The firebox - the heat source - Kingsford charcoal ignited and
building towards 230 degrees. Hickory chunks, soaked in
water since the night before, will be placed on the live coals
when the picnics are placed in the cooking chamber.
building towards 230 degrees. Hickory chunks, soaked in
water since the night before, will be placed on the live coals
when the picnics are placed in the cooking chamber.
4 pork picnics, dry rubbed the night before, now sitting on
the counter, skin side down, ready to be put in the smoker.
Each picnic weighs about 8.5 lbs.
the counter, skin side down, ready to be put in the smoker.
Each picnic weighs about 8.5 lbs.
Picnics are placed in the smoker skin side up. Heat and
smoke will be introduced into the cooking chamber from the
firebox with temps kept at around 250 degrees. The charcoal
is started outside the firebox - only live coals are added to
the firebox. Hickory chunks are added through hour 6.
smoke will be introduced into the cooking chamber from the
firebox with temps kept at around 250 degrees. The charcoal
is started outside the firebox - only live coals are added to
the firebox. Hickory chunks are added through hour 6.
Here are the picnics after about 6 hours in the smoker. I
rotate them about every 2 hrs. After I take them out of the
smoker, I put them in a pan with 1/2 bottle of beer, cover them
with foil and put 'em in the oven for 90 minutes at 225 degrees.
rotate them about every 2 hrs. After I take them out of the
smoker, I put them in a pan with 1/2 bottle of beer, cover them
with foil and put 'em in the oven for 90 minutes at 225 degrees.
| The finished product - pulled pork placed on a potato roll with a little sauce and cole slaw ... a pork BBQ sandwich. |
Why Smokin' Joe?
Because, I am the BBQ King. My pork barbecue is the best. I make it North Carolina style. Western North Carolina.
Pork shoulders. Slow cooking. Hickory smoke.
My ribs aren't too bad either. I can fit 3 full slabs in my smoker. I can fit 3 10lb. pork shoulders (picnics) in the smoker.
(see below). It usually takes about 8 - 9 hours to smoke the picnics ... and more beer than what my wife thinks is
necessary.
Because, I am the BBQ King. My pork barbecue is the best. I make it North Carolina style. Western North Carolina.
Pork shoulders. Slow cooking. Hickory smoke.
My ribs aren't too bad either. I can fit 3 full slabs in my smoker. I can fit 3 10lb. pork shoulders (picnics) in the smoker.
(see below). It usually takes about 8 - 9 hours to smoke the picnics ... and more beer than what my wife thinks is
necessary.
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