So, if I am reading the thread correctly, I screwed up in the following areas:
Too many chips
Wet chips
Vent position
Not enough beer (is there ever enough beer? )
So, next time, I am going to try
Fewer dry chips or maybe use some chunks
Leave the bottom vent open all the way (right Bman??)
I feel like I went back to square one with the mini yesterday. I have invested a lot of time in it to just ditch right now...
Guess I will read up more on it since , up til now, I have only cooked ribs on it. I think I went overboard since the shoulder was such a big piece of meat and didnt wany to under cook it...