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I've tried just a handful of pork roasts in my Weber and I always have your tutorial on hand from the outset. The last one I nailed, it was a huge hit. Another 4 kilos has just gone in.
I took to sticking the soaking chips in the microwave for a minute or two when cooking steaks etc thinking the fibers might soak up a bit more water. There certainly seems to be more colour in the water when I drain it. This gave me the idea to pour the drained water into the pan under the pork for a bit extra. Dunno if it will work.
Another great idea was to prepare an (Ozzie) damper, which then goes onto a tray above your roast for about the last 20 minutes, up in the hot section. I had one of those stands that some microwaves come with inside, useless to me apart from cooking a damper but that stuff is delicious straight out if the oven.
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