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I'm using a Brinkman Grill with a sealed side smoker. KInda small and I only smoke 5-8 lbs of Boston Butt at a time, but the charcoal  burns up, my temp drops and I have to refill with more charcoal, which is a pain in the Butt and also costs me smoke and heat. What am I doing wrong?   Also, I'm...

Just wondering if freezing a pork butt and then thawing it completely prior to cooking is a way to break down the meat fibers more ahead of time? Also, what about double-barking...not double-parking.  Smoke the butt until you get a nice bark, then quickly slap on some more rub and smoke it...

I hear of guys putting all kinds of spices and sugars in their rubs. So I got some Paprika but turns out it's the real spicy kind. I assume that adding that and rubbing it in will make the bark spicy and potentially bizarre tasting if I use too much. Should I just forget the idea?   Also...

I was being kind. Good suggestions plus...soaked wood or dry, smoke some then add rub, charcoal or not, slaw or not. Some of these taste differences would go undetected even by a bear.  I just think it's fun. But having issues with when to add wood and charcoal to keep the heat high and consistent.

Now I know smoking a shoulder or butt is a very personal and delicate topic. I've been watching lots of YT vids and picking up tips, but in the end I see a lot of hard core guys nearly drenching their creations in BBQ sauce. One guys put his pulled pork in a pot with sauce and cooked it ever...

I keep reading about how important it is to never hardly open the door, but dont you need to check the butt, replace lost water and low charcoal and maybe even spritz or turn the meat? Also wondering if anyone has tried smoking the meat for a while then applying the rub for bark? Or, what about...