So Sunday morning, I got up at seven, lit the coals at eight and had the meat in by nine.
It was only going to be a couple of friends we invited over to try it out and see what they thought. Turned out to be nine, as the neighbours drifted round one by one to find out what the smell was. So I shot off and got a Ham, which got put in.
I did a Pork Shoulder joint, Half leg of Lamb with Garlic shoved in it, and the Ham as a late addition.
By about Four I foiled the Pork, and Lamb, and at five, took it all out and rested it for an hour.
Here's the results, which didn't last long.
I was gobsmacked by how well it behaved, barely moving off 250F, it started to rise by twenty odd degree's in the afternoon, but that was just down to the Sun hitting it. Later when it had cooled down, we had a look to see how much charcoal it had got through, it had used less than a third of the basket. Iam really impressed with the performance and flavour.
I should have done this years ago!
The taste of the meat was superb, just served with a salad, there was a bit of Ham to take for pack up today.
