So it's d day. Last night I prepared the shoulder. I had the butcher remove to bone but not the fat. And omg, he took slaughtering to a new low. Hacked it is an under statement. Anyway can't do much about it now. So onwards an upwards. I used a nice run the wife found on the net. I'll get a link once she's up (not feeling the best of all days). So seeing as it was butchered I could really rub the rub into all little crevasses. And then I rolled it, tied it into a roll and put it in the fridge. So this morning I started the cooker around 7.30.. Down here the bricket chimney starters are very popular. But being a tight ass and lazy lol I did my own thing. Simply lit 2 fire lighters under the grill and placed a 4" stainless tube about 500mm long over the lighters and dropped 4 brickets down inside. 15 mins later it was roaring. Stacked the rest of the brickets into the snake formation, added my water bucket and one bricks were going added them to the start. After half hour of solid 102-105c temps I added the meat and pellets. So current readings have been 9 am was 7c 1030 was 37.5c 11 was 48c 12 was 56. Timer is set to 71c and I'll pull then and decided to either warp or not. I'll check fuel source and restock if needed.