1st cook
Well, sorry for being a bit slow to get this done. I didn't end up cooking over the weekend because I was unaware that my wife had dinner plans for Easter already planned out. Anyway, I cooked yesterday. Let see, there is actually a lot to say but I don't want to be long winded. The cooker works as advertised. I cooked a lot longer than I normally would have without wrapping and still there was only a VERY light smoke flavor. I ended up cooking over Hickory because I have hickory in my woodpile and I found that it used up store bought apple chunks very quickly. Once I switched to larger hickory logs (I say logs but more like brick size) the cooker needed less tending and used a lot less wood. The bigger the log the better it seems as long as it fit loosely in the firebox I didn't have any trouble. I found that cooking at 240 (230 to 250) the apple had to be added every 10 to 15 minutes. Once I switched to larger not kiln dried hickory that changed to adding wood every 30 to 40 minutes.
There was a slight difference in temps from top to bottom once I loaded the meat. The bottom was about 5 degrees hotter than the top. Thats sort of a guess, because the temps in this cooker are always fluctuating around your set point so I can't just state outright that there was a 5 degree differential.
So, anyway, if anyone has any questions about how this cooker worked or anything else, just let me know. Now for the PRON!
I cooked 2 butts, 2 different styles. One was pulled pork with vinegar sauce (my Dads recipe from Kingstree SC). The other was my version of KCBS style with a sweet hickory sauce glazed on at the very end. I try to slop this on during the glazing stage so that when I tear it up I don't have to add any sauce to the meat. My personal thoughts on pork is that it needs very little sauce so being mostly on the outside prior to tearing it up seems to work well for me. I don't know how that works in competition as I have only been in one comp and I came in 21 out of 35.
This is the vinegar style pulled pork. It gets pretty small due to stirring it with tongs to get the sauce all around.
This is the KCBS style prior to pulling.
Overall notes here was that the smoke flavor was pretty light even after 6 hours of smoke and using only hickory. Something else I was very pleased with was the color. I use a rub that is darn near half sugar. This usually gets very dark in my backwoods smoker. I usually wrap between 3 and 4 hours based on color. I wrapped here at 6 hours.
I have a video I took of the Karubecue cycling on and off. I'll put that up when I have a few more minutes.