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Pork shoulder

post #1 of 3
Thread Starter 
Folks, I have one more question....I have a weber kettle grill/smoker and I'm wondering if there is a rule of thumb to regulate the temp to around 225-240. I plan on using kingsford charcoal and hickory chips. Any advice would be greatly appreciated!
post #2 of 3

It's going to be tough to do on a kettle, just because of the size. 

What you could do is start 3/4 full chimney starter then dump it on one side of the kettle, put the meat on the opposite side. Keep the lid vent wide open and use the bottom vent to regulate the heat. Start with 1/4 open and go from there.

post #3 of 3
Thread Starter 
Thanks man, I'm gonna try that!
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