Hello, everybody!
On Saturday I'll be doing the first cook on the OK Joe Longhorn Reverse I bought last November (family issues then winter weather delayed me.) I was able to get a good, local source of white oak firewood and I bought a decent moisture meter to check the seasoning. Moisture on the splits as of today is between 15-18%, measured on all exposed sides.
This is my first time cooking on a stick burner, so I'm looking for any advice on changes to my techniques. Going to do a couple of 8.5 lb pork shoulders (they tend to be forgiving), maybe a rack of BB ribs to snack on. On my WSM, I would cook a pork shoulder like this:
Thanks everybody!
On Saturday I'll be doing the first cook on the OK Joe Longhorn Reverse I bought last November (family issues then winter weather delayed me.) I was able to get a good, local source of white oak firewood and I bought a decent moisture meter to check the seasoning. Moisture on the splits as of today is between 15-18%, measured on all exposed sides.
This is my first time cooking on a stick burner, so I'm looking for any advice on changes to my techniques. Going to do a couple of 8.5 lb pork shoulders (they tend to be forgiving), maybe a rack of BB ribs to snack on. On my WSM, I would cook a pork shoulder like this:
- KBB charcoal, three fist-sized chunks of Fruitawood peach. The charcoal is in a ring, the Fruitawood burns sequentially through the first 4 hours.
- About 5 hours into the cook, when the IT is stalling, I move the pork shoulder into a deep roast aluminum pan. I add a splash of apple juice and wrap over with aluminum foil. My objective is to avoid oversmoking, and of course shorten the stall.
- Remove from heat when the IT is 200 degrees. Wrap the pan in a beach towel and put it in a cooler for a two hour rest.
- Serve. Bask in the "oohs" and "ahhs" from my diners.
- Use charcoal to start up the smoker and get a coal bed going. Add a single oak split and target the temp for 250-275.
- Add the pork.
- Continue adding a single split about every hour or so (during the seasoning burn-in last year I got a feel for the burn time.) I have good bluetooth thermometers, but even with the WSM I've always hovered near the smoker. (Can you tell I'm an engineer?)
- Follow the same pattern: when the meat stalls, wrap it. At this point, I can finish with the OK Joe or move the pork to the oven inside.
Thanks everybody!