Place a drip pan in the center of your kettle BBQ to catch the drippings. Half fill it with water to help regulate the temperature (you may need to refill after 3-4 hours).
Heat the charcoal or briquettes according to your barbecue manufacturer's instructions and place them around the edges of your kettle BBQ.
Once the coals are smouldering, place the cooking grill on top and the lid on the kettle, ensuring the vents are open and leave to stabilise the temperature for 10-15 minutes.
Once the temperature is stabilised place your meat on the cooking grill and the lid back on your kettle. It can take anything from 2 to 12 or more hours depending on the size of your cut.
Temperatures in the range of 110°C to 135°C are a good guide for low and slow cooking.
Timing ranges from 1 ½ hours for small cuts like chops, to five hours for spare ribs through to 10-12 hours for brisket. Practice makes perfect. Every BBQ and cut of meat is slightly different, so it may take a few tries to get the hang of low and slow BBQ.
Every BBQ and cut of meat is slightly different, so it may take a few tries to get the hang of low and slow BBQ.
Cooking low and slow on the barbecue can turn even the cheapest cuts of meat into something special….think pulled smoky pork or a tender pork rib rack with a sticky glaze.
To create the low, even cooking temperatures required for slow cooking you need a kettle-style barbecue, charcoal (or gas) and a cooking grill – you might also want some chunks of wood on hand for smoky flavour.