Joe

Very forgiving, I kept the temp around 230 ( maybe lower, Weber thermo is opposite vent so it’s over the fire rather than the meat) with a couple of spikes up to 275/280 after spritzing. Stalled at 150 after about 6 hours so wrapped in foil, took about 10 hours in total. Think I could’ve gone hotter and faster but I think the first few hours under cool smoke really set the smoke ring

Turned out fairly good, lots of room for improvement but learned lots on this cook

Doing some Malcom Reed beef ribs today, think I started a little low on temp, I’ve not got a pit probe and the Weber thermometer is over the hot side, got one on order. Been at 225f for 7hrs, stalled for a good while at 150f. They’re wrapped in foil now, fingers crossed. Photo after 2 hours

Hi all, I’ve just joined the forum. I’ve been gas grilling for ages and cooked since I was young, I’ve wanted to get into low and slow for a while, I got given a small basic kettle and yesterday I’ve finally ordered my Weber 57. I’m a guitar player, most of my weekends are usually taken up with playing, but being as that’s not gonna happen for a long while, I thought this was the perfect opportunity to put some time into learning bbq, rather just watching it on YouTube! It’s great to find a uk site, as well as equipment and method advise, one thing I’m looking forward to learning is the UK/USA names for meat cuts. All the stuff I’ve watched is all US videos and as you know their cuts have different names. Anyway hope to speak with you all lots over the coming weeks