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So we decided to have the parents and sister/family over for some pulled pork this past Sunday. I had an 8# pork butt for the smoke that I cut in half due to time constraints, trimmed the meat to expose the bone first:
Hacksaw time:
Two 4# butts now, after a quick rinse and pat dry...
I also forgot to mention that the base, where the charcoal sits, connects to the chamber/body using 3 latches. Now I can pick up and move the whole unit without having to go back for the base as I do with the Bman Gourmet.
Well I only got into real BBQ in the past 6-7 years. The first real BBQ I had was down in Wildwood, NJ at the NJ state BBQ championship that is held every year.
Ha, don't know how good a $59 smoker could be but I have smoked some nice meat on the el cheapo Brinkmann Gourmet vertical charcoal/water smoker. This unit is identical except better built, I will try and post pics after I put it together.
Definitely check your local Lowe's. ;)
Went to Lowe's at lunch to pick up another Brinkmann Gourmet vertical smoker for the house and they informed me that they no longer are carrying those smokers. They then said the Master Forge vertical charcoal smoker replaced the el cheapo. I figured for $59 I will give it a shot. First...
Wow, won't be using Cowboy any longer!!!
Also, I've been doing some searching and have found that adding flavoring wood to lump isn't necessary. If you add wood it overpowers the meat and it tastes like lump charcoal, this is basically what I was trying to say in my original post. I noticed...
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