Pictures can say so much. Here’s one of tonight’s pork roast. The “stripe” across the top is due to tong operator error. Otherwise, it had a good crust and simple flavor. We will be using this for sandwiches all this week and a cut off the end confirms it. I think I’m ready to try a pork shoulder.
The smoke went well but I got lucky with the heat. This time it *still* maintained 225˚F for two hours with the vents mostly closed for the first hour and all of the way open for the second hour. When you consider how much food was in the smoker, I think I did OK.