Originally Posted by Dr. Endo
Guys, I have cooked twice since we last spoke. I just wanted to update you guys to the good news that we have it fairly figured out. Temperature is controlled now and I have successfully cooked a boston butt to make pulled pork, and a rack and a half of baby back ribs. Everything cooked wonderfully. Now I just need to learn to how to season things better and I think I'll be a neighborhood hit. Thanks so much guys. I really have enjoyed my membership in the BBQ brethren.
So...What ended up being the items that were causing your pain?
22.5" OTS, 18.5" OTS, UDS, R2D2 & ECB