Took a few days to get the first real cook done. 3.5 lbs. pork loin. Dry rubbed for about 3 hours (overnight would have been better as usual). Patted with some Meathead Katz-like pastrami rub. My family just loves that combination. Goal of the cook was to have some "deli meat" for the week.
The Apollo kept a steady 225-230 for 3 hours with almost no "maintenance". Kingsford blue with a few apple wood chunks tucked under. Water pan empty and covered in foil. Went from ignition to 225 in 15 minutes.
First cook on it, so it was a beneficial experience. Took a bit longer than expected to get to 145, bit it was a somewhat thick loin roast.
Pics of the "slice" will be at lunch time tomorrow!!
In the pit shots (no edits or filters):
The Apollo kept a steady 225-230 for 3 hours with almost no "maintenance". Kingsford blue with a few apple wood chunks tucked under. Water pan empty and covered in foil. Went from ignition to 225 in 15 minutes.
First cook on it, so it was a beneficial experience. Took a bit longer than expected to get to 145, bit it was a somewhat thick loin roast.
Pics of the "slice" will be at lunch time tomorrow!!
In the pit shots (no edits or filters):
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