I wasn't going to get one any time soon that's for sure. The first cook was a quick 1 hour pork chops, but once they were done I just left it rolling to see how the temp would hold up and an hour and a half later it was sitting in the same spot.
Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), Char-Broil Commercial Series 4 Burner gasser
[COLOR=red][B]Red[/B][/COLOR] Thermapen, Maverick ET73, Maverick ET72
[COLOR=darkred]Check out my all things food (and movies) blog [/COLOR][URL="http://www.onenine3bbq.blogspot.com"]One Nine 3 Blog[/URL] [COLOR=darkred]or at my[/COLOR] [URL="https://www.facebook.com/OneNine3"]Facebook Page[/URL]
If you're a fellow [URL="http://www.bbq-brethren.com/forum/group.php?groupid=53"]Carolina Brethren[/URL] come join us and be a part of the region where BBQ was born in America.