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  1. danthesmokeman

    Newbie from OZ tackling 14lb leg (oh dear)

    Yes I was planning to pull it, do I keep the temp the same or turn it up? Will foil it like you said after adding a bit of apple juice. cheers
  2. danthesmokeman

    Newbie from OZ tackling 14lb leg (oh dear)

    Started the one big piece before you'd posted earache, would have made sense though. Here's the update... After starting the smoke at midnight the internal temp was 144 at 9am this morning (10:30am now). This seemed a bit lower then I was expecting so I've added a bit more heat. The air temp at...
  3. danthesmokeman

    Newbie from OZ tackling 14lb leg (oh dear)

    Thanks for the tips. It's a whole boned leg, the butcher was out of shoulders. I would have preferred getting a butt and I couldn't wait til next week.The sugar is probably around 15% so I might add a bit more rub mix without any more sugar. I'd forgotten about doing a mop but will do now, a...
  4. danthesmokeman

    Newbie from OZ tackling 14lb leg (oh dear)

    G'day to the forum, Just joined and haven't been to the roll call yet, no time for that when my first big smoke is around 12 hours away. Here are the details... I've got an old weber kettle but am not confident of holding a steady temperature so am going with a gas bbq with the hood. Just...
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