Food

Finally cooked one of those Tesco pork shoulders on the Weber kettle BBQ @ 120 c; 10 hours in and couldn't get meat temp over 75 c (supposed to get it to 85+ for best results?) so pulled it any way and the bone came out clean as a whistle so I declare a "close enough".

Loads o' smoky bark thanks to dumping hickory chips in every time I topped up the charcoal.

Looks great. Apparently the last 10 degrees or so can take a really long time so you need to hold your nerve a bit even if it takes another 2-3 hours otherwise it never quite gets fully pullable.