Hi there,



Tomorrow I will start my home build bbq / smoker for the first time with:.

Meat: part of pig shoulder, 2.65 pound

Marinade: olive oil, garlic, shopped fresh Italian spices, salt pepper, skin
of lemon

mop: white wine

wood: oak

The bbq / smoker uses wood as fuel



Is a temp of 215 Fahrenheit in the bbq / smoker ok?

What should the internal temp of the meat be when it is done?

Any idea how long it will take?




Hope you can help me out



Adriaan

(The Netherlands)