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cortguitarman said:Your dough will still cook at 500-550. Just not in 30 seconds.
Socialize much?Spaightlabs said:I like the starters - I'm done lighting and doing something else much faster than you are done jacking with your torch.
I'll hazard to guess there's not a consensus on anything you've asked :)
That said, I cook pork butts more than anything else. Plate setter legs up, drip pan, grid then pork on inverted rib rack. I use a temp probe to monitor temp and start testing at 190, when it pulls out clean and easy I remove; could be anywhere between 190 and 210 degrees.
I use my own rub but more often than not go with straight salt and finish with a red-vinegar sauce.
I never foil and do a low 'n slow at 250 with apple or hickory wood chunks. Good luck and have fun! Oh, and I got a pair of "bear paws" last weekend for pulling and don't know how I lived so long without 'em, get a set!