My good friend Scott helped me haul it to the backyard, and he insisted we christen it immediately. I got a fir going and threw on some chunks of pork shoulder I had left from making sausage.
I pulled them off earlier than I would have normally, but it was past dinner time, and we were all hungry.
It ended up as chopped rather than pulled pork, but with a little mustard and vinegar based sauce, and a hot buttered bun, the taste was incredible, and I couldn't wait to get the smoker into action again.
The smoker ended up working flawlessly. The metal is a heavy gauge, so it holds the heat well, and stays at a constant temperature for about 90-120 minutes with no tinkering. It also fills the whole backyard with great smelling pecan smoke. I hope my neighbors are appreciative.
- BBQ Snob
4 comments:
Where did you acquire this lovely device?
hah. We have 2 briskets on our bullet right now. Tis the season....
I have a 10 year old Oklahoma Joes that I really love. No offense but back with New Braunfels owned and built this they were made much better with heavier gauge 3/16-1/4 inch iron. The smoker should work good for you but it is definitely thinner metal. The true test will be when you do something like a fresh bone in ham ( which I highly suggest ) and you have to smoke for 15-17 hours. I hope it will hold the heat for you. Best of luck.
Merc
I picked this model up at Academy Sports & Outdoors in Dallas.
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