I previously used quite an old and rundown offset smoker which didn't have any modifications to help with the seal or keeping the lid shut. Worked alright for some slices of pork belly.

I'd like to smoke a pork shoulder for pulled pork but recently upgraded to the bbq in the photo.

Any idea on how I might go about it? I'd still consider myself a beginner but more than willing to give anything a go.

Thank you