Thanks USMCCrashCrew89 for initial tip here, after using charcoal to get fire going I tried just one split at at a time. Even with dampers not super open, that generated plenty of heat. Photos here show damper positioning, single split, and grill temp around 300 (according to built-in dial) which is where I managed to get things stable for a while.
Used a foil pan to make a water pan which I think (?) helped keep things stable, but still with my lack of expertise I had temp swinging all over from 250-350 at at times.
Again failed to photograph final result (pulled) before eating but came out much better than I expected. Bark was awesome - I've done many butts on pellet cookers and maybe just coincidence but this was better than I'd gotten in a while. With hunks that small I didn't need to foil and was done in around 5 hours + an hour resting.
On the whole very happy with this, I expected to have a few really bad results before getting anything edible. Thinking now what to try next, probably chuckie or lamb shoulder..
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