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 rub and roll joint and place to one side over drip tray and have coals on the other and be patient?