Leggy

I wonder if that's where I went wrong. I was just sticking the logs on my fire bed, maybe I need to split my logs up?! That's given me something to think about. Glad you're having fun with it though Tim! 😁

Haha! That's true! I agree with each to their own. You just read/watch so much on the internet and people have so many different options/opinions. Yeah, think I'll stick to coals myself for a while.

Yeah, I've stocked up on lumpwood for a cook tomorrow, got some apple chunks for smoking but I've now got a bag of Oak logs I'll be doing nothing with haha. It's a shame, all these videos you watch rave about cooking with just wood. I've heard somewhere about kiln dried being too dry? And causing problems. Supposedly natural wood left to dry over a longer period is the way to go, guess it's easier of you live in Texas eh?!

I'm in full agreement with you here. I tried these logs on a couple of cooks, just couldn't get on with on with them at all. I was previously cooking with birch, but looking at going back to back to just charcoal and chunks now.

Me and the Mrs will try to have 'Bbq' food at most places we go to eat. A couple of years ago we went to Plymouth, there's a bar called the ' Blues Bar & Grill' on the harbour and they served the single best chicken and ribs I've ever had...ever. I'm looking forward to the world getting back to normal and getting to one of the tailgates, they look amazing! Adam.

Out of curiosity, what would something like that be worth second hand? I'm guessing something like that is around £400-500 new? Adam.

Sherwood do a huge 6kg Boston Butt, also recently bought a 4kg Butt from Hook'n'Block.

I recently bought some from a company in Scotland on Ebay, worked out at £24 for somewhere between 30-40 kg of Oak. Was delivered in a couple of days. Not had chance to try it yet. There website is cheaper but haven't looked at shipping costs. https://www.reservoirlogs.co.uk/oak/ The name of the company got me 😂

If you enjoyed the cook and it tasted nice, I'd say that was a win! Does look tasty!

Please do! That looks gorgeous!

Welcome Josh, Not too far from me, I'm in Moxley, few mins from Junction 10.

Morning all, So yesterday I had a go at pulled pork again. I did some last week at it was the best, it pulled but was a little dry. After some recommendations from your lovely selves about where to buy meat, I went with Sherwoods. Bought a 6kg Boston Butt, some Meaty ribs and a small brisket for burnt ends (Will be using SM's guide for that!). So got up at the crack of dawn to prep and start my fire, meat went on at 7am and came off for rest at 14:30, Pulled at 15:30. Longest cook I've done o far which was "interesting" in the fine British wind we had yesterday haha! But I kept up with spritzing and wrapped her at 165f, cooked until 200f then rested for an hour. Simple salt, pepper and paprika dry rub, spritzed with apple juice. I was very impressed with the results, lovely and soft, shredded very easily and even the kids finishes their plates at dinner time, so a win all round I think!! This meat was huge, took up most of my grill space in the BBQ, but glad I had a go at a bigger piece, taught me.alot about maintaining temps and how inaccurate my thermometers are on my BBQ lol. Cheers for reading, Adam.

Thanks, it's always nice to have a few options and when people go back again and again to suppliers, I believe that says a lot! Will try and use a few different suppliers. Cheers, Adam.

Absolutely solid advice, thank you very much. I've got a Boston Butt coming tomorrow, so I'll re-read this before I light my next fire and make my adjustments. Thanks again! Cheers, Adam.

Yeah, I know what you're saying. When I've done a few more, I'll hopefully get a better feel for it, but I agree, I enjoy using my temp probes. And it's always nice to have an excuse to buy more meat haha!