howdo from Kent

[JonC]

Joined a while ago and have been reading various posts, blogs, etc since. Having lived in a flat with no garden for years, we finally have a garden so I picked up an old Weber 57 one touch gold cheaply, followed by another 57 that I want to user mainly low and slow. Have been using the gold all winter as a direct grill, but have just started experimenting with indirect, first go was bloody awful (pork) because I had it running too hot. Second attempt is currently 3 hours in, temperature is down to about 120c under the hood. Plan to cook it to 90c internal.
All good fun

Jon

[JEC]

Hello and welcome hope the second low and slow goes better. 90 is a good temperature but worth just checking by sticking a fork in the side, if it will twist easily it's done.