British BBQ Society Forums

Perfect, I also got the bbq guru with the frontier so plan on using that. Thank you

Also i always put the pork fat side down to act as a barrier against the heat.

Great thanks, that's the first time I've heard of cooking with the fat facing down, I'll give it a go.

The old adage of the fat running down and basting the meat isn't really a factor, and if it did it would wash off the rub you've spent ages applying.

Okey dokey, that makes sense...Many thanks

So I am "working from home" today.....Rained all morning, brightened this afternoon, so I have flashed up the smoker for the first time and just put a 3-4lb joint of Pork Shoulder on the top rack....Been on for about 30 mins as I write this and the smoker is holding a constant 230F so far....I put the joint on at 250F. Fingers crossed.....My plan is to take it of at around 165F and put it in a foil tray with some marinade and cover and put it back on until it gets up yo around 190-200F....Does that sound about right???

Sounds fine. I've read about removing to rest anywhere between 190 & 203.

Amazed I have never thought of smoking when WFH


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LOL.....I can recommend getting the smoker on, when wfh......the beer seems to come out a little earlier too!
After 5.5hrs the pork is still cooking...upto 174F now

Dduffs71 wrote:LOL.....I can recommend getting the smoker on, when wfh......

I can second that!

I have a problem with WFH , I do it every day......no commute, no transport hold ups, no traffic, no crowded public transport, sorry I was thinking aloud again. BBQ anyone?