Drake
I was still baking bread in the oven when my wife had it ready so this one started inside and then went in the WFO...air temp was about 325 when it went in...can't say exactly what the temp was upon retrieval...was dark...by feel low to mid 200's...it was in about 5 to 6 hours total...I said it would be a new Ron Popeil product...just set it and forget it...
Police
We did just one but it was a pretty big one....just a dry rub...this time a short marinade but could be better with a longer rest...we don't generally apply smoke because we do it when the oven is fully clean after bread baking...also this one roasted covered...smoke could be applied in a WFO if you have a pretty good seal on the door and you leave some coals in there while you are cooking...in that case you can go in uncovered to get nice caramelization and then cover and let it go for anywhere from 6 hours...drop some of your favorite wet smoking chunks on the still hot coals and there you have it...turkeys are great in there too...have to make the thanksgiving pics smaller...Oh and our oven chamber is 34 by 40 so we could do quite a few in there
I was trying to be good and not poke fun at the "10 hours and a case of beer later, I'll have a tender butt with a one inch smoke ring"...but I failed...does the case of beer help to tenderize your butt?
All the best to you guys!
Dutch