British BBQ Society Forums

Ive got a pork shoulder on order for the weekend, so i will be doing that low and slow. Its just now i need to decide on techhique, rub, and glaze.

Once i have decided on my method, i will worry about the rest. I may even start with water, then swtich to stone mix it up a little. I really dont know.

I think if you try and switch the heat sink mid cook you are just going to bugger up your temps. Use one or the other. Make sure you keep a cooking log and note down in this not just what you did but also your honest opinion of the results.

Apart from the obvious H&S risks in moving VERY hot pans as RobinC says there is no way you will keep a constant temp. Just opening the lid of a BBQ/Smoker to have a little peek will cause a dramatic drop let alone disassembling your smoker. Stick to one, record times/temps results and your honest thoughts on the cook, then change the pan next time. Record your times temps etc then compare over a nice glass of something cool

Cheers ,

I think that’s a fair point. I was going to warm the plate in the oven, and whack it in, but i have a little recipe book which i have started and i will write down the results. Overall it just means more meat! i will obviously have to conduct many experiments to get a 'accurate' results, which will of course be a shame!

BBQ'ing is like anything worthwhile, it's a learning curve the more you do the better it gets, usually
As you mention the "experimental residue" has to be disposed of somehow

Rather than starting another Thread. What's peoples thought on wood chips vs chunks?

Okay, for medium cooks, i.e a couple of hours or so on my BBQ I use soaked chips for indirect cooking/smoking, I even use whiskey flavoured charcoal in a foil pouch when grilling burgers & chicken etc. I use chunks for long smoking in my Pro Q.

Generally I'm the same as Keith as I use chunks for smoking on the Pro Q and chips soaked in water on the grill.
For even more of a out of the box flavour BBQ Delight make a wide range of pellets flavours. Nice if you want to try something different with 14 flavours to choose from.

Eddie

Pretty much the same as others. Anything that requires prolonged smoking (couple of hours or more) gets chunks. Anything less than that then I tend to use soaked chips. Don't forget you can also (for small bursts of smoking) use things like woody rosemary and lavender stalks.

Good point on DDD one of the smokers had access to old vines from a local grower...