Easter Porchetta advice please

    Hi

    I’m cooking a 3.5 kg Porchetta this Sunday on our charcoal Weber. I do not have a rotisserie but own a basic thermometer.

    I would really welcome any advice on timings. The butcher told me 3 hours. The Weber cookbook says to measure and gives me a time of 100 minutes. Needless to say I’m confused and don’t want to under cook/ overcook this whilst ensuring there is good cracking. Would really appreciate any advice. Thanks.

    180c 25min for every 500g. Then finish high heat to get your crackling.

    Should be around 2 1/2 hours. Keep checking till 70c internal temp.


    Can't wait to see your shinny crackling :yum)

    Jumbuck 7 burner with hood. Baby Weber kettle. 52" Kettle. Weber Go Anywhere. 5' SS Spit rotisserie. Offset smoker. Akorn Kamado. :) ASMOKE AS500N. Hibachi.:bbq:

    Like 1

    Thanks Captain. I’m not sure how to get charcoals to 180 degrees? My thermometer is just one that you just pierce food with. So it’s a case of trial and hopefully no error for me!

    Quote from Hainsley

    Thanks Captain. I’m not sure how to get charcoals to 180 degrees? My thermometer is just one that you just pierce food with. So it’s a case of trial and hopefully no error for me!

    Are you using lump charcoal or heat beads ?


    If using lump you might want to try indirect and use top and bottom vents for air control.


    If heat beads you will likely cook it on high heat first, so get your crackle done then as the heat drops it will just cruise to your desired temp

    My possessions: GMG DB - Ziggy Triple

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