This was the same setup that I used for the ribs but you can see the setup better on the pork butt so I am using this pic.
Keep in mind that everything I’ve learned about this setup, and almost all of my cooking, I learned from this and the other site.
I use one of the baskets and set it up for low and slow. I place about 20 un-heated bricks and what wood I am going to use than add about 8 heated bricks on one of the sides. You can also use the ring of fire.
I wrap two bricks in foil and place them in front of the heat to help block it and to keep the chamber temp down. I’ve been warned about using bricks and should go and get high heat stones at a hardware store.
I place some foil under the food and add a drip pan for adding moister.
