WooHoo I got crackle

Aussie_Hugh

Howdy all,[p]On the weekend I had my first go at pork on the egg. I am not a big fan of too much smoke flavour and was concerned that pork would absorb it like chicken so I have held off trying pork.[p]I thus did not add any wood chips and made sure the fire was well established before putting the meat on.[p]Anyway I hedged my bets by putting on 1.3kg beef topside and 1.3kg pork shoulder roasts. Set up at about 400F indirect (cast iron skillet over pizza stone).[p]Typically this weight of meat should take about 1 1/2 to 2 hours in an oven at 400F. However I think that my setup must have resulted in the thermometer reading hotter than where the meat was. I say this because the meat was only about 120F internal after that time.[p]I cranked up the temp to 500F and gave them another 3/4 hour. The meat came out fine, not too much smoke. Even more pleasing was that I managed to get the rind to turn into crackle. You have to have crackle with pork![p]When I took them off the beef was not dried out and the pork was just right.[p]Cheers,
Hugh.