British BBQ Society Forums

I've a pork should I want to cook but due to having to go out I can start it on the BBQ for a few hours and then put it in the oven. my questiosnare

How long should I keep it on the BBQ for before putting it in the oven to get the desired smokey effect and what temp should the oven be? Plus any other tips/trick or problems i should be aware iof

It is a brave soul who goes out and leaves dinner in the oven

But if you're gonna do it, I would suggest you get the pork smoking for the maximum amount of time possible at a reasonably low temp. Then foil and oven it at the lowest possible setting (probably somewhere around 100c if it's electric, though I've been able to get mine down to 80c before).

I guess, if you felt so inclined, you could fire up the grill when you get home and finish it off.

I'd only really feel comfortable doing this with an electric oven, I'd be buttock-clenchingly nervous about leaving it in a gas oven.

I leave stuff in the electric oven whilst I'm out all the time.

I've been known to leave stuff simmering on the gas hob too, but my wife not a fan of me doing that.

Chaps, chaps,
Fret not, this is an splendid compromise and I do it all the time, take sunday 2 pork hocks for no money from local butcher. Offset them on the gas with an tin of cherry and apple wood, temps circa 120 gave them an hour and a half in smoke town, back into the oven at about 140 and cook till falling apart. with an butt do the same and then electric at 110 and forget until you need to eat, maaaaaarvellous every time......oooh its not PROPER bbq, my nans arse, it is fantastic, go well soldier,
Cheers
Tinytttr

As jackson said is it best to foil?

Oh and it an electric oven had a look at the controls and it will go own as low as 50. However that makes me ask more questions, fan, fan with bottom heat, no fan but top and bottom heat too many permutations

Fleagel old chap,
Doesn't really matter, foil increases moisture levels and will speed up cook time, no foil gives better bark, depends on your preference, if on the Q I always foil and usually do for oven.

As for top bottom heat, oooh err matron, don't think it makes an crabs eye socket full of difference, but I wouldn't go as lo as 50, I would hold at around the 100 deg.

Give it an go it will be bloomin luverly,
Cheers
Tiny

As for oven mode I would stick with conventional mode (non fan) when doing low n slow in the oven.

As far as I know anything past 3hrs isn't doing much as the bark is too thick to allow more smoke to penetrate. I would go for 100 or 120.

--
antf

Tiny wrote:Fleagel old chap,
Doesn't really matter, foil increases moisture levels and will speed up cook time, no foil gives better bark, depends on your preference, if on the Q I always foil and usually do for oven.

As for top bottom heat, oooh err matron, don't think it makes an crabs eye socket full of difference, but I wouldn't go as lo as 50, I would hold at around the 100 deg.

Give it an go it will be bloomin luverly,
Cheers
Tiny

Crabs eye socket? I literally did LOL. that's the second quip of yours that made me laugh.


I think the other one referred to your grandmothers posterior. Lol.

--
antf

Smoke it for two to three hours in the BBQ and then finish in the oven in foil. No difference to foiling to avoid the stall anyway. I wouldn't worry if you have an electric or gas oven, don't think I've ever heard someone with a gas oven say I'm so glad I was home when my oven was on because x or y happened. If you weren't supposed to leave them lit when you are out they wouldn't come with an option to program them, you don't turn your gas boiler off when you're out do you!