So to continue where ATS and buckie left off, here's my on going smoke.
Found a 4lb shoulder marked down last night and I've been wanting some good que lately. I scooped it up and thought hey I've got the perfect redhead for you to meet back at the house. She's damn fine too(although needs a shower)
I got the fire rolling using the snake method, I seem to always start with a few too little coals I added about 3 more from the pizza cook and that boosted me up to 250.
Rubbed down the pork with a rub I made up a few weeks ago. Then shook on some store bought to finish it up.
Here it is hitting the grill 9:00pm
As a Father's Day gift I got a remote thermometer, it's not a super expensive one. But matches my weber digital thermometer on temp so I put it to work, and added a water pan earlier in the cook around 9:45.
FF to 3am temp is 153, the lid comes off for the third time. Grill temp 215, shoulder temp 153. Fuse 50% left. Third wheel opened up some to bring the temp up.
Looking good, first time cooking low and slow on an 18.5 and a daisy wheel. So far this has been hassle free and easy going.
Back to the delicious fat rendering and smoking for the pork, while I go in and work..
To be continued..
"my kettle is more powerful it will do almost anything."