I am about to do my first ever smoke and hopefully the meat turns out great but to be honest this one is more for learning the overall process than anything. Ok so here is what I have and want to do. 18" Weber Silver. I have a 3-4lb pork shoulder. I am thinking I would like to try the snake method. So my question is for a small meat like this would you folks suggest a half moon snake or all the way around. Also my initial plan is to snake with a row of two briquets next to each other on the bottom row and then one briquet on the top row. I would love to get some feedback from you folks. I am open to any and all suggestions. Thank you in advance