Good evening fellow BBQ'ers. I have been the owner of a Webber style charcoal grill BBQ for over 2 years now, and I have not been able to master it. This is especially so, when I have recently attempted to do a Low and Slow style grill, attempting to make pulled pork. I had spent a long time prior, studying and researching different methods of how to do a low and slow grill. Most recently I tried the charcoal snake method where you line the briquets along the edge of the grill, and light a few at the start, with the idea that the other bricks catch on slowly, essentially keeping a constant heat as the bricks slowly burn around the grill over time. I had gotten my first 5 briquets lit, and placed them around the start of my charcoal snake, I placed my smoking chips on too. I left the BBQ to get hot, and I could feel the temperature had risen enough to start cooking (I don't have a thermometer) I placed my pork roast in, drip tray underneath and closed the lid. I left both the bottom and top vents fully open to keep an ideal oven environment. I was periodically checking the cooking after an hour or so, and the first few charcoals were catching on, I could feel the meat warming and could see juice in my drip tray. Once I could see the charcoals were catching, I decided to close the lid and leave it for a few hours. I case back layer in the afternoon (after at least 9 hours on the grill) only to find that the charcoals had gone completely cold, which would indicate that they stopped burning around the time I last checked it, about 5 hours into the cook. What have I done wrong? I'm thinking maybe the briquets were just cheap and don't catch on as well but I am no expert. This BBQ has been the bane of my cooking existence and is putting me off wanting to BBQ again.