Picture of a Pork Butt

Dang...why didn't I think of the "foil over the wood chamber" idea 1st??

Doht!!

Homer a.k.a Topchef

Homer,they say a picture is worth 1000 words and just because it is in old posts we assume everyone does it.My wife spotted those plastic containers in Smokin' Okie's picture and now I have my own five high roll around with my wood neatly stored.BTW do you use your cs inside the kitchen,and if so do you use your commercial hood to vent it?

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Good Q 2 Ya,Tom.

TopChef,

I am not trying to sound like a smart @#*
but they mention covering the wood box in the cooker's manual.

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GEAUX TIGERS!!!!!

[This message has been edited by Danny (edited April 27, 2001).]

quote:

Originally posted by Danny:
they mention covering the wood box in the cooker's manual.

I musta missed that part

Hey...I'm busy cookin'

Yes Tom, I've got the cs sitting next to a vent hood but the top of the cs is higher than the bottom of the hood. I'm planning to run a pvc tube from the cs outlet thru the side of the hood.

btw...my customers here in Vermont who've never had a "real" pulled pork sandwich are going crazy...one guy ate 2 of 'em and ordered a 3rd to take home.

Topchef

So, how do they like their Pulled Pork prepared in Vermont?

What kind of sauce?
Of COURSE you add slaw don't you
and serve it on cheap buns.... the
Traditional southern way.

With a vinegar sauce of course...

Just course, how do you serve it?



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Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page

Thanks Homer.Donna[I think] had a good post about the best size pvc and exact placement that you might want to check out.

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Good Q 2 Ya,Tom.

Tom, Your right about a picture being worth a thousand words. I was wondering why the pork butt took 19.5 hours. It wasn't until I looked at my own picture that I relized I had it cooking on the bottom rack (doh!). That's what I get for putting it in at 10pm when it was dark out.

John

quote:

Originally posted by SmokinOkie:
So, how do they like their Pulled Pork prepared in Vermont?

We serve on on a house baked Kaiser Roll with Cole Slaw, Sweet Potato Fries and a lil Q sauce on the side...along with a hot pickled cherry pepper. I figure that folks who know what to do with the cole slaw will go ahead and do it

btw SmokinOkie, I used your vinegar mop recipe for the last batch of butts and it was great. I reheat the meat to order in a small pan with equal amounts of pork broth, cider mop and my Q sauce. Kinda wish I had a sammich to munch on now

Topchef



[This message has been edited by topchef (edited April 27, 2001).]

Gosh, TC, my sauce is being used by Professionals.

Mama Smokin' would be so proud.

Glad you're having success and that you're hanging around the forum.



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Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page