SM025 being delivered tomorrow.
These are the things that I have read on the forum that I need to do. Am I missing anything?
If the smoker trips my plug, run smoker on Non-GFI plug for two hours to get rid of any moisture in heating element.
Break in at least 4 hours with 2 oz. of hickory at 225.
I have a 6.5 pound pork butt in the brine now that I have removed the "butt gland" from. I would like to have it done for dinner on Tuesday so I'm thinking if I put it on at 225* around midnight on Monday then I can prob pull off around noon on Tuesday and FTC til dinner.
What do you gurus think?