British BBQ Society Forums

I can see your pics! Very jealous.......if they are the ribs, I'd love to see the size of pig that it came from!

If it was me (and I love smoking on my Kamado Big Joe and Standard Joe), I would definitely look to bring back a big ass Weber Gas BBQ.....I travel to the US around 6-8 times a year with work, but can only fit what I can put in my luggage....I have previously brought Mavericks and lots of utensils ...

Another vote for Tom Hixson....I have done the Pork Butt and Bavette, both fantastic cuts of meat on the Kamado Joe

Yes, the one i did this weekend did also. I'll be getting another for a family gathering at the end of May....

Well......I cannot say a bad word about the shoulder, it was amazing! It took 14 hours and I pulled it off at 200f and it fell apart. Best cook by far!

Thanks guys, for the valuable words of wisdom......I am now leaning towards setting my alarm for 4am (ish) and cooking from that time, in the hope that it is done for around 7-8pm

Sory, one other question as I have never done an overnight cook.....Did you have to keep checking the temp? I have a maverick to keep an eye on the meat and grill temp, but wondered if you just set it up and left it once the temp stabalised? Cheers

Excellent, I will probably put it on late on Friday night or get up around 4am and put it on and take it from there.

Looking forward to see how it works and tastes.

Thanks for your advice, I'll let you know how it makes out!

Hi All - I have treated the family (well, me I guess!) and ordered a 4kg Boston Butt that will be delivered on Friday, with the plans to cook it on Saturday for Saturday night....I plan to cook at arounf 225-250f on my Kamado Big Joe. This is substantially bigger than any other Pork Shoulder I have ...

Thanks, I will give the band suggestion a try before reaching out to Kamado Joe. Thanks again.