Typical chimney starter, lump coal and hickory chips for the heat and smoke. Last time out I didn't have a problem Maintening a temp between 225 an 250 for the duration. I've heard smoke doesn't penetrate after a few hours and then I've also heard you can over smoke? How long should I keep putting wood chips on to smoke or when should I stop putting them on and let the meat just roast in the low heat.
I was thinking bone in, skin off on the picnic shoulder with yellow mustard to help the rub stick for the bark. Any ideas here?
Any one have any secrets or tips?