"Denny Wheeler" > wrote
in message
news
> On Fri, 11 Apr 2008 10:07:22 -0700, "Joseph"
> >
> wrote:
>
>> Putting it on the new CG Duo about 6AM tomorrow using
>>hickory and lump. I have never made pulled pork so I have
>>never smoked anything into the 190+ degrees F range.
>>Could
>>be a learning experience with the new smoker.
>
> As others said, 190-200 is good with a butt--and they're
> the most
> forgiving thing you can Q. I managed to dry one out, the
> first time I
> used my pit with the sand instead of water; the temp
> checks I was
> making were, unfortunately, with a very inaccurate probe.
> That thing
> must have been 250 inside. Was still tasty, and not as
> dry as you
> might think. The bark on it was way hard though. No
> chopping that
> stuff up.
>
> It takes a lot to screw up a butt or picnic the way I did
> that one.
> You'll do fine, and have some good eatin'!

Thanks, Three hours in and am having a lot of fun
learning to keep a steady temp on the new CG Duo. I was out
early in the dark and that Kingsford lump was going off like
fire crackers. An errant bit of charcoal jumped out and
burnt my damn toe, as I was fool enough to go out
barefoot... &*#^%$

http://www.geocities.com/jrpitzner/BBQ

Surprised to find that the temp at the grate, stack and
hood are all within 1 or 2 degrees of each other. Do you
believe in love at first sight? This could be the beginning
of a long relationship...

Joseph


> -denny-
> (not as curmudgeonly as I useta be)