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I just smoked some pork over the weekend, about 8kg I think.
I used the Weber briquettes.
Started at 7pm then changed at midnight but it was still nice and but didn't think it would last the night!


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I did a 4kg pork butt overnight last night. Put it on at 9pm and took off at 2pm today. One basket of coals with no top up and when I closed the vents down I still had half a basket of coals left over.

If you're wanting to pull the pork you need to take it to 203f internal. Depending on size and ...

So I cooked some lamb shoulder for my second attempt.
Used briquettes instead of lump wood and got a much longer cook, I started off with the minion method and that lasted for a good 4.5 hours then topped it up to finish it.
The lamb got a lot of thumbs up from the guests so I'm happy with that ...

Internal temps is quite a popular discussion thing on this forum.

To try and simplify things a little, a single temp is often recommended for the average joe in the street. However, there is a more indepth temp path you can follow.

Personally I prefer to stick to the simple single temp thing. Not ...

80-85F or C? I'll assume C. Why do you want to take it over 85C? Chicken is fine at 74C

Yes sorry, C.

My thermo prob shows chicken at 90?
I'm new to the internal temp guides, always just done it by eye.
Looks like I needlessly left it in then!
Thanks for your reply!



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So I've completed my first attempt at smoking.
Not sure how it's gone to be honest!

The chickens been in for about 3h 45m.
It's white throughout but I couldn't get the internal temp higher than 80-85 from the probe I put in. First time it was 70 and then the last time was 80-85 and I decided to ...

Tiny wrote:I reckon your chicken will take half the time of the lamb so would def put in later, I don't have a charcoal set up so couldn't comment on top or bottom.....

Cheers
Tiny

Thanks Tiny


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Thanks both for the replies.

I plan on cooking a chicken today just to see how I go.

I'm guessing the chicken will take less time than the lamb anyway.

Tiny, would you still put the chicken in later than the lamb if on the bottom or both at same time for same cooking duration?


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5. I have a clay saucer in my pan and cover with foil. I don't use water as its a faff and a heat sucker imo. If using water add hot and as full as you can. 1 fill should be enough for a 6 hr cook but you'll probably need to refill on a 14 hr pulled pork cook.

Sorry forgot to ask this.
What do you ...