I recently bought a Weber Jumbo Joe. Grills just fine but got the itch for something smoked.
I thought my first attempt would be a failure, but it turned out well and wife approved.
I decided to share a long thread
I used an aluminum pan but wanted something to raise the pork off the bottom.
No rack so I made them from skewers broke in half and rolled in aluminum foil
Made 3 for the pan
A small 2# cut of the shoulder that bottom side is dusted with chili powder, cumin, black pepper, oregano, cayenne, and salt. I ran out of dust so fat side got black pepper and salt.
I loaded a smoke tube with apple pellets and started a chimney with lump charcoal.
Sorry, no photos.
Put the pan on the Joe. Lump partial burning, and tube is smoking well.
Closed it up hoping for the best.
Nice thin blue smoke, but not photo evident. I wished I am as thin as my shadow in the photo.
Uh forgot to get the sandal shot for
Brokenhandle
I'm in the parking lot of the condo for our snowbird winter.
I didn't get the damper correct and the smoke tube went out but the lump as still doing the job.
I poured apple pellets directly on the lump coals to get smoke on the pork. Small piece of pork so I didn't go crazy.
I had to stir the lump and add more pellets after an hour.
4 hours on the grill and 150° IT. Not sure the temp, but the dome was warm to touch so guessing around 200°
Forgot to get a photo before double foil wrapping the pan and into a 240° oven.
We got home about 4 hours later.
Meat was very probe tender, but not mush
Wife was very excited about the pork and gentle apple smoke scent in the air.
She had to have a taste before it cooled to pulling temperature
She loves the cayenne kick of the dust I used on the bottom side.
I didn't copy the recipe for the dust. I'll try to get it next time. Wife wants it again so that is my go.
Thanks all
-FA
I thought my first attempt would be a failure, but it turned out well and wife approved.
I decided to share a long thread
I used an aluminum pan but wanted something to raise the pork off the bottom.
No rack so I made them from skewers broke in half and rolled in aluminum foil
Made 3 for the pan
A small 2# cut of the shoulder that bottom side is dusted with chili powder, cumin, black pepper, oregano, cayenne, and salt. I ran out of dust so fat side got black pepper and salt.
I loaded a smoke tube with apple pellets and started a chimney with lump charcoal.
Sorry, no photos.
Put the pan on the Joe. Lump partial burning, and tube is smoking well.
Closed it up hoping for the best.
Nice thin blue smoke, but not photo evident. I wished I am as thin as my shadow in the photo.
Uh forgot to get the sandal shot for
Brokenhandle
I'm in the parking lot of the condo for our snowbird winter.
I didn't get the damper correct and the smoke tube went out but the lump as still doing the job.
I poured apple pellets directly on the lump coals to get smoke on the pork. Small piece of pork so I didn't go crazy.
I had to stir the lump and add more pellets after an hour.
4 hours on the grill and 150° IT. Not sure the temp, but the dome was warm to touch so guessing around 200°
Forgot to get a photo before double foil wrapping the pan and into a 240° oven.
We got home about 4 hours later.
Meat was very probe tender, but not mush
Wife was very excited about the pork and gentle apple smoke scent in the air.
She had to have a taste before it cooled to pulling temperature
She loves the cayenne kick of the dust I used on the bottom side.
I didn't copy the recipe for the dust. I'll try to get it next time. Wife wants it again so that is my go.
Thanks all
-FA
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