another Pork Shoulder smoke out!

[Dcgunman]

An hour and half ago I threw on three 8lbs (after trimming) pork shoulders at a set temp of 225. I had to drop the grill temp to 215 as the left and middle inside temp was showing 300+ on my probes. But the right probed showed 220ish. I have a feeling these shoulders will finish sooner than later.

 

[RayClem]

You might want to pick up an infrared thermometer to check various spots in your grill for hot spots. I picked up one on sale at Amazon.

amazon.com/KIZEN-Infrared-Thermometer-Gun-Humans/dp/B07VSHR9M6?ref_=ast_sto_dp

Just make sure you aim it a the matte black parts of the grill, not reflective surfaces as you will get incorrect temperature readings.

I have an Ironwood grill and found that my temps are fairly consistent across the grill. I chose that grill partly due to the dual discharge slots at the back of the grill rather than a single smokestack. That should help with temperature uniformity. I believe the Timberline has similar slots.