Mortymoose's Weber & Buitebraai Offerings to the HO's Gods! - Waiter!There's a Condom in my Soup!

[Pudding McTwinkle]

My weber are getting too hot...
Going to have to close holes somewhere

For slow and smoky 2/3's closed at the bottom, and use the top vent to control the temp.

 

[Pineapple Smurf]

I may have too much coals, I've got both vents nearly closed and I'm sitting at just under 150deg
Was hoping to be just under 140deg

Maybe I shouldn't overthink the numbers and just let it go.

If too hot just take the lid off for a few seconds to let heat escape

Practic makes perfect, at least you have a lekker digital thermometer

 

[RanzB]

My weber are getting too hot...
Going to have to close holes somewhere

I usually leave the bottom one wide open when in use and only close it to choke the fire and put it out with the lid
Drive the top flap for your temp
Close it three quarters and monitor your temp

I use the bottom vent to control temp.

 

[SAguy]

For the last 15 minutes I've had it sitting at an exact 137deg, no movement. Was starting to wonder if I broke my new thermometer.

 

[SAguy]

Sorry, I'm flooding this thread today - I need moral support, and people to blame if I ruin a R350 piece of meat.

 

[Pineapple Smurf]

Im gonna start playing with my bottom flap more often now

 

[RanzB]

Sorry, I'm flooding this thread today - I need moral support, and people to blame if I ruin a R350 piece of meat.

You definitely won't break the meat. Lamb shoulder is like pork shoulder, it's very forgiving. The last few times I didn't bother checking ambient, just made sure it was cooking at a low temp and only pulled it when it hit the desired temp.

 

[SAguy]

Im gonna start playing with my bottom flap more often now

You don't know what you've been missing out on

 

[Pineapple Smurf]

How long would it take to cook that size of meat at that temp in the Weber? Coupla hours?

 

[SAguy]

2 hours in

 

[SAguy]

How long would it take to cook that size of meat at that temp in the Weber? Coupla hours?

I'm estimating about 5 hours

 

[HunterNW]

2 hours in
View attachment 1139238

Looks lekker. Coals only on one side ? You can also rotate your lid 12, 3, 6, 9 etc to spread heat around.

 

[SAguy]

Looks lekker. Coals only on one side ? You can also rotate your lid 12, 3, 6, 9 etc to spread heat around.

Coals on one side yeah, I did turn the meat around at 2 hours when I opened it up - but turning lid is a good idea.

 

[HunterNW]

Coals on one side yeah, I did turn the meat around at 2 hours when I opened it up - but turning lid is a good idea.

I normally turn my lid every 30 min. (Without opening). Just makes sense - heat flows from the bottom to your top openings.

 

[Hazy_Living@79]

How long would it take to cook that size of meat at that temp in the Weber? Coupla hours?

I'm estimating about 5 hours

I did the same cut about 2 months ago. My total cooking time was about 12 and a half hours.. And mine was about 1.5kgs

 

[The_Mowgs]

Im gonna start playing with my bottom flap more often now

Let me know if you need help...

 

[Pineapple Smurf]

Good to know, so it doesnt dry out easily then? Excellent
I must give this a go sometime
I read somewhere afterwards you just pull it with a fork like pulled pork and you have lekker shredded meat to eat then
And apparently you can freeze it

I must invest in one of those vacum sealers, lemme go start a thread about that now

 

[Hazy_Living@79]

I use the bottom vent to control temp.

Me too. Bottom vent is an intake vent and top vent is an exhaust vent in a Weber.

 

[SAguy]

I did the same cut about 2 months ago. My total cooking time was about 12 and a half hours.. And mine was about 1.5kgs

Damn, at what temp did you cook at?
I've been trying around 140deg

 

[HunterNW]

I did the same cut about 2 months ago. My total cooking time was about 12 and a half hours.. And mine was about 1.5kgs

Fokit. Half a day. Did you use the skin to make new vellies ?