(06-21-2018 07:24 PM)miko33 Wrote:  

(06-21-2018 04:32 PM)JMUDunk Wrote:  What’re you cooking ON?

Egg/Weber grill, stick burner, offset, vertical?

That’d make a difference on what to use/do.

I have a Weber Performer (a kettle attached to a table) 22” dia. Figured briquettes would work best since I’m not using a smoker with a firebox.

Yea, ok. I can’t really chime in here all that much then.

Wood isn’t gonna be the answer, but maybe a low heat, slow burn of charcoal (as you say) and a smoker box or tray/tube from these great people @ Amazenproducts would do the trick.
Ive got both the tray pellet smoker and the tube for cold smoking cheese and fish, they are very good quality, solid build.

That probably won’t help in time for whatever you got on the cutting board, but might be worth looking into going forward.

Free pellets too!

(06-21-2018 07:26 PM)miko33 Wrote:  

(06-21-2018 04:55 PM)Brookes Owl Wrote:  I'm surprised to hear fsquid gets a longer burn with Kingsford Competition; I've found the opposite but I do think they burn hotter. Lump charcoal even more so. I have a 22" Weber Smokey Mountain and I like using regular Kingsford because (I think) they last longer. I can get 12-14 hours of good temp without replenishing if I manage it well. For some, there can be an issue with the smoke because regular Kingsford have a chemical binder. You can smell it when it lights but it's gone once ashed over. Some say they can detect it in the meat but it's not been an issue for me.

I've used other brands but Kingsford is the easiest and cheapest for me, and it works.

If I recall, you're smoking on a weber kettle? How big a piece of pork are you cooking?

(06-21-2018 04:22 PM)stinkfist Wrote:  pulled pork from the crock pot is the bomb....pick your poison on ingredients.....no way to screw it up....

I get 1 lb. of brisket for 12.00/lb just up the road....

Well, it may be a perfectly tasty meal, but it ain't bbq, and it's not close to the real thing.

Don’t have the pork yet, but I’m thinking it will be from 8 to 10 lbs. guessing up to 12 hours of cooking.

Eeeeeesh...

8-10 lbs., that’s a serial piece of pig. I’d quarter it and if you’re going all grill/smoke give yourself up to 18 hrs start to finish. They can be very fickle.

Some might take 9 hours, others go twice that. Course depends on what temp you’re looking at.

Other option I’ve done when on a “schedule” or a lot of hungry folks counting on it is to give it about 4 hours of smoke, then foil it and stick in the oven. Unfoil the last 30-60 minutes to tighten it up.

Let’s you do other things, or actually enjoy your company.

Good luck!