I checked out those articles. Lots of accolades and wins for that guy and I'm sure his technique is well suited for how he does things. I'm a backyard kind of guy. Never going to enter competitions and I'll take what he says, and your advice also and find what works for me.
As long as I've got my flameboss (I'm not using it as a crutch. But I did start a pork loin in my kamado... everything was going well... and then my wife pulled me away for a few hours. When I got home back to the kamado, the temp was over 400*F and the porkloin was toast. Some creative cutting and we slavaged some of the meat but it just wasn't what it was destined to be...)
Anyway I think I'm doing another pork loin this weekend... I'm not sure, my wife hasn't told me yet.
As long as I've got my flameboss (I'm not using it as a crutch. But I did start a pork loin in my kamado... everything was going well... and then my wife pulled me away for a few hours. When I got home back to the kamado, the temp was over 400*F and the porkloin was toast. Some creative cutting and we slavaged some of the meat but it just wasn't what it was destined to be...)
Anyway I think I'm doing another pork loin this weekend... I'm not sure, my wife hasn't told me yet.