u/TickleMyFissure

Did this yesterday on my Weber Master Touch 57, snake method with added hickory wood chunks.

Was a bit windy yesterday but hit 72c after about 4 hours (this was a smaller 1.2kg joint after I removed the fat cap), wrapped in foil for another 2 til it hit 92c then into the oven for an hour to rest (oven was heated to 100c and turned off).

Marinated overnight using a homemade rub. Made great pulled pork tacos, the bark was superb.

And mustard. Hope you're having a good Bank Holiday!

What a sight, this went on for ages

Boneless thighs marinated overnight.

Beans and eggs on the hob

A rack of lamb and some sausages for an afternoon in the sun

Lamb marinated in garlic, rosemary, olive oil, salt and pepper. Some veggies on the side.

Been so busy this year this was the first time firing up the Weber