I have an offset smoker I use for large batches, but most of the time I use I use my Webber 22" grill for smaller stuff. I use the minion method, line 2 rows of coals 2 coals high 1/2 way around the edge. I put some wood chunks on the first 1/3 -1/2 of the coals. Light a small batch of coals in the chimney starter and transfer once they are going. This method works for a good 8+/- hours depending on the outside conditions without opening the lid.
For a pork shoulder I use a Memphis dry rub, add hot water to a tray right before I start the shoulder. Once the coals get to the end I wrap in foil and finish in the oven. Shred after resting add a little more dry rub and juices from the foil. Yumm!
Another favorite is jalapeños stuffed with cream cheese, wrapped in bacon, and smoked.
For a pork shoulder I use a Memphis dry rub, add hot water to a tray right before I start the shoulder. Once the coals get to the end I wrap in foil and finish in the oven. Shred after resting add a little more dry rub and juices from the foil. Yumm!
Another favorite is jalapeños stuffed with cream cheese, wrapped in bacon, and smoked.