As I have done in the past, I’ve set up a webcam to monitor tonight’s smoke. I’ve got about 30 pounds of pork shoulder on the egg, smoking it with hickory and apple wood.
In addition, I’ve got a Stoker from Rock’s Barbecue set up to automate tonight’s cook. Here’s the first graph showing the inital setups:
The red line is the fire temperature, the blue line at the bottom is the internal temperature of the barbecue. The green box shaped line is the fan speed of the blower that regulates the temperature of the fire.