Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

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NotThamesWater

Just ordered a shoulder of pork. I'm planning on sticking it in a bowl with tequila and lime, chucking it in the smoker, and bring it to 85° overnight.

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dancing james in reply to @NotThamesWater

have you now got your pit temperature under control?

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NotThamesWater in reply to @dancing james

I hope so - I'm going to run an extra food probe as a pit probe as backup, and have an alarm on it in case it gets too hot.

I may even get round to draft proofing the drum as well, but can't decide if I want the hassle of painting it in ultra-high temperature gloss first. Because shiny shiny.

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