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Smoking Pork Shoulder w/Weber Kettle

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Smoking Pork Shoulder w/Weber Kettle

GreenStreetThrill | May 29, 2005 02:30 PM

I'd love to try making real barbeque (Carolina style) using my 22.5-inch Weber kettle. I have read in many places that this can be done, but I'm looking for some tips:

- How much charcoal to start out with and how often will replacement likely be necessary?
- Put wood chips right on the charcoal or in a foil packet? Soaked they say, right?
- Suggestions for a simple rub, or would the "first time" benefit from doing simply S&P?
- Your fave recipe for [Eastern NC-style] sauce?
- Any other tips great appreciated, of course.

Assume New England spring weather, meaning either 75 degrees and sunny, 45 degrees and rainy, or both ;-)

Thanks!

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