Dnrn84

After struggling with this for 18 months I've caved in and replaced it with the weber master touch premium. What a difference! Done a dry run today and I'm at 225f after 6 hours without touching it once! Cost £300 but b&q are doing the normal master touch for £120 at the moment. Its basically the same but doesn't have the hinged lid.

Thanks! I've found an old weber probe thermometer so I can check the meat and then use your method. Thanks again!

Hi! New here and new to smoking! I got a Kentucky smoker last year and have struggled with getting pork shoulder up to temperature. I tried about 3 times before summer ended and although the pork cooked well it wasnt exactly pulling apart even after 10 hrs. I very read through this thread and have just ordered the inkbird thermometer and will buy some rope to seal the bbq. Unfortunately with this lockdown I cant just go out and buy a thermo and some fire rope straight away and I was planning to have another crack with a pork shoulder tomorrow. Can anyone give me any tips to improve it without sealing the bbq and only the lid temperature? Thanks!