British BBQ Society Forums

So, here's the result. Cut end off after 7 hours - we were hungry! - and put rest back on spit. This is after 10 hours.




Not much of a smoke ring but it tastes great.




Easy to pull with forks.



To be eaten tonight as pulled pork sandwiches on Cheese and Wholegrain mustard bread



Any observations / critiques?

Mine are:
-Pleased with first attempt
-Couldn't have done it without your advice - thanks all
-Gas Outdoorchef Ascona probably shouldn't be used for smoking unless only a light smoking is wanted? Would you agree?
-Probably should have tried something simpler to start

It's always good to start out lightly with smoke, and with the Outdoorchef gas range thats about as far as you can go. I've made up a couple of the rings and swopped them out, but it's messy and fiddly. Try a bilkier doughnut with larger holes and get it really hot, then carry on.

Well, I must say that overall I'm very pleased with the Ascona. Very interesting design having been used to a conventional 2 burner gas and before that a variety of charcoal models. Wish I had kept one of them now to experiment with as a smoker

I'll take a look around for a proper smoker I think starting with a search of the threads here.

Looks like a good effort! Well done!