Hey guys. Ok so I have had my Kamado Joe Classic for two months. So far I have burnt myself, the grass, and broken one of the ceramic heating plates. I have persisted and have gotten much better. My wife's birthday is this Friday and she has requested pulled pork taco's. I've got my pork shoulder ready, as well as my rub. She has complained in the past about tasting too much charcoal. So I have tried to let the fire go for a good 70-80 mins before putting the meat on. We had an argument today about when the wood chips go on. From what I have read, you light the fire, let everything stay open for 10 minutes so it can catch, then you put your setup in (ceramic plate and wood chips) and open up the vents slowly monitoring until you reach your desired temp of smoking pork which is 225-250. Then you wait for 60 mins and put the meat on. She says you aren't supposed to put the wood chips on until ten minutes before the meat goes on. But that's how I screwed up last time. I had to take out a 500 degree plate and I dropped it and broke it. Can someone please give me a step-by-step procedure regarding how to do this on Friday? Like I said, I have my rub, I've done this before.
Thanks.