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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?
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