy all that brand new with a table from big green eggs 4 less on ebay (stained with a granite inlay) for the same if not cheaper.
I got my table from them and I have to say they do phenomenal work.
It was very easy to use. Bought a razor blade paint scraper and goof off to remove the old one and put the new one on very easily. Used a very light sander to smooth out anything left over and now i have a ridiculously tight seal.
Thanks, I pull at 195. It looks like it hit it's plateau at 180 which through me off because I've normally seen at around 145-160. I need it done by 6ish so I dropped the dome to 212 for now and will ramp up when it gets closer
I thought i had loaded it up enough to do 3 pizzas at 600 on Friday but the last 2 cooked at 500. It's amazing how much lump it takes to cook at 600, let me rephrase that. How much Kroger Lump it takes to cook at 600