Thanks for all the advice.
I've got my first chimney started and will get things started in a few minutes.
In the interest of making things a little easier, I'm thinking I'll smoke the pork shoulder on the grill for 3-4 hours and finish it in the oven.
Anybody see any problem with...
I'm away from home and my offset smoker, but have a request to make a pork shoulder.
My challenege is to do it on a Weber kettle grill.
I could use advice on two parts of this.
First, the grill grates aren't the flip up type. So, to add more charcoal, I'll have take the whole grate/pork...
Making some changes to my offset. I wanted to add two stem themometers but can't find them locally.
Can a digital themometer with a probe be used to monitor the air temperature inside the grill?
Maybe add a holder for the probe too?