Hi I'm new here and excited about using my new egg. I've done a few chickens with great success. Yesterday I tried a pork shoulder. It turned out great, but was a nightmare getting it done. I put it in last night at 8:00 PM. I started my charcoal (The good-one lump charcoal) using my electric starter. I got it where I had good embers all over the bottom, with others starting to burn on top of that. I think layered on more charcoal and some apple chunks that were soaked through. When I was putting the last layer of charcoal on the bag had quite a bit of dust that I just dumped on top. I think this might be where my problem started.
I got the egg to about 220 +-. It appeared to be stabilized. I woke up at 3:00 AM so I took a look, this might be where my second problem began. When I looked at the temp, it was 100 degrees. So I took the meat out to take a look at the charcoal. It was burning in the middle and the outer edgers were not burning. So there was a hole in the middle of the charcoal pile, with non burning charcoal around the edges. I got it all going good again, and ran it up to 220. When I got up this morning it was a 250. So I cut it back a little, this is where my next problem began. I went up to 250, down to 100 etc.
No matter what the case I think I've learned a few things, and I'm sure there is more to learn from this with your help. The pork is awesome. I gave some to my neighbor, but I really don't want to give anymore away. That's not normal for me, I really like to share, but this pig kicked my ass so I'm eating it.
Here's some things I think I learned, but my experience may not be accurate.
1. Do not dump huge amounts of charcoal dust on top of your neat layered pike of charcoal and wood chunks
2. The rest of my problems would have been minimal, if number one did start and I didn't pull the meat, mess with the charcoal etc.
oops, one thing I didn't mention. I prepared the pork with a "Wild Eats" juniper rum and injected it with apple juice.
Please comment. Thank you.