One of the reasons I "preheat" my Memphis to 300º then back it down to smoking temperature after it is loaded is, more smoke sooner..If I don't, it's just like Bent said, it takes a while .

In my picture above it was early afternoon. I started the cook at 5:15 AM. So like Bent & CJ mine takes a while too. But it was smoking like this about 4 hours in.

BTW - hers’s a picture before I put it in a pan & covered with foil. Internal in the thickest part was mid 160’s.

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Z

This picture was taken this AM about 3.5 hours into the cook.
Running at 190.

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The hill looks pretty green, how long did it take after the blizzard to get to that condition?

In my picture above it was early afternoon. I started the cook at 5:15 AM. So like Bent & CJ mine takes a while too. But it was smoking like this about 4 hours in.

BTW - hers’s a picture before I put it in a pan & covered with foil. Internal in the thickest part was mid 160’s.

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Z

That think looks delicious!


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The hill looks pretty green, how long did it take after the blizzard to get to that condition?

We had a cool spring.  I think it was about a month.  Snowstorm was on 4/15/18.

Here is my Memphis Pro today.  I experimented and smoked pork belly(from frozen) at 250 for 6 hours with an ambient temp of about 70-75.  It was hard to capture the amount of smoke in a photo but here are a few.  It produced a consistent amount of low smoke which increased when the hood was open and pellets were dropping to make up for that.  I tested the Memphis probe with two Thermoworks probes and it seems to be pretty accurate.  I also have included my starting and finishing pellet supply in the hopper.  The pork belly has strips of fat that I cut off the fatty side and draped over the exposed meat on the bottom, so that's what looks weird.