Q: How much lump should I be using for a particular cook?
A: Fill your fire bowl completely for every cook. Natural lump charcoal is reusable. If you don't use it all, it will be there for the next cook. You shouldn't run out during any cook with a full fire bowl on most kamado sizes.
Q: How do you "Turbo" cook a pork shoulder?
A: It's very simple. Set up your cooker for indirect cooking and pre-heat to 325F. I use zero wrap during the cook. Using a wired thermometer, cook until 195F internal temp. Once this internal temp has been reached, use a Thermapen to probe the shoulder in 4-5 spots looking for tenderness. If you feel any tight spots, continue to cook and check back every 15 minutes until probe tender all over.
Q: How do I reheat smoked pork?
A: I get approached quite often with the scenario where someone needs to smoke a pork shoulder the day before an event and what's the best way to reheat? I always recommend pulling the pork while it's hot. I pull in and throw it into a foil pan and cover with aluminum foil. When I need to reheat, I lift one of the corners of foil, add a couple tablespoons of water and throw it into a 400F oven until warm. The water will steam and bring the pork back to life.