I have a smoker like the one pictured and am planning to do my first pulled pork in it next week - Ive done PP in the home oven over the winter but want to try the real thing ! In the oven I cooked it for around 5 hours in foil and it was pretty good with my home made BBWQ sauce and some coleslaw in buns :)
I don't have the confidence to keep the temp regular for the several hours needed so I understand in this case it's best to smoke first and then finish it off in the oven
I'm getting a 5lb on the bone shoulder and have my own rub which I'll do 24 hours before
Can someone help me out on the timings temp etc please and general procedure amounts of charcoal - do I keep chimney open /closed etc.
Will be getting some hickory chips as well
All advise would be appreciated
Mark Ipswich UK