I wanted to try a method of slow roasting my pork shoulder with a little smoke. I know i wont get the same results.. but thats ok.. i guess this might be more of a perfuming then a smoking.
i wanted to put my shoulder in at 275 and lay a pan with some sawdust or chips and let it give off some smoke for a lil smokeyness.
question is .. which method is best ?
Sawdust? or some chips? should i soak them and let them smolder at 275? or light them and let them go?
I dont want to raise the temperature much at all.. so i figure smoldering or saw dust mmight be the way to go.