1st pork butt

[Pork Belly]

Outstanding, I'm glad you were successful. If you cranked it down without opening for a look you saved a lot of steam. Should be fantastic dinner. Post some pics, I'm off to work no smoke for me today.

[DivotMaker]

Outstanding, I'm glad you were successful. If you cranked it down without opening for a look you saved a lot of steam. Should be fantastic dinner. Post some pics, I'm off to work no smoke for me today.

I have to respectfully disagree on this one, Brian.  If you want to stop the cooking, you have to open the door and let the smoker cool down quickly.  If I plan a "hold" after a smoke, I turn down the temp about 10°  below my desired temp, keep the door closed, and watch the IT for a bit.  If I'm close to the IT, I cut the smoker back to 135 and open the door until the Auber (or Maverick) shows it's around 135.  Because these smokers are so tight, they'll maintain that set temp for quite awhile after dialing-down to a hold temp, and you'll have an overdone smoke before you take it out.  Just my 2¢.

[Snoopy]

Was a great dinner! I let it rest in smoker for about 2hrs holding at 145-150* till we got all the other fixins done. Here are some pics: Sorry they are so big i'll work on getting them resized.

[DivotMaker]

Looks like a fine spread, Lance!  Pork, corn and cobbler!  Sure you aren't from the South??

[Snoopy]

Hey Tony I resized the pics by following your instructions. That is actually mac n cheese not cobbler  . My Dad is from W. Virginia so we are kinda from the south  . Thanks again to all for the help, this is an awesome smoker and forum! I have a brisket in the freezer that girlfriend picked up for me to try. Time to study up on that.

[Pork Belly]

Great pics that looks like a fantastic meal.

Here's was my thinking on the temp Tony. If I'm running my smoker at 230 (No Auber), the meat hits 197-200'ish cut the heat to 145. The smoker may already be as low as 205 because if the swings, by cranking the dial back I get well below that point so no chance of it getting hotter. The meat can only get cooler.

Now with your unit, if it is set 235 it IS, 235. You have to open it up to cool it off, or the meat will continue to cook up to likely the 220's

But I have been wrong before...

[DivotMaker]

Hey Tony I resized the pics by following your instructions. That is actually mac n cheese not cobbler  . My Dad is from W. Virginia so we are kinda from the south  . Thanks again to all for the help, this is an awesome smoker and forum! I have a brisket in the freezer that girlfriend picked up for me to try. Time to study up on that.

Sorry about that - looks like cobbler, at first glance!