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BBQ Pork Shoulder on my Weber

An Update:

I did this again last weekend, the wick burned fine the whole time (I even expanded it once or twice as I had it going for ~12 hours). I had the vents at the bottom ~1/3 open and filled the pan with water. Temp stayed ~225-250 with almost no involvement from me.. awesome!

BBQ Pork Shoulder on my Weber

Yeah, might be a combination of the 2.. the dampers where pretty close to shut plus if there wasn't quite enough contact that could have caused the issue.

Lets assume that they were placed properly, and airflow was the problem. Filling the drip pan with water would decrease the temperature, right?

BBQ Pork Shoulder on my Weber

I did place them by hand, but perhaps not carefully enough, I will be sure to pay better attention to that next time.

The fire actually stopped burning after it went through the wood chips, so that's not the problem.

It is a 22-in kettle... Weber performer.


BBQ Pork Shoulder on my Weber

Used the wick method for the first time on the weekend - the pulled pork turned out awesome! The fire did die out on me a couple of times though. When the dampers were open more then a crack the temp went up above 250 so I had them shut down almost all the way, which I'm guessing is what gave me greif. I'm wondering if for next time, if I was to fill up the drip pan with water and had the damper open a little more if it would work better?

Thanks everyone for all the posts here - so informative!!

See pic of my setup below (I know chunks are better, but I used what I had on hand..)