My first 2014 cook

[SlickedBack]

I'm out of town so time is limited but I finally found time for a 2.5lb pork roast.
So I broke out the 1970-1974ish kettle I got from that project manager on my job site.

It's pretty warm today.

Kept it very simple.


Running a bit hot but hope she will settle down.

It's my first cook on a kettle with the three separate vents. All three are wide open on the bottom and the top is open 1/3.
Any advice for me if she stays all hot and bothered?


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[jcnaz]

How are your coals arranged?
If all on one side, open THAT bottom vent all the way, close the other two. Top vent over the meat wide open. Adjust from there gating lower vent first.

[SlickedBack]

I have them banked opposite the top vent. I will close the two that are bottom opposite the coals like you said.
I'll check back in after it settles in.
Thank you.


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[1buckie]

How are your coals arranged?
If all on one side, open THAT bottom vent all the way, close the other two. Top vent over the meat wide open. Adjust from there gating lower vent first.

Absolute best start point !!!!!

[SlickedBack]

All good at 275. Best I could get. Beautiful day to cook!!


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[jcnaz]

How did it all turn out?

[SlickedBack]

A bit overdone due to an emergency trip to the toilet rebuild kit store. Saved it with sweet baby rays cut with half cup apple cider vinegar and half cup of Apple juice and a bit of devils cut bourbon. The pork wasn't really bad dry but was about 200 internal when I got home. It shredded nice and had chunks of bark. We put KFC style slaw on soft French dolls topped with some claussen slices and it was fine.


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[1buckie]

Nice save !!!


I've juiced things up many times to fix up an overrun !!!!