I'll give this a try. I started at 9:50 PM Fri. This was takin Saturday morning.
The Chargriller at work. I have a Maverick remote thermometer. Turkey fryer thermometer measureing temp at grate level. I noticed that in the middle of the night, when it was cooler, grate level temp was 25 deg. hotter than lid temp. When the sun was up, & it warmed up outside, the grate temp was 25 deg. cooler than lid temp.
Chicken, Beef ribs, & baked beans
I used 2 large forks to shred the pork. That was only because, the pork was to hot to handle. I pulled some by hand, & it was SO Easy to pull.
My mother-in-law, wanted me to smoke some potatoes. Couldn't pass up the chance, to cook something else.
This has been a lot of work. BUT, it's been well worth it. The pork was ready in 10 hrs & 40 minutes. It held very well in an ice chest, wrapped in foil Most times I would replenish the coals every hour. Once I went 2 hours & another time 3 hrs( I fell asleep). My temps never went below 200. Thanks Z, & everyone else for all the tips & help. Everything was timed just right to have everyone eating, when we were supposed to.