Pullin Some Pork
Here's a quick video of a recent batch of slow smoked pork shoulders we made up for family and friends.
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A BBQ Nation, The Official SmokeInDaEye Blog: Pullin Some Pork
So what do you do to regulate your temperature overnight, are you changing coals all night long? I frequently have a hard time keeping my temperature low enough in my smoker w/ out lots of "maintenance" and I can't let it be for more than 90minutes w/ out it dropping below my cooking range.
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Nah, I get it started and go to bed. The wonders of Weber Smokey Mountains and a good charcoal build via the Minion Method. I'll try to shoot a video when I start the smokers this weekend but basically fill your charcoal ring with charcoal and a few lumps of wood, leaving a small hole in the center. Light 15 or so coals and drop them into that hole and let the smoker start coming to temp. When you get 10-15 degrees of your target temp, start closing the bottom dampers slightly until it inches to where you want (easier to increase temps then to get them back down once they run away). Load meat and let it cook. Remember, you lose heat and moisture every time you open the smoker so its best not to look.
Depending on your smoker, you should be able to let it cook all night without any work.
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