British BBQ Society Forums

i have a tool holder on the side so maybe that is creating a gap and the rope idea sounds good but what shall i do when i get my maverick as the probe wires will surely keep the lid open a bit?

I did struggle to keep temps down below 300f to start with on my weber kettle one touch premium even with all the vents closed using restaraunt grade charcoal and heat beads and the minion method so any suggestions for next time will be great.

Well I lit the BBQ at 5am and put pork on at 6 then smoked it for 10 hours 45 mins the internal temp of the meat wasn't quite at the temp I wanted but my weber temp pen is a little out so a maverick is on the cards for next time. Anyway the meat was lovely with a lovely smoke ring and the warm ...

Thanks for that link mate it was most helpful.Right the meat is rubbed and BBQ on and it's only 5.30 lol I will get a butchers shoulder next time though as unrolled the meat is a bit bitty if you know what I mean?I will post some pics of results later.

And should I also cut the string off sorry?

That's another question should I leave the fat cap on or remove it first and what way should I place it on the grill fat up or down?

Well gone for an asda boned shoulder for my first try so if it goes pear shaped i can put it down to experience and i will post some pics of the final result.

I asked for a butt and he just glazed at me blankly.

Just been to my local butchers to get a pork shoulder for low n slow but he said the whole shoulder was about 10 kilos so about 80 quid!!!When he got half out it didn't look like anything i have seen on here or the pit boys videos,it wasn't round it was long and tringle shaped looking from the side ...

This Sunday from 11am on food network it is BBQ Sunday woo hop and lets face it, it will prob be raining so won't be doing much q'ing anyway lol