I am brand new to all this but I do understand the overall concept of low and slow. Here is my situation. I have an 18# Weber Silver Touch grill. No thermometer in the top. I would like my first smoke to be a pork shoulder/butt, probably around 8-10 pounds. I know I am looking for a constant 225F if possible. I have also been told to line the half of the grill with the meat on with two layers foil to prevent possible charring and get a more even smoke.
So here are my questions. I have Kingsford briquets for now. I did try the Snake method once and it worked for about an hour and a half with all vents wide open. So how would you all suggest I do the charcoal part? I do have a chimney starter. I guess my overall question is when would I put more charcoal on and how much? I am told to check about every hour to hour and a half for temperatures. If I need more coals how much would I put on? What if I choose the Snake method?
Also how do I get the initial temperature down to 225 and then hold it from there as long as I can? I will have the two thermometer system going, 1 in meat and one in grill. I know this will take hours and hours.if I'm lucky. I will also probably be using a rub only for this one so I can get used to the overall process.
One last question. Should I use wood chunks or chips in a small grill like I have? I do have chips on hand.
Thanks in advance everyone. Looking forward to getting to this in the next few weeks.