u/WatermelonLuzon

Sharing for my husband//

Smoking a pork shoulder!
Internal temp is 162F now wrapped after six hours. Smoker is at 250F and holding. Excited!!

Hey everyone, I just got a Weber Smokey Mountain Cooker 18-Inch as a gift and I’m planning my first cook this weekend — pork shoulder.

I already bought charcoal and smoking wood, but I’m pretty new to smoking and had a few beginner questions:

What kind of thermometer setup do you recommend? (Meat probe, ambient/grill temp, wireless, etc.)

Any tips for keeping temps steady on the WSM?

Can you reuse leftover charcoal after a cook?

Anything you wish you knew before your first pork shoulder?