G'day,

I'm also a newby to this group and from Sydney Australia and enjoy cooking
on my weber kettle. I only use gas for a quicky bbq but when time permits
and I have friends around, I reckon the Charcoal weber is hard to beat.

Although the weber cookbooks suggest that when indirect cooking, they say to
build a big fire of 35 briquets per side and the meat in the middle but I
prefer to take my time and cook American style and have the coals on one
side and the meat on the other with the drip pan under the meat or sometimes
I put the meat in the drip pan on a rack.
I find that although it takes double the cooking time as I only put about
25-30 briquets in the weber, the results are superb compared to the way
weber recommends.
If I cook a 2kg (5 Ib) Pork roast, it will take me about 5 hours so I
generally put it on the bbq about 1.pm and it's ready by 6pm and it's so
tender, the knife just slides through it with little pressure.
Only downside is that I can't seem to get enough crackle in the crackling so
i might have to chuck more coals on in the last hour and a half.

I got a lot of the info on how to do this by the 'Smoke & Fire Enquirer'
e- newsletter by Smokey Hale.
www.barbecuen.com

I'll be on here often to get a lot of hints off you guys, if you don't mind.

Untill next time

Cheers!!

DJw
ww.barbecuen.com



've looked at a number of sites