Light up a half chimney starter of lump charcoal.
Once it is fully lit, transfer to the charcoal grate and then position at one end, creating a dual zone cooking area.
Put the grill in place, put a piece of smoking wood (I used apple) in place above the lit charcoal and put the lid back on.
Open all vents, we want to get the temp up near 300°F.
After 5 minutes, brush the grill with a grill brush and lightly oil
Put the pork strips on the indirect side of the cooking grate, away from the lit charcoal and cook until internal temp is at 125°F.
Once the internal temp is at 125°F, add another half chimney of lit lump charcoal and start cooking the pork directly over the lit fuel and constantly basting and turning until the internal temp is 145°F.