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

smalls65 · 08-02-2009, 01:50 PM

Today I finally graduated into the NC Pitmaster fraternity!! I cooked over Hardwood burned down to coals!!

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)

Diver · 08-02-2009, 02:21 PM

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

EatonHoggBBQ · 08-02-2009, 02:45 PM

Looks pretty good to me.

jerryz · 08-02-2009, 03:01 PM

Looks mighty tasty

peppasawce · 08-02-2009, 05:27 PM

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

Peppa!!!!

Hugh Jorgan · 08-02-2009, 05:43 PM

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.

millsy · 08-02-2009, 05:51 PM

Those coals sure look hot,what was the temp?

smalls65 · 08-02-2009, 06:41 PM

Quote:

Originally Posted by millsy

Those coals sure look hot,what was the temp?

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!!!!!

Can't wait to finish my Eastern Style Pit and do a whole hog over wood burned to coals!!!!

millsy · 08-02-2009, 06:48 PM

Quote:

Originally Posted by smalls65

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!!!!!

Can't wait to finish my Eastern Style Pit and do a whole hog over wood burned to coals!!!!

Did you use a thermo for the meat?

smalls65 · 08-02-2009, 07:05 PM

Quote:

Originally Posted by millsy

Did you use a thermo for the meat?

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...

bocephus · 08-02-2009, 07:23 PM

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

millsy · 08-02-2009, 07:27 PM

Quote:

Originally Posted by smalls65

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...

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

smalls65 · 08-02-2009, 07:28 PM

Quote:

Originally Posted by bocephus

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

Here is the Pit..

Hugh Jorgan · 08-02-2009, 07:32 PM

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.

countyliner · 08-03-2009, 08:06 AM

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!

08-02-2009, 02:45 PM	#3
EatonHoggBBQ Babbling Farker Join Date: 11-28-08 Location: Allen Park, Michigan Downloads: 0 Uploads: 0	Looks pretty good to me. __________________ John, KCBS/MCBJ

08-02-2009, 05:43 PM	#6
Hugh Jorgan is One Chatty Farker Join Date: 07-13-09 Location: Metrolina Downloads: 0 Uploads: 0	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. __________________ Hot Rod Hog Cookers Association, Charter Member, President

08-02-2009, 05:51 PM	#7
millsy is One Chatty Farker Join Date: 03-22-09 Location: Fredericton N.B. Canada Downloads: 0 Uploads: 0	Those coals sure look hot,what was the temp? __________________ MILLSY AND I AM A MEATATARIAN

08-02-2009, 07:23 PM	#11
bocephus Full Fledged Farker Join Date: 03-09-09 Location: cumberland md. Downloads: 0 Uploads: 0	ok we got a pic of the meat and the coals but what about the pit?? __________________ NEW red performer Old Free Gasser Weber smokey Joe UDS Double barrel UDS And The Big stumer clone

08-02-2009, 07:32 PM	#14
Hugh Jorgan is One Chatty Farker Join Date: 07-13-09 Location: Metrolina Downloads: 0 Uploads: 0	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. __________________ Hot Rod Hog Cookers Association, Charter Member, President

08-02-2009, 02:21 PM	#2
Diver Full Fledged Farker Join Date: 03-12-09 Location: Currituck NC Downloads: 0 Uploads: 0	Great job! Does your team compete in the NC Pork council events with propane?

08-02-2009, 03:01 PM	#4
jerryz Knows what a fatty is. Join Date: 07-05-09 Location: brunswick ohio Downloads: 0 Uploads: 0	Looks mighty tasty

08-02-2009, 05:27 PM	#5
peppasawce is one Smokin' Farker Join Date: 07-08-09 Location: Columbia, Mississippi Downloads: 0 Uploads: 0	Very nice....It takes perseverance, but cooking without charcoals, and propane is very, very doable.... Peppa!!!!

08-03-2009, 08:06 AM	#15
countyliner Full Fledged Farker Join Date: 08-02-09 Location: DeSoto County, MS Downloads: 0 Uploads: 0	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!

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