Well, I put my first butt in the CS last night at 10pm. It had been sitting in the fridge for about 24hrs with a heavy coat of CS rib rub. I set the new CS at 230 with 3 oz of hickory in the box. I was a little suprised that the internal temp was only up to 178 at 8am this morning, but all of the reading that I have done on this forum gave me the patience to keep the door shut and let the CS do it's thing. "It's done when it's done", right?
![Wink](/static/images/graemlins/icon_wink.gif)
At 10:15, (12 hrs, 15min from start) the Polder read 193. I wrapped the butt in foil, then in a heavy towel, and let rest for 3 hrs.
Well, it was worth the wait! This pig definitely died for a good cause
![Big Grin](/static/images/graemlins/icon_biggrin.gif)
Definitly the best BBQ I have ever put in my mouth
![Big Grin](/static/images/graemlins/icon_biggrin.gif)
I'm hooked
Wife says I can keep the Smokette.
A big thank you to everyone on the forum for everything that I have learned here.
Bear