Brinkmann Single Zone Charcoal BBQ

[London Irish]

Eeeeek!!!

If and when your budget allows, think about a hand held meat thermometer. Lots of people rate the ETI Thermapen. You can pick these up on eBay reconditioned for half the price. My one looked brand new when I got it.

http://www.ebay.co.uk/itm/Splash-Proof- ... 564b2820bf

[MrJaba]

That bad boy is on the Birthday list Maybe a silly question, but why do you need the instant read one as well as the Maverick?

[London Irish]

It's handy to get quick readings from different parts of the joint, especially if you're cooking an uneven shape.
Also, if you're cooking more than one item, you can get quick readings. I like to leave my cooking probe in place, therefore you won't have to keep removing it to measure in other places.

AND THEY ARE A PIECE OF ART, THEY LOOK AND FEEL WONDERFUL!!!!!! And yes, I am shouting but in an excitable manner!!

[MrJaba]

IT'S HERE!! Just got to somehow wait until the end of work to build it

Thanks for the points about the Thermapen, makes a lot of sense now!

[London Irish]

IT'S HERE!!

[MrJaba]

Almost there! All kit seems to be going well. I'm cooking a pork leg with a recipe from big bobs BBQ book. Looks amazing has a nice looking bark to it. Not sure if I used enough wood chips though, and damn is it tricky to keep a BBQ at a consistent temperature! Been faffing with vents all day! Any tips? I've used the encirclement strategy from big bob with a water filled drip pan and some juice and spices in it. So excited!

[keith157]

Calm down you don't want to get heartburn and not be able to eat anything

[MrJaba]

Currently stuck in the plateau! I didn't think it would last this long, been stuck at 162f for at least an hour now! Is that normal?

[RobinC]

Yes. The plateau can go on for hours. You've got two choices either wait it out - or foil the meat to force it through the plateau quicker.

[MrJaba]

Victory! So it turned out pretty well after a few hours of panicing during the stall. We waited until it was 170f and then ate it, it was pretty tender, but I had to chop it up rather than pull it apart. The recipe said to wait until 195f but that was with a full shoulder, would the increase temperature not just make it more tough? Should I have waited it out?

Took a few pics of the process:
http://www.flickr.com/photos/mrjaba/set ... 692706498/