1st time cooking over hardwood coals!! w/ pron!!!

S

smalls65

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• Aug 2, 2009

• #1

Today I finally graduated into the NC Pitmaster fraternity!! I cooked over Hardwood burned down to coals!! :mrgreen: I cooked a 5.5 pound Butt and a rack of babybacks over hickory/oak/pecan burned down to coals. I used my burndown barrel and cooked in my drum hog-cooker!!! The babybacks were ok...But the pork was AWESOME!!!! Can't wait to do a whole hog using the OLE' school method. I posted a couple of pictures below!

Ron (The SmokeHouse Bandits BBQ Cooking Team)

 

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Last edited by a moderator: Aug 2, 2009

Diver

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• Aug 2, 2009

• #2

Great job! Does your team compete in the NC Pork council events with propane?

 

EatonHoggBBQ

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• Aug 2, 2009

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Looks pretty good to me.

 

J

jerryz

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• Aug 2, 2009

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Looks mighty tasty

 

peppasawce

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• Aug 2, 2009

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Very nice....It takes perseverance, but cooking without charcoals, and propane is very, very doable....:mrgreen: Peppa!!!!

 

H

Hugh Jorgan

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• Aug 2, 2009

• #6

That is the only way I cooked pork until I made the drum, then I switched to charcoal and chunks but I want a drum with a door to go back to the real way.

Now that right there is real honest to god BBQ! Good job brother.

 

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millsy

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• Aug 2, 2009

• #7

Those coals sure look hot,what was the temp?

 

S

smalls65

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• Aug 2, 2009

• #8

millsy said:

Those coals sure look hot,what was the temp?

Click to expand...

I really didn't wanna use the thermometers to check for temps...The ole' school Pit-Masters at Lexington BBQ or The Skylight Inn etc..would scorn using a thermometer in the Pit...I did it all on feel...I fired every 30-40 minutes and kept an eye on the meat to make sure it wasn't burning...It's hard work but to be able to say that I had a successful day using hardwood is PRICELESS!!!!! :biggrin: Can't wait to finish my Eastern Style Pit and do a whole hog over wood burned to coals!!!! :biggrin:

 

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millsy

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• Aug 2, 2009

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smalls65 said:

I really didn't wanna use the thermometers to check for temps...The ole' school Pit-Masters at Lexington BBQ or The Skylight Inn etc..would scorn using a thermometer in the Pit...I did it all on feel...I fired every 30-40 minutes and kept an eye on the meat to make sure it wasn't burning...It's hard work but to be able to say that I had a successful day using hardwood is PRICELESS!!!!! :biggrin: Can't wait to finish my Eastern Style Pit and do a whole hog over wood burned to coals!!!! :biggrin:

Click to expand...

Did you use a thermo for the meat?

 

S

smalls65

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• Aug 2, 2009

• #10

millsy said:

Did you use a thermo for the meat?

Click to expand...

I didn't use thermo for the meat either...I did it all on feel....I kept an eye out for the meat pulling from the bone with ease...

 

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bocephus

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• Aug 2, 2009

• #11

ok we got a pic of the meat and the coals but what about the pit??

 

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• Aug 2, 2009

• #12

smalls65 said:

I didn't use thermo for the meat either...I did it all on feel....I kept an eye out for the meat pulling from the bone with ease...

Click to expand...

Great job,the only thing I do by fell is steak.

 

S

smalls65

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• Aug 2, 2009

• #13

bocephus said:

ok we got a pic of the meat and the coals but what about the pit??

Click to expand...

Here is the Pit..

 

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H

Hugh Jorgan

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• Aug 2, 2009

• #14

I know when to pull my butts off the fire by feel, but I usually still stick a thermo in them while they sit there smoking on the counter, fearful of the coming slaughter. I have left them on so long that the bone pulled right out with a sharp tug and was almost clean. I'd call that pulling back from the bone for sure. a thermo will help you avoid leaving it on that long for sure. It gets too mushy in parts cooked that tender though. IMHO.

 

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• Aug 3, 2009

• #15

More pictures of the pit please, Smalls,,,im gathering ideas to build my own and yours looks exactly what i had in mind. Pictures of where you place the coals,,,firebox ( if there is one), etc. Thanks!