Think that a BBQ is ever a sophisticated way to cook meat that will produce something quite exceptional.Originally Posted by Monty92
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 cooking too fast.
It was perfectly nice, but definitely suffered for the faster cooking time.
What did I do wrong?
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.
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