- Jun 4, 2009
- 3
- 10
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 shoulder off. Annonying, but not a huge deal. Any best practices here?
Second, how's the best way to deal with the nasty grey smoke when more wood chunks/coals are added? Should I remove the meat to a warm oven and wait for the grey smoke to disapper each time? Is there any easier way to do this?
As an alternative, I do have a gas grill availible. Although I'd rather not go this route if possible.
Let me know what you guys think. Thanks...
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 shoulder off. Annonying, but not a huge deal. Any best practices here?
Second, how's the best way to deal with the nasty grey smoke when more wood chunks/coals are added? Should I remove the meat to a warm oven and wait for the grey smoke to disapper each time? Is there any easier way to do this?
As an alternative, I do have a gas grill availible. Although I'd rather not go this route if possible.
Let me know what you guys think. Thanks...