Slow cooked my first large joint on the weekend, a shoulder of pork (5 pounder).
Put a full chimney of lit charcoal (good quality lumpwood) in the offset smoker and waited for the main grill to come up to temperature (225F).
Barely got past 100F
Ended up creating two heat zones in the main grill instead and cooking it that way, resulting in it getting done an hour or two early, due to it being closer to the heat.
It was perfectly nice, but definitely suffered for the faster cooking time.
What did I do wrong?
Think that a BBQ is ever a sophisticated way to cook meat that will produce something quite exceptional.
It's just not that good.
As a way of spending some time outside in the sun with cold beer or a nice glass of wine while enjoying the social aspect, it's great. As a way to produce really good meat it's just meh.
Good steak cooked properly does not need smoking, Monty. Especially a rib-eye which has all the required fat.
And while I like to do massive rib-eyes on the BBQ as well, had I seasoned it properly, pan fried it on a high heat and then cooked it low and slow in an oven it would have been just as tasty.
BBQing is a nice thing to do outside on a summer day, it isn't haute cuisine.
Come on m. You are a famously useless ****er. BBQ'ing is a manly pursuit and you are basically an effete ladyboy.