Last week I posted a BBQ restoration of my dad's vintage cast iron kamado-style coal grill/smoker. You can see that thread here:
http://www.smokingmeatforums.com/fo...ather-s-pseudo-kamado-hibachi-now-with-q-view
I did the first smoke on it this afternoon. A pork roast in honor of an old family story about us kids demolishing a pork roast my folks expected to get 2-3 meals out of. We didn't.
The short version is that the smoker/BBQ recently went from this:
to this:
Here's the first smoke this unit has seen in 25-30 years.
What a hoot to fire this thing up again! After seasoning, she was pretty easy to operate; temps held nice and steady inside that cast iron. Here's the roast, along with a couple of sausages that needed to be cooked. I rubbed the pork with salt, pepper, and brown sugar.
Smoked it with Rancher hardwood coals and a bit of hickory at 235-250* for about 2.5 - 3 hours until the IT hit 165*. Man, this thing is stingy on coals; the whole smoke probably took only 12 coals! I also LOVE Rancher coals -- they produce the most beautiful and flavorful smoke. Foiled and rested about an hour until dad got here for dinner.
Here's the money shot. Moist and very tender. I was quite happy with the smoke ring on such a short smoke. I'll probably try to manage a 225* cook next time as I get used to how she works.
And the exclamation point!!!
Just like that camping trip 40+ years ago, LOL!
Yes, Dad got the first bite, and it was every bit as good as we all remembered! Thanks for looking! Good times revisited!!!!
http://www.smokingmeatforums.com/fo...ather-s-pseudo-kamado-hibachi-now-with-q-view
I did the first smoke on it this afternoon. A pork roast in honor of an old family story about us kids demolishing a pork roast my folks expected to get 2-3 meals out of. We didn't.
The short version is that the smoker/BBQ recently went from this:
to this:
Here's the first smoke this unit has seen in 25-30 years.
What a hoot to fire this thing up again! After seasoning, she was pretty easy to operate; temps held nice and steady inside that cast iron. Here's the roast, along with a couple of sausages that needed to be cooked. I rubbed the pork with salt, pepper, and brown sugar.
Smoked it with Rancher hardwood coals and a bit of hickory at 235-250* for about 2.5 - 3 hours until the IT hit 165*. Man, this thing is stingy on coals; the whole smoke probably took only 12 coals! I also LOVE Rancher coals -- they produce the most beautiful and flavorful smoke. Foiled and rested about an hour until dad got here for dinner.
Here's the money shot. Moist and very tender. I was quite happy with the smoke ring on such a short smoke. I'll probably try to manage a 225* cook next time as I get used to how she works.
And the exclamation point!!!
Just like that camping trip 40+ years ago, LOL!
Yes, Dad got the first bite, and it was every bit as good as we all remembered! Thanks for looking! Good times revisited!!!!
