mep
Full Fledged Farker
As the title says, I had a great, easy cook of two 8 lb. butts in the Assassin. It was about 37 degrees when I was starting my fire. So, I used the weed burner to warm up the inside of the smoker and to burn off the shelves, then I started my fire with the Guru set for 275. It only took about 40 minutes for the smoker to stabilize at 275.
Put the meat on, rubbed with Dizzy Pig Dizzy Dust, and smoked it with some Hickory, Peach and Apple wood. the butts were in the smoker for 7 hours and I pulled them out at 200 degrees. The smoker never varied off 275 degrees and recovered in about 5 minutes the one time I did open the door.
I forgot to take pictures until I was in the process of pulling the pork. In the second picture, notice the discoloration on the top of my dog's head. I forgot to put a grease pan underneath the grease drain. He found found it and obviously enjoyed the grease on his head. LOL
Put the meat on, rubbed with Dizzy Pig Dizzy Dust, and smoked it with some Hickory, Peach and Apple wood. the butts were in the smoker for 7 hours and I pulled them out at 200 degrees. The smoker never varied off 275 degrees and recovered in about 5 minutes the one time I did open the door.
I forgot to take pictures until I was in the process of pulling the pork. In the second picture, notice the discoloration on the top of my dog's head. I forgot to put a grease pan underneath the grease drain. He found found it and obviously enjoyed the grease on his head. LOL
