British BBQ Society Forums

Joined a while ago and have been reading various posts, blogs, etc since. Having lived in a flat with no garden for years, we finally have a garden so I picked up an old Weber 57 one touch gold cheaply, followed by another 57 that I want to user mainly low and slow. Have been using the gold all winter as a direct grill, but have just started experimenting with indirect, first go was bloody awful (pork) because I had it running too hot. Second attempt is currently 3 hours in, temperature is down to about 120c under the hood. Plan to cook it to 90c internal.
All good fun

Jon

Hello and welcome hope the second low and slow goes better. 90 is a good temperature but worth just checking by sticking a fork in the side, if it will twist easily it's done.