British BBQ Society Forums

Thanks very much. I think the Weber thermometer is dead though.

Will look to get a Thermapen.

Overall though, the pork was pretty decent but I was wondering how much of a fat cap you need on the butt? There was barely anything on mine (I had asked the butcher to trim the hard rind off but he took ...

Thanks all. No squealing luckily. Uber-annoyed about my thermometer breaking straightaway.

I think I will try to get a thermapen.

On a WSM, do you just poke thermometer wires in through the hole at the top? (Provided they are coated or wrapped in foil?)

Butt has been in for four hours or so, trying to check the internal temperature now but my thermometer keeps on displaying HHHH or temperatures in the high 100s or low 200s (C).

I tested it this morning in boiling water to make sure accurate. I wonder if I have broken it. Highly annoying because ...

WSM debut this Saturday for pulled pork. In my research I have seen all of the various lighting methods. Obviously the pork is a long cook so is it worth trying the Minion Method (for example) or just having a go at a more standard approach and use Saturday as more of a test run and experiment?

Thank you very much - have just printed off and will walk into the butchers armed with the picture tomorrow morning. Let you know how my debut goes!

Thanks for the warm welcome.

Quick question - have had a look on other threads but still cannot find what I need to ask for to get a pork shoulder/butt. I am sure the answer is hidden away somewhere and have been searching whilst lurking during the past 48 hours.

A thread to which Toby responded ...

Hi all,

Following a trip to the Big BBQ in Canvey this weekend, I went off and got myself a WSM. First had BBQ in Luling, TX and that taste of ribs and brisket has always stayed with me so glad I can try and replicate it at home (3 years later!)

Was great to meet Bunch of Swines, Invicta and Pit Q ...