Today, I began by smoking four pounds of salmon in my Smokette. A little over two hours with alder wood at 225 degrees.
I gave it a one hour rest, switched to hickory wood, and did three slabs of ribs. Four hours at 225 degrees.
And now there is a 7 pound pork butt in the Smokette. My last pork butt took 19 hours to come up to 190 degrees internal temperature. I am doing this one with a combo of apple and hickory wood at 225 degrees (for now). I will probably kick it up a little when I hit the "165 degree plateau".
The butt should be ready to pull early tomorrow afternoon. I am going to pull the pork, top with a little Carolina Coleslaw, and take it to my neighbors for dinner tomorrow night.
Good eatin' in the neighborhood!!!
Love my Cookshack. If I have another beer, I might just order the 055!!!
David in OP, Kansas