I put it on about 4am and took it off about 5pm and then let it sit for about an hour. It takes a lot of work to keep the smoker at 225deg. I now know why I see electronic thermometers with probes in your pictures. By the time I was half way through I could barely read the dial, plus checking it lets heat out. But, I have to say thanks to everyone who has given advise and too all those great posts. The pork shoulder came out incredible, sweet and just pulled apart. The ribs though were the big hit. I usually only go about four hours at higher heat, but today followed advise and went 7 hours at 225. WOW! I finally achieved a rib that cut perfect and then just melted as you ate it. It's great to be a carnivore! The Anehiems and Pablano's were stuffed with Calabisitas. (not sure if spelled right) Back to work tomorrow, gotta wait another week for my fix. Good thing I made so much. :-)
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