Hello all
Did my second cook this week on my 640. Did a 9 lb pork shoulder and a couple racks of St Louis cut ribs. Will do a Boston butt next time. The shoulder was heavy because of all the bones. Really did not yield lots of meat.
Adjusted the damper and kept a pretty steady 250 temp throughout. The shoulder took 9 hours and the ribs about 3.5. Did not have a probe so I wrapped the shoulder at 170 about 6.5 hours in and the ribs after 2.5. My Tappecue arrived today. Have never wrapped in the past. Everything was very tender. Ribs were probably slightly over cooked. Took the shoulder off at about 205. Lots of smoke and flavor from the rub and sauced the ribs at the end. Used a combination of hickory and apples pellets.
Really like the way the 640 worked. It was easier the second time. Thanks for the guidance Herb, I rubbed the heat diffuser with canola oil and it cleaned up easily after the cook. Minimal scraping. Just wiped it clean. Over time it will definitely season like cast iron.
Won't be long I will throw on a brisket.
Jeff