Happy Cannaversary Grow Bro 
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Happy Cannaversary Monsieur Maniac 
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Happy piece-o-cake day @Low
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Salivating down here Grow Bro
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Happy cake day @Low
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Happy Cannaversary Brother!
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Thanks for being such a large part of the community!
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Thanks for all your contribution. You do great work all around.
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Low’s definitely where I go when looking for cana-info!!
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Sorry I missed this- sometimes it can take up to 8 depending on weight and humidity, seems like after wrap/stall at 225 it can raise 5-12° per hour. I usually up the temps after wrap and make sure it’s not on a hot spot. Like instead of 225 I’d move to 250. When wrapping initially if you added any liquids/butter/sauce it can delay temperature increase as it begins to steam and heat up again. How long did it end up taking for you?
@WilIy @OGIncognito @kaptain3d @Crazy81 @DanB @Growdoc @dbrn32 @ALSlammer @SausageMahoney
Thank you all very much! Appreciate the kind words and the awesome pictures. Crazy it’s been 5 years already. I regret not waiting until 4/20 when I joined, woulda been perfect. lol. Been really cool meeting everyone, making friends, and talking about a bad ass hobby I can’t talk about anywhere else. Feel privileged to be apart of such a wonderful community.
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Happy Versery @Low 
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Happy cake day @low
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I did place a little apple juice in and leave at 225⁰. It was about 4 hours and i pulled at 203⁰. Turned out really good!
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Yummy! 
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@Low Happy Canniversary!!! 
And congrats on the ILGM merch win! 
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@Bentstick @Docnraq @Dforce @Twelve1
Thank you very much!
I def was thinking about 4/20 on 4/19 when I registered. lol
@dbrn32
Looks fantastic! Was it pulling at 203? I feel like I always need to get them to 208 or so. Butts?
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Yessir it was good there. The recipe i was following suggested the foil pan and a little apple juice in the bottom. Then said if you wait until 205⁰ it may be a little mushy. So i split the difference between the 200⁰ suggested and the 205⁰ most seem to recommend. I’m not sure if it would’ve been the same without the steaming though.
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It’s been a while since we’ve done a pulled pork, but I kinda wanna give it a go. My first couple years with the pellet grill we made them so often that now we kinda distance ourselves to just “occasionally.”
Last couple days we did smoked chuck- brisket style
And we did chicken. The chicken thighs got pounded flat, stuffed with cream cheese, cheddar, minced jalapeno, and some ranch seasoning. After it got rolled up it got wrapped in bacon. On the smoker until internal hit ~175. Soo good, so good in fact I forgot to get the finished picture. Bacon wasn’t too bad, I crisped it up with a torch in the end. Next time I might partially cook before wrapping the chicken.
Right now I think my favorite recent cook was still the maple and duck. At least I want to do that again soon. Just hard to find whole duck in stock around here.
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