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    Keeping a WSM going for 20+ hours

    I'm currently smoking a massive 14 lb. pork shoulder (butt + picnic, bone-in) in my 18.5" old-school WSM. With this much meat, I'm expecting to go anywhere from 20-30 hours. On previous cooks using the Minion Method, I've had to add coals after about 12 hours. But 20 hot coals is only gooses...

 

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