British BBQ Society Forums

And no photos?

In time I've only had the food on for 2 hours so far - 4 pork shoulders, 3 lumps of brisket and 16 sausages for breakfast. I'm impressed at how well this thing behaves temperature-wise with this amount of food. It always seemed like the optimum temp was in the 270 range but it's sat quite comfortably around 220 now

Unfortunately I was too hungry and forgot to get pics of the finished product, but here are the butts 7 hours in. The back two have a paprika based rub and the front ones just have salt and pepper. The S&P was all that was needed for these beauties and I've got enough leftovers to keep me going for a week

https://fbcdn-sphotos-g-a.akamaihd.net/ ... 3439_n.jpg

Pulled pork butties all week dave, looks like the meat was fine, congrats

mmm 1kg per person, can i come round dude? you sound like my kind of chef hehe nom nom nom!

Haha, well the brisket lasted literally all of 5 minutes and two of the shoulders were completely demolished. Two for leftovers ain't bad