"Guppy21014" > wrote in message
...

> Advice is welcomed. Pam

First, read the FAQ from this forum. That'll get you all the info you need
to get you going.

Then, go buy a nice Kamado-style....(analog dial with a probe)...thermometer
and a quick read food thermometer....I have the kind that sanitarians use.

Start with a Boston Butt for pulled pork, because it is very forgiving.

Get a V-rack and put in on a heat deflector like a pizza stone. The meat
goes on the V-rack. Your #4 K should handle 2 butts nicely.

Use lump not briquettes.

Use hickory or pecan.....not mesquite.

Don't use petroleum charcoal starters. Use either a chimney or those
paraffin-impregnated blocks to start your fire.

Get your fire to 250 degrees. Put your meat on for about 12 hours....take
it off when the internal temp is around 190-195, wrap it in foil and put it
in an ice chest with newspapers on top for about 2 hours.

Then, using your hands or forks, pull the meat apart, eat on buns or in
tortillas.
YUM!