Let's see if I can murder pulled pork!?

All Meats Including BEEF, PORK, LAMB & GAME
Smokey
Posts: 5958
Joined: Fri Jun 26, 2009 5:47 pm
Location: Terranora- Tweed

Re: Let's see if I can murder pulled pork!?

Post by Smokey »

That looks bloody great, I can see smoke ring there.
Level of smoke is personal, I smoked my family out with heavy smoke rings.
They like it but not all the time. Nowdays I tend to just spice with smoke.
If visitors are eating, I go to town with it as I know they have probably never experienced it.
And just like that, You will find what works for you. Well done.
In the morning, have a look at your pit and look at how the fire burned and make a note on where to place wood chunks next time. Komados burn funny, Not like a WSM that will burn towards the nearest vent. My egg seems to burn in a clockwise fashion.
Another tip if you want a heavy smoke ring is put the pork on cold and a wood chunk in the centre going from the start instead of waiting for the fire to find one, All trial and error but you really did a top job of that.
Not many take the leap of faith and start the night before. You did that and even still panicked and raised the temp. :lol:
Once you know the variance of what the grill temp IS and what the lid gage says, It becomes easier.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
Gumb

Re: Let's see if I can murder pulled pork!?

Post by Gumb »

Great effort, well done. You are now a pitmaster :)
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