Putting on a 16lb whole around 8pm for an overnighter. Still new to the BGE. First of all, I'll be using 4 hickory chunks with a full load of lump in an XL. Should I soak the chunks, or not? And should I place the chunks on the coals right when I light them and toward the outside? Also, I'm going to try and stay around 225 temp at the grate (maintaining temp is still a little challenging for me) and take it out at 190 degrees meat temp, then foil it up and stick in the cooler for a few hours. Fat side will be up during the cook. I would like to get a smoke ring if I can, but not mandatory.
Anybody see any issues with my game plan?
This is a great forum and I'm looking forward to dishing out some advice as I get more experienced.