Moonhead

All looking pretty tasty. I'd say you had a very happy gathering. Got me thinking about the lamb, I'll be giving that a go very soon.

Thanks guys, yes 30 minutes smoke was enough. It was a pretty small joint 1.6kg so I didn't want over do it. No complaints from the family.

Decided to smoke up a small pulled pork shoulder today. Coated in a Memphis dust rub, courtesy of the 'Amazing Ribs' web site. Smoked over Hickory chips for 30 mins and left at 250F for 3 1/2 hours. Mopped in homemade sauce wrapped in foil until it hit 205F internal. Served up in brioche buns, roasted peppers, red onions, slaw and a bit more sauce. Side of rosemary roasted crushed baby potatoes. Very happy ? Given a quick sear first before cooking over a water pan.

It's around one and a half hours depending on time of year. Best to keep burning a small load every now and then over the winter to keep the moisture levels down. Just got to watch the eyebrows - singed a few of them over time.

Thanks for the welcome. Like the creativity with the smokers. Here's the wood oven, internally about 650mm x 900mm. Gets a lot of use mainly for pizza and bread. The space to the right will be home for the BBQ when it arrives.

Hi I'm Rick from Chester-le-Street. Always loved cooking on the bbq and having moved over from the CWS Facebook group I'm really looking forward to this forum. I have an old Outback kettle, badly in need of replacement as it has a fist sized hole in the base, but after over 10 years of action can't really complain. Also a small Fox smoker - that's the make not the Ginger beastie! That would be wrong? Another excuse to play with fire is the Barrel pizza oven I built and posted on the ukwoodfiredovenforum 4 years ago which is how I found the CWS group in the first place. Also excellent for a low slow cook. I built that with a space for a BBQ, so now the Outbacks seen better days I'm looking for something to fit in. Cheers for now