The ProQ had its maiden voyage on Saturday... we had 60 people coming round for a charity BBQ event so I had purchased 5 pork shoulders. Up at 5am to get the smoker up to temperature and loaded up, meat on at 5.40. It took the 5 shoulders easily with room to spare. Held a very steady 100-115C all day with only a few small shovels of charcoal every few hours to keep it going. I was smoking with mesquite wood and it was very smokey (I like it that way but in the interest of experimentation I'll try a lighter smoke next time).
By 4.30pm the internal temperature of the thickest shoulder was reading 80C... I'm not sure how accurate my cheapo probe is so I pulled the meat off as the assembled crowd was beginning to grumble. They weren't quite pullable but they carved nicely and my god they were delicious. The gannets devoured all but a small food bags worth and it was universally declared to be the best BBQ many had ever had! not bad for a complete beginner
It's fair to say I've caught the bug... ribs next!