I just want to confirm that when I set the smoker to 205, it’s @ 205, not 225
The last smoke butts 11-12 @ 205, really turned out like my old smokes on the masterbuilt which I always smoked at 225-250,
It does fee nice to have 120lbs raw weight (I didn’t weigh the cooked pork yet) all vacuumed sealed in the freezer, ready for sept 8
I will post an update then, with pictures of everything, I have 2 bbq sauces to make, and a coleslaw with Napa cabbage 🥬, cucumbers, celery, green peppers, and ditalini pasta rings.
Another aunt is in charge of the beans.
I am currently eating a turkey 🦃 chili 🌶 I made with smoked tomatoes, onions, and elephant 🐘 garlic, I made this afternoon, that is surprisingly good.