Another post from history, last time I used the smoker, while it was cooling down the lower saucer cracked, and then shattered into 3 bits. Somewhat annoying but not 100% unexpected.
The solution fixes two problems with the smoker. The first is that the fire is a bit higher, hence further from the saucer and less likely to be badly affected by the intense heat.
Secondly, the pot feet lifting the saucer create a gap around the whole circumference of the fire tray allowing loads more air into the base of the fire. This should (when properly supervised and fueled) keep the fire burning more evenly and effectively.
The first firing was pretty good and using a bigger joint (2.25kg, instead of about 1-1.5) it took around 6-7 hours to almost completely cook the pork shoulder. It was still a little pink/juicy in the very middle so we finished it in the oven for half an hour, which was probably a bit too long. The flavour was good too, using mostly applewood, and some oak when we ran out.
No comments:
Post a Comment