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You may want to listen to Tony, he knows what he is talking about 👍 Too much charcoal will not lead to waste or make it harder to maintain temps. The opposite is true, without enough charcoal you will battle temps and make this harder than it needs to be. And here are a few pics I took when building a fire for a low and slow, it was a 20 pound pork shoulder that took about 18 hours to cook. I never once had to touch the lump during this cook, hope it helps.

I don't think this really happened. Isn't that the saying around here, no pixs didn't happen.

Good advice - thanks much. I always try to learn something new everyday. By the way, you are making me hungry!

Thank for all the great ideas. I did a one minute turn 90 deg, flip 2 minute and adjust based on desired finish. NY strips were about 1.5” thick and turned out great. Temping was tougher than usual even with the thermapen one. Great results and beautiful grill marks

I use the eufy system with the video doorbell and 3 additional cameras, great system and app with local storage, so zero monthly costs. They do have add ones for security system and they offer monitoring at a monthly recurring fee. I’m not using the security piece, but happy to know it’s available if needed. I’ve had mine for about a year and have been very happy with it, very easy to setup! regards.

Found out last night that the father in law was coming round for dinner today. Ducked out at 8pm and bought a 2kg pork shoulder and a small cabbage. Home made rub, 8.5hrs at 250 with Apple wood chunks (bit hotter when wrapped to get it sorted), made some coleslaw. Dinner sorted, everyone happy (like always with the KK).

Pork belly burnt ends for the win.

It was stuffed pasta shells night here, stuffed with fresh spinach and ricotta. Added a few more things, mushrooms, olives, German Butter Cheese, aged cheddar, tomatoes and some marinara sauce. Once baked added some chives and parmesan cheese.