British BBQ Society Forums

Yes, used minion method. Seems to work quite well.

OK, So I was on the right track, I just needed to cook beyond what I was expecting.

We ate it last night and it tasted amazing with the smokey flavour. It just didn't pull as easy as expected after i cooked it. I know what to do next time.

Thanks

Over the weekend i fired up the smoker for the 2nd time.

This time I decided to smoke some ribs on the top shelf and a blade of pork on the 2nd. I don't know if this is the ideal cut for pulled pork, but that was my intention.

I fired the WSM up at around 9 to get the blade of pork on early. I ...

What is it? Do you have a link or any additional detail?

My wife got me 2 bags of Weber wood chunks.
I used the mesquite chunks (only because the bag was ripped open).

I'm going to try and source some local wood when I use everything up.

I'm still very surprised how easy they were to do.

I'm a gas lover but having tasted the smokey flavor of those ribs these definitely have their place on the dinner table.

I'll probably do a few more racks of ribs to understand how the smoker breathes before I do any big chunks of meat.

My first outing with the Weber Smokey Mountain.
Got some ribs from a local butcher this morning and basted them with some butt rub, left in in there for 5-6 hours and I couldn't of wished for anything better.
http://farm6.staticflickr.com/5480/11780929975_89a10e51cd_b.jpg
After 1.5 hours
http ...

Looks awesome! It's still a bit windy and wet for me to be firing mine up just yet.

Just spoke to my local butcher and he had no idea what I was asking for. After asking for a Full Shoulder with the hock end cut off, squared with the blade bone in I think he know what I'm after..... We'll see tomorrow!

Have a look at Adam Perry Lang's Serious Barbecue. Great book IMO.

Thanks.

I've got an igrill that seems to be ok although I'll probably change it to something that'll enable me to keep tabs on the grill temp as well as the meat. I've also got a thermapen that works great.