Hello from Scotland: Help with first smoke (Pulled pork)

[SmokerRH]

Hi all,

I’m looking forward to being involved in this forum. I am completely new to smoking and BBQing so I hope I can pick up some tips and advice here.

I plan to do my first pulled pork on my ProQ Frontier tomorrow. I believe the pork shoulder weighs around 3kg. I have already made a rub and put this over the pork. I plan to take this out of the fridge tonight to get it to room temperature for smoking tomorrow morning.

Below are the questions I have for this. Apologies if some questions are pretty obvious but I think this will help other beginners like myself.


How much coals do you put in coal basket?

I have a Landmann Chimney starter. Would 1 full load from the chimney starter be enough or should I add more at the start of the process?

Best type of coals to use?

How much water should I put in the basin? I believe it’s better to add hot water to begin with.

How do you refill water and coals during smoking process?

How much wood chips? It is recommended to add more in during the smoking process?

How long for 3kg Pork shoulder (approx)?

Being from the UK, there is always a high chance of rain. Is it ok for the BBQ to be exposed to the rain when in use or do you use gazebos or others methods to provide shelter?

Which rack/stacker to use? Top or middle?

Most ideal temp in meat when it’s ready?

I believe the temperature gets controlled through bottom vents? Any tips on how to control this?

Any other tips for a beginner would be appreciated.

Thank you.

[JEC]

Hope this helps

How much coals do you put in coal basket? I would fill it somewhere between half and full, you won't use it all and what isn't burnt can be used next time, it's much easier to put more in at the start than top it up as you go

I have a Landmann Chimney starter. Would 1 full load from the chimney starter be enough or should I add more at the start of the process? If it is a dry warm day half should be enough

Best type of coals to use? Weber, Fuel Express, Heat Beads, BigK, whatever choice you make you need to ensure that they are not "easy lighting", the lighter fluid they add will taint your food as the unlit coal ignites, yuck

How much water should I put in the basin? I believe it’s better to add hot water to begin with. Hot water is best and fill it right up once the fire is established

How do you refill water and coals during smoking process? Water with a watering can, coal shouldn't be needed

How much wood chips? It is recommended to add more in during the smoking process? A mug of chips should be OK however a couple of golf ball chunks would be better if you can get them

How long for 3kg Pork shoulder (approx)? Approx. and I mean approx. 10 hours @ 250F, it really will vary

Being from the UK, there is always a high chance of rain. Is it ok for the BBQ to be exposed to the rain when in use or do you use gazebos or others methods to provide shelter? A shelter would help to keep temperatures stable but really not necessary

Which rack/stacker to use? Top or middle? Top

Most ideal temp in meat when it’s ready? 200 to 205 F, I aim for 203 F

I believe the temperature gets controlled through bottom vents? Any tips on how to control this? Yes correct bottom vents, if it's windy close the one on the windy side first and then slowly close the others as you get closer to temperature, I would start shutting them down once you get to 175 F, from memory most of them will only be 1/4 to 1/8 open

Good luck and enjoy it, remember it's BBQ and meant to be fun

[SmokerRH]

Thank you very much for your response......this is really appreciated.

Yes, I will ensure to have fun.

Attempt number 1 to follow shortly