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@bitterbuffalo
Aiming to do my first pork shoulder on the weekend using my weber kettle bbq.
Aiming for 11 hours at 130.
From what I have read the Method seems to be lighting a third of a chimney of coal and placing on top of coals in the briquette holders indirect smoke with hickory.
My questions really is do I need better charcoal than Big K to maintain temp? And also am I going to be lighting the chimney every few hours, or just placing coal on topli briquettes.