Blackrifle
New member
Cooked at 230. 200 degrees internal after 10 hrs. Rested in cooler for 2 more. Using a diffuser to kill the hotspot I had on this grill when I first bought it. Used my Igrill mini with an ambient probe to verify temps on all cooking areas which is really important to maintaining correct cooking temps. Mixed my blend of hickory, apple and pecan. Use a smoke tube. Use foil, not parchment paper to crutch through the stall and no, it really doesn't affect the bark.