Completed my first cook on the Akorn Jr the other day. Actually, it was a mixed Sous Vide-then-Smoked pulled pork.
I seasoned half of a Bone-in Pork Shoulder Butt Roast which was on sale for 79¢/lb. (I didn't have any bags that would fit the full roast and my vacuum sealer died.) Dropped it in the water bath at 62.9ºC (~145F) for about 18 hours. At that temp for that long, I find the meat to be crazy moist but not as shred-easy as a higher temp. Maybe best described as moist shred-chunks. I've done this in the past, but it always misses the taste of smoke I really enjoy.
I had to wait a day to fire up the Akorn Jr, just too much rain and wind. Although to be fair, I sure did struggle managing the temps with swirling winds. Anyways, I found a 11.375" round pizza stone for less than $15 on Amazon to use as a deflector. Added a drip pan above it and re-rubbed the shoulder before smoking for about two hours. I also added some tasty sausages, but with the crazy temp fluctuations, they came out a little chew - think a thicker Slim Jim. The pork shoulder on the other hand, came out just perfect. Super moist with a nice smoke flavor - I couldn't stop munching on it when I was pulling it apart. So far I've made sandwiches and added the meat to some soup for these cold (for LA) days.
Here's the link to the pizza stone deflector I used and a collage pic of the cook: