British BBQ Society Forums

After reading and reading every book and post on this website for weeks i am starting my smoking adventure tomorrow at 6.30am.

Smoking:
5lb pork shoulder, boned and rolled, rub applied - own recipe but a pretty basic rub to make pulled pork.

Chicken- free range organic, Cajun style rub.

Vinegar sauce - slight variation on S. Raichlen recipe.

Equipment:
- Weber Smokey Mountain
- Weber lump wood charcoal ( I know! I am ordering some more efficient charcoal next week.)
- Various meat thermometers and oven thermometers.
- Hickory chips
-chimney starter

The unknown:
- I am guessing the pork will take 6ish hours at 225f.
- Probably will foil for the last hour or two depending on how well it is looking but not sure yet.
- I think chicken will take an hour and a half to two hours.
- getting the temp right - I will just be patient and not let it get to hot on the way up.

Emotions
- nervous
- excited

Alarm set for 6am
Friends arriving at 2pm for my first pulled pork and Wimbledon party.

Good luck dude. Just waiting for the temp in my WSM to settle before I through my 4.5Kg pork shoulder on. I'll be getting up at the same time to start tending to it.

Good luck I had several plays with my kit before inviting anyone else was invited.....How do you think The Food Taster got her name?

What a perfect morning to be sitting in the garden, tending the pork shoulder (I threw a whole tenderloin on as well at 8am) and checking out the forum. Should be foiling at about 9am, crust is looking good.

Just checked pork

120f internal temp. Smells good.

WSM holding temp nicely - just a few minor tweaks and topped water up as it was running low-ish.
Charcoal burning nicely.

Friend has just dropped off some ribs so they have gone on as well.

Fingers crossed.

A

nice. Mine is wrapped and am hoping should be done between 12-1. Can't wait to sit down with a beer and eat this bad boy. Post some pics as you go - I'll show you mine if you show me yours

Here's mine.

Pork currently at 134f - do I foil or not around 150-160f?

That is the question.

Ribs just gone on but definitely cooking nicely.

Foil it!

Sent from my GT-I9100 using Tapatalk 2

Finished eating.
Now I know.

1. Don't use too much charcoal at first.

2. Topping up after about 5- 6 hours with half a chimney of charcoal helps keep temp ticking along at 200- 250f

3. Topping up water really keeps temp low- probably will not bother next time.

4. I should have given the pork quite a bit longer - guest were hungry so tried to 'pull' at 189f - it was delicious but not pulled. Instead it was chopped.

5. Ribs were nice. Really tender and tasty but would like to foil them next time to see if I can improve.

6. The 'stall' is terrifying !!

7. Beer can chicken - perfect.

8. Patience is a virtue.

Overall- quality day. Good food. Good company. Good skills test using a smoker for the first time.

Next weekend- ribs, ribs and more ribs.

Well done - every cook is a learning experience

Have you thought about doing ribs?