Missed opportunity to hunt this morning...........

[Ed SW Fla]

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[Ed SW Fla]

n/t

 

[Anonymous]

Ok, here's some pics of my smoking setup. I use a Char-Griller grill, a pretty darn big one, with 800 sq in cooking space. It has an optional side-mounted firebox, but I haven't bought one yet. This pic shows my smoking a pork butt using the offset method. I have a small fire smoldering on the right side. You'll notice a foil packet over the coals. That packet contains some hickory chips, soaked in water. I shake the water off, wrap them up in foil, then poke a few holes in the packet, and toss it onto the fire. It's usually good for about an hour and a half or so.

<center> <img src=http://img395.imageshack.us/img395/1530/smokedpork16iu.jpg> </center> <p>
I don't use the foil packets any more. I switched over to chunks of Hickory, soaked in water until I put them on the fire. For the fire, I start it with a little charcoal, and as soon as that's going, I start putting on a couple small red oak logs, with a couple hickory chunks. It usually takes about 45 minutes for the fire to die down to the point it needs to be refueled.

Here's a pic of the finished product. Notice the "pink ring" just under the exterior surface of the meat. This is caused by a chemical reaction between the protein in the meat and the nitrites in the smoke. The more smoke, the bigger/deeper the pink ring.
<center> <img src=http://img395.imageshack.us/img395/7622/smokedpork28xv.jpg> </center> <p>

Note, that particular pork butt lasted for less than 24 hours, as my kids cannot get enough of it. The last several times I smoked a pork butt last summer, I ended up smoking two, so we would have enough.

Note: the picture(s) might not show up due to bandwidth limitations. If the picture(s) are not there, check back at a later time.

HH from Allen in MI

 

[Matt (Maine)]

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