Warming up on the gasser

[Analog Curmudgeon]

The Analog Curmudgeon limbers up at the console of the Mighty Weber with some fresh salmon and asparagus in preparation of tonight's main event: a pork shoulder overnight smoke. Some adult beverage, Hot Rize along with a little Doc and Merle Watson supply the proper atmosphere.
Stay tuned.
Brian

 

[Analog Curmudgeon]

Here we go-225 degrees at 9:30 PM Mountain Daylight Savings Time. I will monitor smoker temp this time and also have an I-Devices internal probe linked to my I-phone. Next will be 8 hrs of uninterrupted Lazy-Q Rem sleep/smoke. Updates tomorrow.
Brian

 

[drains]

Lookin good Brian! Keep those updates coming. Enjoy!

 

[Analog Curmudgeon]

13 hrs in and probably 3-4 to go. I've been monitoring Smokin-It temps and very pleased to see pretty tight cycling of approximately plus or minus 10 degrees around the 225 setting. Apologies to the Lazy Q devotees, I see no need to monitor my Smokin-It temps in the future and vow never to veer off the path of the true Lazy-Q philosophy again.
Small round object in front of the white Pyrex display is my I-Devices meat temp probe connected to my I Phone via Bluetooth.
Brian

 

[DivotMaker]

Should be close now, Brian!  Btw - you have to check those box temps at least once, so you can "fully" accept the Lazy Q lifestyle!   Love your music choices, too!  So glad to see Hot Rize back together and touring.

 

[Analog Curmudgeon]

Here are the results, although they had a very short half-life. I have a fairly good measure of experience with my Smokey Mtn but I have to say, I am VERY impressed with the Smokin-It 3. With only 2 smokes under my belt, burp, the results have been exactly as they should be with very little effort on my part; exactly what I was looking forward to. Temps are very stable, times are what I would expect, and prep/clean up minimal. Not quite the crust that results from more traditional BBQ but I knew that going in and am more than happy with the results.
I hope everyone had a special Father's Day. My dad will be 85 next month and I am so glad/fortunate to have him.
Next smoke T minus 6 days and counting.
Brian

 

[DivotMaker]

Not quite the crust that results from more traditional BBQ but I knew that going in and am more than happy with the results.

The bark on that butt looks pretty darn good, to me!  Not sure what you mean by "not the crust" as traditional BBQ.  Personally, I find I can produce very chewy, dark bark in the SI.  I think a lot of it is the rub - a little higher sugar content really helps caramelize a great bark.  You won't get a smoke ring, without a little help from nitrites in a brine, but you can still make killer bark.

 

[Analog Curmudgeon]

Great advice-thanks Tony.
Brian

 

[DivotMaker]

Also, Brian, I get the best bark by not wrapping, or opening the door at all, during the smoke.  Foiling will never produce really "great" bark in an electric!