Originally Posted by rwyatt
Pork both times. It is my fault I have been using it for a while and just got to comfortable. It has been a rock for me and my cooking. It has been so hot I just stayed inside to long. No worries. Just glad I can fix it, there is always next time. I'm not planning to compete until it cools down. I think Herman has a cook in October. That will be my next one. I am glad to support a local (Missouri) company when I can.
Our pork turn ins are at 1PM. We start cooking pork Friday evening around 9-10PM, with our target "done window" centered on 10AM, after which it gets hot-boxed. That way it gets to rest in the foiled juices, and we have a few hours safety net. Win-win. Give Matt a call if you'd like more details.