re: #115 Russkilitlover

Hey, I made pork shoulder, too. BBQ pulled pork with slaw. And there’s a lot left over!

The flavor was dynamite, butI’ve got a serious problem. I can’t seem to keep my smoker hot enough. The wind here in Oklahoma is terrible. On a still day I can keep my smoker at 225 for 4-5 with just a half-bag of charcoal but on a windy day, I can’t even keep it above 150 with a full bag. I’m going to have to either build a tarp windscreen or smoke it and then put it in the oven.