Help for a Brit with Pulled Pork

markuk · May 13, 2013

Sorry about this - one other thing - I'm having a problem sourcing Hickory Chips - I can get these http://www.diy.com/nav/garden/outdo.../Jack-Daniels-Wood-Smoking-Chips-1kg-12718684 which are from our equiv. of Home Depot and come out at around $ 9-00 in your money which seems a bit steep

I do have access to English Oak branches as i live near a line of them and there's quite a bit on the ground - can I chip that up ? (See pic)

P1090590.JPG

markuk
May 13, 2013

Many thanks

markuk · May 13, 2013

Just done a test of the smoker - managed to get it around 210 F after about an hour after lighting ( had a bit of a falsh start) and got it to stay between there and 230 for over and hour just by regulating the top grate and chimney as per video

tbjoebbq ss · May 13, 2013

Oak is used for alot of BBQ in the south (and else where) as it is a plentiful and easy to obtain hardwood. I tend to be on the cheap side, and since I have plenty of oak around the house, I use a good bit of in for my cooking. Interstingly enough, the Jack Daniels chips you mention are nothing more then the old OAK barrels they use to make the Whiskey. As for the English Oak you have, If you have used it before to cook over, I don't see why it would not work. I would make sure it is seasoned (fully dried out) as green wood tends to give off more creosote which leads to a bitter cook.

I generally like to do my pulled pork a little hoter like Red - at around 225-250F. You should be fine in your 210-230F range. Don't worry too much if you get temperature spikes as long as they are relatively short lived.

I am sure that once you get a good cook in, a lot of what you read here will make much more sense!

markuk · May 14, 2013

" I would make sure it is seasoned (fully dried out) as green wood tends to give off more creosote which leads to a bitter cook. "

The piece in the photo was on the ground and the bark falls off with your fingers so guess that's okay

Looks like I'm ready to go - shame rain is for Saturday - will have to get the parasol out to go over smoker !

Thanks everyone !

kc5tpy · May 14, 2013

Hello. New here myself. I understand your main problem well, It's the great British weather. Am in Newark on Trent. Originally from Texas. I'd go with the smoke first then foil idea. Then when the rain starts you can grab it and run to the oven. If it doesn't rain (flying pig) push your coals to one side and put pork on the other to help with heat control. Watch that IT. My British friends are amazed when I pull a 7-8 kg. brisket from my offset smoker. LOL. Good luck.

markuk · May 14, 2013

KC5TPY said:
Hello. New here myself. I understand your main problem well, It's the great British weather. Am in Newark on Trent. Originally from Texas. I'd go with the smoke first then foil idea. Then when the rain starts you can grab it and run to the oven. If it doesn't rain (flying pig) push your coals to one side and put pork on the other to help with heat control. Watch that IT. My British friends are amazed when I pull a 7-8 kg. brisket from my offset smoker. LOL. Good luck.

Love your picture with that smoker in a English Back Garden !

My oven is this http://www.gardenxl.com/la-hacienda-steel-pizza-bbq-oven?gclid=CKP-sMyplbcCFeXItAodTxQAjQ

Looking on US Web sites the cost of stuff here such as coals, etc is quite pricey - £ 5-00 ($ 9) for a tiddly little bag of charcoal briquettes is a rip off - I'm lucky I got given a 25KG plus of free coal from where I work as loads of bags had split and the manager said I could take them - result !

Thanks for replying - I'm doing Ribs this week ( see my profile pic) but doing that in the oven but will finish off on BBQ if weather is okay (Thursday looks dry but only 11/12 deg brrrr ) and Pork Saturday which is when it's rainy but it will go under parasol okay so will smoke for 3 hours then oven it.

Best wishes

Mark (Suffolk)

kc5tpy · May 14, 2013

Sorry about that. One of the members already mentioned the coals idea. Those chips from B&Q will work but they are oak. Here is a website. http://www.barbecuesupply.co.uk/onlinewood1.html#HickChips Haven't checked for cheaper prices but they have all sorts. Theere are several more on the web. Am originally from Texas so as they say it ain't my first rodeo. I do have a recipe for beans if you would like it. It isn't baked beans but my British friends like them. I have had to source a lot of things here in U.K. that I would easily pick up back home. Let me know if I can help.

markuk · May 15, 2013

KC5TPY said:
Sorry about that. One of the members already mentioned the coals idea. Those chips from B&Q will work but they are oak. Here is a website. http://www.barbecuesupply.co.uk/onlinewood1.html#HickChips Haven't checked for cheaper prices but they have all sorts. Theere are several more on the web. Am originally from Texas so as they say it ain't my first rodeo. I do have a recipe for beans if you would like it. It isn't baked beans but my British friends like them. I have had to source a lot of things here in U.K. that I would easily pick up back home. Let me know if I can help.

that's really good of you - shame I don't do my old job of driving all over as I would be able to pick up things here and there - think I'm going to try the oak I've picked up - found a couple of well seasoned bits which are solid which are a size of a small swiss roll - looking at youtube clips it seems a several folks favour (or favor !) putting the wood in the smoker as chunks so if I cut those into 3 or 4 inch chunks soak for an hour ( maybe in Apple Juice ??) then put them on the hot coals - if that's correct how many chunks will I need for a 3 hour smoke do you think

Thanks again for all the help

Mark

markuk · May 16, 2013

Okay thanks

reading some the posts re smoking it seems that the done thing is to put lumps of wood around 2 or 3 inches long on the coals after soaking them for around an hour - - for a 3 hour smoke how many will I need ??

Thanks again everyone - T -2 days now !

bbqbrett · May 16, 2013

MarkUK said:
Okay thanks

reading some the posts re smoking it seems that the done thing is to put lumps of wood around 2 or 3 inches long on the coals after soaking them for around an hour - - for a 3 hour smoke how many will I need ??

Thanks again everyone - T -2 days now !

In my opinon chunks are the way to go. I can usually get close to an hour per chunk out of the ones I use. I usually use hickory or fruit wood though, never used oak. I would imagine it should be good though.

tbjoebbq ss · May 16, 2013

My vote is for chunks as well. I used to soak my wood and now don't. It hit me once while I was cooking that the wood has to dry out before it started to smolder. Any smoke I was getting when put in wet was probably steam...

kc5tpy · May 17, 2013

I agree with the above. 2 or 3 chunks should do. Your original quote says you are new and not quite confident in temp control. Being as I think I have a unique understanding of weather conditions and the British experience with BBQ (generalization); for your next smoke I have a suggestion. Go and buy 1 package of cheap chicken legs and thighs, or turkey legs. Fire up the smoker and do them from start to finish in the smoker. Next try a whole chicken cut in half. Most Brits I know would never try chicken before cooking in the oven first. You don't really need to brine or add rub; salt and pepper sprinkle on the rack. These will give you the chance to learn how your smoker works and how to control temp. Just watch that IT when you take it off the smoker. Worst case is the dog has chicken for tea. Temp control is the key to larger cuts of meat. When you get the temp control sorted, buy better chicken. Just a suggestion. Hope it helps. Couple more sites for you. Keep smokin!

http://www.deejayssmokepit.net/Woods.htm

http://www.ignitewoodfuels.co.uk/index.asp

markuk · May 17, 2013

Great info thanks !

Just wondered I have a tree in garden which I had loads of wood off a year ago so it's well seasoned - however it's a mix of acer and sycamore and ANOther :) - so just wondered if that would be okay as I basically have an everlasting supply

If I try it what's the worst that will happen ?

markuk · May 17, 2013

Great info thanks !

Just wondered I have a tree in garden which I had loads of wood off a year ago so it's well seasoned - however it's a mix of acer and sycamore and ANOther :) - so just wondered if that would be okay as I basically have an everlasting supply

If I try it what's the worst that will happen ?

kc5tpy · May 17, 2013

I'm not a wood expert but please look at the wood site I posted for you. Down the bottom says what wood not to use. Sycamore is on that list. Worst that can happen, your friends and family get ill. Good luck. Keep Smokin!

markuk · May 17, 2013

Just checked that list out - very useful - going to stick to the Oak I picked up - it's nice and White about the diameter of a swiss roll and I've got around 15 inches of it ( see pic with 50p piece for scale

P1090595.JPG

markuk
May 17, 2013

My wife tells me the tree isn't a Sycamore but we don't know what it is - here's a leaf if someone can ID it please

P1090593.JPG

markuk
May 17, 2013

Many thanks

daveomak · May 17, 2013

appear to be an Oak as near as I can tell...

oak leaf.jpg

daveomak
May 17, 2013

markuk · May 17, 2013

Don't think it's an oak

Anyway just 'rubbed' a 2 KG boned Pork shoulder ready for tomorrow !

Wish me luck :)

kc5tpy · May 17, 2013

I agree with Dave. Looks like oak to me, But if you're not sure I'd say don't use it. Safe than sorry. Weather looks good so far in the midlands. Keep the brollie handy though. Good luck. Don't forget the QView picts. Keep Smokin!

markuk · May 18, 2013

Okay thanks - think i might just try cooking it with the charcoal with a little lump of the oak I picked up until I can source some "proper" wood - the rub has smoked paprika in it so it smells pretty smokey already

Just ging to take the dog for a walk then fire the smoker up - going to try the beans too (but using them from a can as the store I work at didnt have the dry ones !)

will post some pix

thank you again eveyone

Help for a Brit with Pulled Pork

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