A friend at work asked if I could smoke some Hawaiian style smoked meat, we just call it smoke meat here. I told him that he had to butcher and marinate it and that I would smoke it.
This dish is basically teriyaki pork with some spice.
I decide to go with the 22.5 WSM with KBB and kiawe for the flavor wood.
Starting the chimney:
I figure since this is going to be a smoke that's only gonna go a little over three hours and I didn't want to fill up the charcoal basket and have a TON of charcoal leftover I put my mini charcoal basket inside the WSM basket and fill the two outside edges wit unlit coals and poured half a chimney into the middle.
I had to make a run downtown while this was going and returning home this guy was hanging out on my cattle gate.
So after a couple of hours I move the meat that was on the outside of the grill into the center and the stuff from the center to the outside. Note: the dude totally cut this wrong!!! (I'll edit in a pic of a previous smoke I did with it cut correctly).
After three hours of smoke it's time to Carmelize them up for the final coupe deville... Err, coup de grace. Took the middle section out and put the grill right on the charcoal basket.
The temps stayed right at 225 for the entire smoke and I still had over half the charcoal left after three hours.
Cooling and gonna get bagged. I have gave my youngest a couple of pieces for dinner and she said it was the "best ever..."
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This dish is basically teriyaki pork with some spice.
I decide to go with the 22.5 WSM with KBB and kiawe for the flavor wood.
Starting the chimney:
I figure since this is going to be a smoke that's only gonna go a little over three hours and I didn't want to fill up the charcoal basket and have a TON of charcoal leftover I put my mini charcoal basket inside the WSM basket and fill the two outside edges wit unlit coals and poured half a chimney into the middle.
I had to make a run downtown while this was going and returning home this guy was hanging out on my cattle gate.
So after a couple of hours I move the meat that was on the outside of the grill into the center and the stuff from the center to the outside. Note: the dude totally cut this wrong!!! (I'll edit in a pic of a previous smoke I did with it cut correctly).
After three hours of smoke it's time to Carmelize them up for the final coupe deville... Err, coup de grace. Took the middle section out and put the grill right on the charcoal basket.
The temps stayed right at 225 for the entire smoke and I still had over half the charcoal left after three hours.
Cooling and gonna get bagged. I have gave my youngest a couple of pieces for dinner and she said it was the "best ever..."
Sent from my iPhone using Tapatalk
