WSM leg of pork

[Anne M.]

Well, not a whole leg, but a piece:
Rubbed and marinated:

Got some charcoal in stock:

Charcoal in the 14.5" WSM and a stick of acacia wood:

Pork on the grid (would be pretty useless to set up the WSM and not use the meat)

Waiting time...

We are done:

We started on this by just pulling meat straight of it (adding some Burmese chili sauce)
The remainder went in the fridge and got sliced.
I actually prefer sliced over pulled

And a happy costumer:

I used the waterpan with water as it was fairly warm outside. After about 6 hours, I topped up with some water and again a bit later on. Just filled via the door.
About 8 hours in, I added 4 extra pieces of charcoal. This may not have been necessary, but I was a bist scared that if I waited too long , the new charcoal wouldn't light.
In the end I had some charcoal left over.
I could also have filled the basket more. Maybe next time.

I have been eating left over's the last couple of days:
Fried, with onion, tomato, spinach and sour cream
With fried eggs
And as a Thai noodle soup.
Still got plenty....

 

[Timothy F. Lewis]

Looks quite delightful to me Anne!
Burmese chili sauce? Sounds pretty interesting, label?

 

[ChuckO]

That's a fantastic cook Anne. I see wonderful sandwiches in your future

Beautiful view you have Anne

 

[Cliff Bartlett]

Gorgeous cook Anne. I know the feeling with the add charcoal or trying to ride it out thing. I had a dog when I was a kid that looked a lot like yours.

 

[Barb D]

Anne, that looks fantastic and I know the taste was over the top. I also like your view, great job.

 

[Anne M.]

Thanks all.
It worked out absolutely fine.

As for the sauce:

Burmese chili sauce? Sounds pretty interesting, label?

Here's the label

Just had to do that......

I made the sauce according to the recipe in the book "Burma - rivers of flavor" by Naomi Duguid (the kindle edition was on special some time ago and I had been eyeing it for a long time).
I checked google and the recipe is online here: https://www.cookstr.com/Sauces/Tart-Sweet-Chile-Garlic-Sauce-Nga-Yoke-Thee-Achin

 

[Timothy F. Lewis]

I deserved that!
Thanks Anne, great way to start my day!

 

[Rich Dahl]

Great cook Anne, that had to be tasty.