- As per my grilling book, I grilled until the roast was roughly 195 degrees in the middle. This only took about 3 hours (for a 5 lb roast). Next time I'll probably close a few vents on the grill once it gets up there, as to keep it on the grill longer.
- I used the indirect method of grilling - drip pan in the middle with coals all around it. I kept some water in the drip pan to keep things moist. I've read you should need to add more coals every hour, and while I added a couple every hour or so, I probably didn't need to. I didn't even come close to burning them all up after 3 hours.
- I basted the roast last night and put it in the fridge overnight. I then basted it about once every 45 minutes on the grill.
- I added (hickory) wood chips to the coals every 45 minutes or so. I kept them in water prior to this to keep them from burning right up.
[Jul 21, 10:42]Ron F [e-mail] How much barbecue do Jake and Freckles eat?
[Jul 23, 13:30]Moneypenny [e-mail] (In approved whazzmaster.com list format)
1. Thanks for the congrats, Luke, and also thanks very much for coming!
2. My parents are getting us the new Weber super-grill as a wedding gift, and now I want to do the pork thang. Thanks for the link and info!