Recent content by A J Grant

Thanks for the kind words, guys! It did stay good an moist... could maybe have got slightly more tender - I only got it up to about 195F, and I've read 205F is ideal. It stalled for so long at about 160F, I ended doing an unplanned Texas crutch - fortunately it already had that thick bark on...

The setup: The Boston Butt: The Rub: On she goes: The finished product: The Pull: The happy customers:

I guess other than that it may have been down to quality of briquettes, will go shopping for some top draw ones!

Thanks Robert - that's the layout I used for smoking the pork, so maybe will try that for roasting. I just got hold of a couple of firebricks (used housebricks before), so good to go now!

Ah right, so the "extra" 90% is purely for cleaning. Just makes me wonder why people do marks like this, when as far as I can see anything past the second hole is fully open:

Yeah, I get that - but what I'm saying is that for 90% of the movement of the lever, it's not doing anything, and the vents are fully open. It's only in the left inch or two that it starts to cover the vents with the blades. Or am I missing something?

Am I being thick, or does 80-90% of the travel on the right hand side of the lower vents make no difference? It is only once you get tot he leftmost two "dots" that the blades start to cover the vents? I've seen people talking about putting the lever half-way across, or 2/3 etc. Surely none...

Having just got my first Weber Kettle, I christened it with a big old shoulder of pork - smoked for 12 hours around 225-250F, worked a treat. Didn't manage to maintain a totally steady temperature, but didn't struggle as much as I worried I might. Having got a nice Silverside of Beef in for...

Just bought my first Weber a couple of weeks back - first decent bbq I've had after years of budget grills! Got a One Touch Premium, loving it so far!