Pork belly burnt ends on the YS 1500 and world's largest pizza!!

This video shows us attempting to cook pork belly burnt ends for the first time on the Yoder YS 1500 smoker. We used Meat Church's Bacon BBQ rub and Angelo's to season the burnt ends and then braised them in a mix of honey, brown sugar, butter, bourbon, and bbq sauce.
Angelo's rub - www.amazon.com/Angelos-Bar-B-...
Bacon BBQ rub - www.amazon.com/Meat-Church-Ba...
Yoder Smokers - www.yodersmokers.com/
Black feather bourbon - www.blackfeatherwhiskey.com/

[@kylem4711]

Hey man, looked awesome. I have a 1500 too and always seem to have trouble with the temps. They always seem lower than thermometers and of course the door thermometers. Any tips?

[@freshhands5054]

Thanks for watching and the kind words! I have actually heard from many who seem to have that problem. First, Those door thermometers are pretty much garbage...just nice decoration in my opinion...Maybe I didn't adjust mine correctly, but mine are always lower than the set temp. That said, I have not had any issues with the grill maintaining the temp that I set (+/-5 degrees as measured with my Fireboard). I do notice that I get about a 10 degree variation in temperature across the grill, but I generally cook right in the middle to mediate the differential. You can try things like putting a bowl of water in the cooking chamber, cleaning the internal probe, etc. However, I am not sure those will help. The key is honestly having a consistent temperature. If yours holds a consistent temperature, you can always just dope the differential to get your desired temp. Have you tried calling Yoder? They are incredibly helpful with these things and have heard it all.