British BBQ Society Forums

I'm probably thinking pork-belly as it's a personal favorite.

Ideally crispy crackling and lovely and soft in the middle, so was assuming around 3 hrs on a lowish heat?

Folks, newbie advice required!

So having just binned a crappy gas BBQ and got a proper Weber instead, I'd like to have a crack and something more satisfying that bergers, steaks and sausages this weekend.

I'd like to do a nice pork joint by indirect but could do with some tips.

Is it really as ...

OK, I admit it, I used to own a gas 'barbecue'.

Obviously I wasn't thinking straight and was mislead but the nonsense about 'ease of use' and 'convenience', neither or which were true. In fact I quickly discovered that the hideous thing I bought from Homebase was in fact:

1. Messy and difficult to ...