[quote=Burnt Food Dude][quote="Nick Prochilo":3mq9veua]
Originally Posted by "Burnt Food Dude":3mq9veua
Since its a leaner cut of pork, it doesn't need the low and slow cooking. Do it indirect on the kettle or gasser and add wood chip packet for flavor.
That's what I do except instead of a wood chip pack, I just throw a chunk of wood on the charcol.[/quote:3mq9veua]
Maybe its just me but I use the packet. If you put a chunk directly on the hot charcoal it may burn. Burning wood would add a soot flavor to the meat.[/quote:3mq9veua]
BFD...I throw chunks on my coals when I use the kettle all the time...however, I do put the top on and then the chunks smolder as it would in the WSM...cept it smolders faster do to the higher heat...