Hey guys,
Been grilling and smoking for quite some time, but just picked up the 26 inch Kettle today (wheels were missing, had to steal some from my performer, but parts on the way from weber). I have 20lbs of pork shoulder, 2 10lb pieces - so the question is what's the best way to smoke these on the new Kettles that have the thermo and vents inline.
I was thinking of running a snake (minion method) using a 3 coal width snake, about 3/4 around the kettle, with some wood chunks at the beginning, and leaving all vents open, and placing the 2 roasts right in the middle of the grill. I'm hoping to keep as close to 250 as possible. I'll be around for most of the cook, except in the early hours when I have to go to work for an hour or two.
What have you guys done before in a similar situation, any help would be greatly appreciated. This is going to be pulled pork for Saturday - the wife's Birthday party we have a bunch of people coming. I'm making a bunch of other stuff too but want to nail the pulled pork (with finishing sauce of course) but wanted to see if anyone had some tips with the 26, the amount of meat I got, and what the best setup would be. Thanks so much in advance.
Martin