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Or, in Tagalog, "baboy".

I'm six hours into the smoke. Going for pulled pork, so that's at least 205F. Chamber is about 244F, steady. The meat has stalled, reading 167F for the past half hour to hour. Added some coals about an hour ago to be sure the fire was maintained. Smoking wood mostly consumed, and the coal level was starting to get low. Water bowl still looked good.

The stall is always the stressful part. How long will it stall? I know the stall is a reality of smoking, but I'm always worried I am overcooking it and drying it out. I never really know how long the stall will last. Seems like forever when I'm monitoring the temps.

Just checked...chamber temp now 250F. I may have to add some water (that always cools it down), or reduce the vents a little more. Still within parameters, but I like it 235-240F.

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