AdamG

Good to see you get it sorted, its always a pain to find an answer when you have a very specific question.

Im completely clueless about this aswell sorry, but you could always skim through @Wade's posts to see if he has covered this anywhere...he is the encyclopedia of cold smoking and curing 👍

Looks great @pittmab🍻

Thats a fantastic colour!

Lookin good @U can do that again🍻 Leftovers for leftovers? Speaking of leftovers...where are our pizza's @pittmab😜

Pulled pork finished and turned out great (the little tip was a little overdone though). Went with an east Carolina style pepper sauce for the mop and a basic black pepper and paprika rub. Flavour was really good

Thats the other thermometer (im using a twin tempspike). Not really needed but I wanted to keep an eye on that thinner side of the pork shoulder. Its the first time using them so its curiosity having them both in, more than anything else lol

Pork shoulder in

@U can do that again Don't you mean "rotisserie chicken WILL be done Sunday"? 😉😅😅

Those sausages look juicy @U can do that again🍻

Looks great Pittmab, my pulled pork is a definite go tomorrow😁

I have done a few chicken rotisserie's and balancing is certainly the hardest part. My usual routine is to get the bbq setup and ready to go but I balance the chicken before lighting. I also bank the coals to one side (on the same side as the chicken rotates upwards) so then most of the drippings can land in a driptray. Then I let it do 10 or so spins to make sure its balanced ok and not slipping round the spit bar. I ended up purchasing a couple of counter weights aswell, they dont fully solve the trickyness but they make it more forgiving. Hopefully this may help in future. Main thing is it turned out delicious though😁😜

In fact, I may have to do that for myself and the wife😎

That looks delicious👍

Yeah I managed to get the chilli con carne cooked and some cornbread to go with it....and I managed to dodge the rain😜