When you do a joint of meat in the WFO, do you cover it with tinfoil, or leave it open? I've been asked to cook a leg of pork (boned) for a neighbour, next time I've got the oven on, and don't want to ruin it!
I nearly always marinate my meat or brine it that with loads of basting does make for a really juicy joint. The lamb though I did cook for the first hour wrapped loosely in tinfoil before I put it on the plank. Cider or ginger beer is a good marinade base for pork .... If you are worried about it drying out and are not marinating it then I reckon wrap for the first part of the cooking to keep those juices in ( that and a good rest) good luck and a picture would be lovely!!
Thanks for that. I haven't cooked any meat yet, apart from chicken....well, it's easy and I'm not eating it anyway, but seems to go down well, and always marinade overnight. Will marinade the pork too then, just to be on the safe side. Of course I will take piccies.....but it might be a charred mess!