Xmas Smoke off - Pulled Pork and Turkey. Trying out fan too!

[floydmeddler]

I'm preparing for my second winter smoke off which will take place next Saturday. Here's my smoker build: viewtopic.php?f=18&t=3496

I'm also trying out my new smoker fan for the second time: http://www.ebay.co.uk/itm/141001400506? ... 1497.l2649

I used this fan a few weeks back and it worked incredibly well. I managed a perfectly controlled, temp steady 10 hr smoke with 3.6kg of charcoal. Was extremely impressed by its performance. Let's hope it repeats this success!

So... plan is to smoke a 4kg, bone in pork shoulder/Boston butt, a turkey and homemade Texas Hot Links. Wood of choice is oak.

Because I trust the fan so much,I'm planning on smoking the butt overnight. So far, the plan is:

Friday eve:
9pm: fire up smoker

10pm-ish: Add pork. Set temp to 225F. When internal temp hits 160F, put in a baking tray with apple juice and wrap tightly with foil, add more coals, bring temp down to 180F. Go to bed. Don't want to go any higher in case internal temp reaches above the 195F mark. Plus, I've been reading up on the 180F thing and the results have been very tender.

Sat morn:
7am: check progress. I'm hoping the internal temp will be at the 180F mark. Either way, remove it and put into a 200F oven until 195F is achieved. Remove, rest in cooler until serving time - could be up to 7 hrs.

Back to the smoker. Carefully remove live coal basket, safely dispose of ash, add more coals and wood, crank up to 200F and add brined turkey, hot links and bbq beans. Turkey can smoke until internal temp is 80c. Sausages and beans will come out after 2 hrs. Sausages will be crisped up in the oven later.

QUESTIONS:
How long can the pork rest in the cooler for? Does the quality diminish if it's in there for a long time? I have a heating option on the cooler too so I'll prob activate that.

Finally,
Can anyone see any potential problems with this plan?

Cheers!

[robgunby]

Can't see any problems with that! In fact, you could even make it easier by using a larger fire basket and not having to replace the coals the next day.

With regard to the low temp you are cooking at overnight, I've never been too cautious with temps when I've cooked pulled pork, and found it very resilient to temperature spikes.

Sounds tasty all round!

Also, have you had any issues using your galvanised bin yet? I know of people that have used them for cold smokers no problem but read far too many horror stories about using galv ive just left it out all together.

[wozzad]

I don't see any issues...BUT...


have you tried a ring of fire method ? I reckon stacking briquettes 2 high round the outside, with every second one having an extra 2 facing inwards should give a decent burn.....


Worth testing ?

[floydmeddler]

Can't see any problems with that! In fact, you could even make it easier by using a larger fire basket and not having to replace the coals the next day.

With regard to the low temp you are cooking at overnight, I've never been too cautious with temps when I've cooked pulled pork, and found it very resilient to temperature spikes.

Sounds tasty all round!

Also, have you had any issues using your galvanised bin yet? I know of people that have used them for cold smokers no problem but read far too many horror stories about using galv ive just left it out all together.

I'm planning a bigger basket. Have a pot that I'm going to drill holes in. Will hopefully get it done over the next few weeks.

I haven't had any issues with the galv bin. I knew I wouldn't to be honest. My temps don't go anywhere near the evaporation or boiling point for zinc. I have yet to hear of a genuine horror story. I genuinely don't think there are any.

I'm feeding around 30 people at the wknd. If anyone gets sick, I'll let you know

[floydmeddler]

I don't see any issues...BUT...


have you tried a ring of fire method ? I reckon stacking briquettes 2 high round the outside, with every second one having an extra 2 facing inwards should give a decent burn.....


Worth testing ?

Sounds good. Are there any vids or diagrams?

[floydmeddler]

SORRY. HAVING PROBS UPLOADING FROM PHOTOBUCKET. NEED TO RESIZE ALL THE IMAGES. WHAT A BALL ACHE!


OK. Things are going well!

FRIDAY 13th:

Here's the bone in shoulder:



Here it is rubbed, good and proper:



7pm: started a chimney

7:30: Added lit coals to fire box and set target temp to 250F. I wanted the smoker good and hot before I added the shoulder.




Added whisky soaked oak to the coals in foil pockets. Used 170g of wood altogether. Then added the water basin. Allowed the white smoke to die down before putting on the meat:

Meat went on at 9:30pm. I prob could have put it on earlier. Think I was being paranoid about the white smoke.



SAT 16th

13 hrs after adding hot coals to the firebox and this baby is still sitting at 180c:



I checked twice in the night too, and it was bang on temp. I love this fan!

Meat is stalled at 65c and has been like this since around 5am. No worries. I've given myself plenty of time and it's a big chunk of meat - 4.3KG.

Thought so far on smoking at 180F:

I already really like it. Yes, it will take longer than at the agreed 225F, but I don't mind waiting. Now that I have the fan, I can do this overnight anyway. PLUS, I don't have to refill the water pan. Just checked and there's still loads left.

In an hour or so, I'll take this off, wrap in foil and put in the oven at 180F. I'd love to keep it in there but I have a 8KG turkey to smoke and a load of homemade Texas Hot Links.

So far so good boys. Will keep you posted on my Xmas Smoke Off!

[Tyrone1Wils]

Quick tip with the pictures. So you don't have to re-size them.

on photobucket where you get the link to your image. Click on 'Update Link Option'


Then check 'IMG Thumb'


Then save that, then when you copy your links copy the IMG Thumb link

[floydmeddler]

Cheers sir! Will sort this later and update the cook details too.