Hi all,
First post. I'm working on a temperature controller for my Visions Kamado style cooker. First run was good, 4.5 hours for pork belly to hit 165'F. Finished in a hoisin sauce braise for an hour, served with seasoned rice noodles. Not sure what that green stuff on the plate is
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Second session was with pork shoulder. A lot more meat on the smoker, and went 8 hours. More finicky that day, but still held pretty well. Using the "Minion method" with only a portion of the charcoal lit to start with. And a pan of water under the pork.
Looking forward to learning more!