First time, long time.
I'm hoping to get some advice on how to make my favorite vacation meal come together. We do a long weekend in the Adirondacks every year and I love to cook for everyone. This year I want to try to do a big pork shoulder and I can't wait. My biggest issue (and point of pride) is that I'm doing it over an open fire (the "pit" we have at our site is basically 3 "walls" about 30" high). I've tried similar things in the past (see some photos below) and just can't seem to get my shoulder to pull the way we all dream of. I know how crucial temperature control is but it's next to impossible (or at least it feels that way) to control temperature all that well while camping so I'm wondering if anyone has some insight as to how I might be able to pull this off.