Here we go, ladies and gents. My first bit of pron. I used a sub grade piece of meat for my first go, it was a 2 pound shoulder from walmart, hormel brand pre seasoned (i washed the seasoning off).
Im going to show what i did so i can be critiqued or bashed
240 PM Meat went on with UDS at 250*
One intake half open
310PM UDS temp went to 260*
Intake opened up to 3/4 (i really dont know why i messed with it)
340PM UDS temp spiked to 305* (im assuming from opening the intake more)
Closed the intake completely
350PM UDS temp went down to 260*
Intake opened back to 1/3
400PM UDS temp kept falling to 240*
Opened intake 1/2
415PM opened UDS lid to probe meat, it was at 155* and UDS was at 230* from opening the lid(lid open maybe 2 minutes at best)
432PM Wrapped meat in foil temp jumped to 310* (im assuming from the lid opening)
At this point i closed the intake again and bumped the drum, what
I didnt realize was when i bumped the drum, it knocked 2 magnets
off and the temp got up to 350* so i closed everything back up
and choked it for about 45 seconds with the exhaust closed.
500PM UDS was at 275* and i checked the meat again, was at 200* so i pulled it off and shut it down.
I forgot to add, thursday ill be doing 21 pounds in two chunks. Can i cut both in half to cut down cook time? Also, is it gonna be much different than the process i jsut did (but longer)?