I just bought a charcoal grill. Its a rectangular one with a lid on the top, a door on the front to add coals and a charcoal grate that move up and down by turning the crank on the front. I plan to attempt smoking a pork shoulder this weekend. I got a nice 17 lb. one that is cut in two pieces. I'm only planning on smoking one piece for now. I got my hardwood charcoal and a bag of hickory chuncks. My question is how to arrange the meat and coals. If I crank the grate all the way down it's at least a foot from the cooking grates. Should I spread out the coals evenly and crank the grate all the way down or put the coals on one side and the meat on the other? Also, once I get the coals going, how many wood chuncks do I need to add at a time? Sorry for being so long winded.
post #1 of 19
5/21/08 at 2:00pm