More affordable and liked by my family, and this wasn’t an issue on my old pellet grill. I’ll look into more cleaning and drip pans.

For what it’s worth, I let it get to temp an hour or so after the fire, then I pulled it, wrapped in foil with my tallow, then put in the oven at 150 as suggested. I pulled it this morning and left it in a cooler for 3-4 hours. The internal meat was good. The bark was awful and had to be cut off which was sad, but the family still liked the meat.

As a backup after the fire, I pulled a frozen pork butt and set in a tub with a sous vide for 3 hours. The meat was still frozen inside, but I covered it with rub and left on the grill at 225 overnight. Wrapped it in foil and finished it in the oven. Turned out great.

I appreciate the positive feedback. CB comes in handy once again!