Hello from West Yorkshire
Posted: 22 Mar 2015, 11:59Hello everyone,
I thought I would make an account today having visited this forum a few times previously over the last couple of years and found some really good tips, I came on in the early hours of this morning during a mid 'overnight cook panic' to calm my nerves and search a few posts about mid cook nightmares.
I have a weber one touch premium and have been low and slow cooking for about 3 years properly and cook usually weekly as minimum on the barbecue in the summer, anyways I am currently 3/4 of the way through my first cook of the season which is two boston butts and the first time I have ever used lumpwood charcoal apart from a dry run with no meat earlier this week. Needless to say the temperatures have been all over and the heat ran away with itself, I woke up at 4:30, approximately 4 hours into the cook and looked at my maverick to find the bbq temp at over 150 and the meat temp at 80
Anyways I dropped the temp and left it to come down, after much messing with the vents Ive got it to steady around 105 and the meat is creeping back up and is currently around the 70 mark..... I hope I havent ruined it as Ive got 15 people coming round at about 2:30ish so will report back then.
It may be a nip down to tesco and frazzle some burgers
This is my setup last night, it's pretty jammed in but I have done this amount of meat in the weber on several occassions before with briqquettes and been okay
I thought I would make an account today having visited this forum a few times previously over the last couple of years and found some really good tips, I came on in the early hours of this morning during a mid 'overnight cook panic' to calm my nerves and search a few posts about mid cook nightmares.
I have a weber one touch premium and have been low and slow cooking for about 3 years properly and cook usually weekly as minimum on the barbecue in the summer, anyways I am currently 3/4 of the way through my first cook of the season which is two boston butts and the first time I have ever used lumpwood charcoal apart from a dry run with no meat earlier this week. Needless to say the temperatures have been all over and the heat ran away with itself, I woke up at 4:30, approximately 4 hours into the cook and looked at my maverick to find the bbq temp at over 150 and the meat temp at 80
Anyways I dropped the temp and left it to come down, after much messing with the vents Ive got it to steady around 105 and the meat is creeping back up and is currently around the 70 mark..... I hope I havent ruined it as Ive got 15 people coming round at about 2:30ish so will report back then.
It may be a nip down to tesco and frazzle some burgers
This is my setup last night, it's pretty jammed in but I have done this amount of meat in the weber on several occassions before with briqquettes and been okay
