First smoke attempt, pulled pork
Posted: 27 Aug 2011, 20:12
Hi all
This is my first post outside the introduce yourself section and first attempt at pulled pork or any smoking, only had success with beer can chicken so far, ribs have been a disaster due to problems keeping temps low. If I learned something this time it was how to keep the temp steady with the vents, it was 300F for the full 9 hours. adding extra lumpwood maybe 3 times.
Any tips for improvement appreciated.
cheap shoulder from tesco 1.5kg. did not want to over spend too much on an experiment, other half still thinks bbq should be sausages only
simple rub, salt, sugar, sweet paprika, garlic powder, chilli powder. ( just what i found spare cupboard
)
Had a crack at minion method, unlit restaurant grade charcoal from makro on first (thank allweathergriller for recomendation) and half a chimney of heatbeads on top. soaked hickory flakes in tin foil. the smoke didnt seem to last long before I had to refill, maybe blocks would be better, Jewsons?
My bbq party is tomorrow, gonna do 2 bc chickens (regae ragae) with burgers (home made) and sausages and ribs not on the rack. Should i serve cold pulled pork or do people usually warm it up??? also any tips for ribs not on a rack appreciated
heres a few pics (in reverse order)
Look slike lumpwood!!
This is my first post outside the introduce yourself section and first attempt at pulled pork or any smoking, only had success with beer can chicken so far, ribs have been a disaster due to problems keeping temps low. If I learned something this time it was how to keep the temp steady with the vents, it was 300F for the full 9 hours. adding extra lumpwood maybe 3 times.
Any tips for improvement appreciated.
cheap shoulder from tesco 1.5kg. did not want to over spend too much on an experiment, other half still thinks bbq should be sausages only
simple rub, salt, sugar, sweet paprika, garlic powder, chilli powder. ( just what i found spare cupboard
)Had a crack at minion method, unlit restaurant grade charcoal from makro on first (thank allweathergriller for recomendation) and half a chimney of heatbeads on top. soaked hickory flakes in tin foil. the smoke didnt seem to last long before I had to refill, maybe blocks would be better, Jewsons?
My bbq party is tomorrow, gonna do 2 bc chickens (regae ragae) with burgers (home made) and sausages and ribs not on the rack. Should i serve cold pulled pork or do people usually warm it up??? also any tips for ribs not on a rack appreciated
heres a few pics (in reverse order)
Look slike lumpwood!!
