Pork Belly
Moderator
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...
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...
. 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.
