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In winter, "warm up" your hatchet by keeping it inside your jacket or near a fire (not in it) for a few minutes before heavy use to make the composite handle less brittle.

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Preheat your smoker or oven to 225°F . Place the pork on a rack over a drip pan. Let it ride for 8–10 hours. You are looking for an internal temp of about 195°F. The meat should be trembling, but the skin won't be crackling yet. In winter, "warm up" your hatchet by keeping

: Legitimate users receive assistance from the Lectra Expertise Center , whereas cracked versions are ineligible for help or bug fixes. Official Alternatives & Current Versions Place the pork on a rack over a drip pan