Pork Roast on WSM or Webber Kettle?

[george winters]

Just looking for advice, doing a standard pork lion tonite, not a shoulder, but should i use the WSM ,or should i just do it indirect on weber performer? id like to use the WSM - but another question is do i take out water pan as i sort want temperature higher for this cook? oh i just see on cooking topics an example of 225 F cook. thanks

 

[TroyRedington]

i'd vote for the kettle

 

[Chuck_B]

You might want to use the kettle is that's all you're cooking.

 

[Bob Sample]

I would go with the kettle

 

[Paul V (Las Vegas)]

1 loin the kettle. 4 loins the WSM.

 

[george winters]

thanks = agree -- indirect on kettle - cheers

 

[Jim H.]

Another vote for the kettle, indirect.

 

[Chris S Lewis]

I vote for kettle too.

 

[A. Parra]

Kettle

 

[Chris Stanek]

Last week I did a nice pork roast on the kettle. I did on the rotisserie and it came out fantastic... just flat out awsome.

 

[A. Parra]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Stanek:
Last week I did a nice pork roast on the kettle. I did on the rotisserie and it came out fantastic... just flat out awsome. </div></BLOCKQUOTE>

Chris, where did you buy roti?

 

[Dave/G]

My preference is the kettle. I cook in the 350-400 range and like to brine loins. I take it off in the 140-145 range. JMO.