Decided to do a simple pork joint on the BBQ today after hearing how many of my friends have problems with it. As long as you remember offset cooking you will be fine, charcoal one side and meat on the other.
I am fortunate enough to own an Outdoorchef charcoal kettle which has a great funnel system in it which stops any chance of flareups. You can see it in the picture above.
Literally it was a case of chimney starter full of briquettes, make sure they are fully lit, throw them in put on the pork and come back in a couple of hours.
The cut i decided on today was the same as we use in competitions, a pork butt, known in the UK as neck end / collar (with a little extra trimming), a great piece of meat with fat running throughout. It was probably the juiciest roast i have had in ages and showed people that you dont have to get stressed using a BBQ, just try and understand it, and most important of all, enjoy it.
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Sounds lovely and a great method. I do a similar thing with whole chickens and legs of lambs. I put a rectangular baking tray in the middle of the bottom of the kettle bbq (Weber) and make two wood fire either side which I eventually load with real Somerset charcoal. Lid on and leave it for required length of time. No peeping or it will flare! Can't wait to try pork. Thanks for sharing....hc