Thought I would have a little fun and document what it's like for me to do a smoke on a Saturday. Some of it is drudgery for sure ;)
This started the night before, I seasoned up about 7 pounds of pork using GPR #86. It's a house blend, a killer general pork rub.
Next morning I got up and cracked a nice cold one to match the crisp air. A toast to the BBQ gods is mandatory.
Then I proceeded to evaluate my situation. Grates were pretty good and just needed a quick wipe with a wet towel.
So I took care of that and proceeded to open the firebox only to discover I left it full of ash from the last cook.
Took a moment to clean that up well and get a fire going for a bed of coals.
Are we ready to smoke pork yet? Nope! While things start to warm up is a good time for me to oil some of the critical areas on an offset so I busted out with the Pam and went to work oiling the transition between the fire box and smoking chamber, lip of the fire box, back of the fire box etc. These are the areas most prone to rust.
Now it was time to break down some hickory splits to the appropriate size so I played lumberjack for awhile. Good exercise!
Finally it was time, the smoker was well heated and running at a great temperature. I got the meat on, add some wood, and start a timer.
Now I'm a slave to the machine for the next 3 or 4 hours. I'll check the smoker every 20 to 25 minutes adding wood until it's time to sauce the pork. Planning to use some Zesty peach bbq sauce Mrs philpom canned using peaches from our own trees!
Obviously this is a lot of work and probably why an offset is both sexy and undesirable depending on who you are. I love it.
I'll update later, I need a nap...... but I can't lol - my timer just went off.
This started the night before, I seasoned up about 7 pounds of pork using GPR #86. It's a house blend, a killer general pork rub.
Next morning I got up and cracked a nice cold one to match the crisp air. A toast to the BBQ gods is mandatory.
Then I proceeded to evaluate my situation. Grates were pretty good and just needed a quick wipe with a wet towel.
So I took care of that and proceeded to open the firebox only to discover I left it full of ash from the last cook.
Took a moment to clean that up well and get a fire going for a bed of coals.
Are we ready to smoke pork yet? Nope! While things start to warm up is a good time for me to oil some of the critical areas on an offset so I busted out with the Pam and went to work oiling the transition between the fire box and smoking chamber, lip of the fire box, back of the fire box etc. These are the areas most prone to rust.
Now it was time to break down some hickory splits to the appropriate size so I played lumberjack for awhile. Good exercise!
Finally it was time, the smoker was well heated and running at a great temperature. I got the meat on, add some wood, and start a timer.
Now I'm a slave to the machine for the next 3 or 4 hours. I'll check the smoker every 20 to 25 minutes adding wood until it's time to sauce the pork. Planning to use some Zesty peach bbq sauce Mrs philpom canned using peaches from our own trees!
Obviously this is a lot of work and probably why an offset is both sexy and undesirable depending on who you are. I love it.
I'll update later, I need a nap...... but I can't lol - my timer just went off.