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Pork shoulder

Discussion in 'Pork' started by dtcunni, Dec 3, 2010.

  1. Folks, I have one more question....I have a weber kettle grill/smoker and I'm wondering if there is a rule of thumb to regulate the temp to around 225-240. I plan on using kingsford charcoal and hickory chips. Any advice would be greatly appreciated!
  2. ak1

    ak1 Master of the Pit OTBS Member

    It's going to be tough to do on a kettle, just because of the size. 

    What you could do is start 3/4 full chimney starter then dump it on one side of the kettle, put the meat on the opposite side. Keep the lid vent wide open and use the bottom vent to regulate the heat. Start with 1/4 open and go from there.
  3. Thanks man, I'm gonna try that!