Thanks. In typical style I didn’t get any finished products shots, but it all came together nicely!
My first couple of attempts at slow cooking in the pig were a bit of a disaster, with getting used to a wood fire directly under the smoker, and I thought I might only be able to smoke in it and have to finish off in the oven. But I’ve got the hang of it now and it works really well. And only having 4 10-inch grates keeps me a bit more under control! 😜
Water pans on the bottom rack help regulate the tempnand keep moisture…the best part of the process is you have to keep doing it and making more BBQ to get it the way you like it (awww shucks!).
Haha yeah, I’m not a total noob! I used to churn out some pretty good stuff on my weber classic back in the states using the snake method, 2 tiers of cooking grills, and creative placement of water baths. The learning curve was more to do with keeping the wood fire both small and stable, which I’ve gotten pretty good at now. 😉
And yeah, I’m definitely getting more creative to work within budget and physical space constraints. My repertoire used to be brisket, pork butt, and ribs, but now I’ve expanded into chicken (holy crap my wings last week!!!) and sausage, to keep myself from spending too much money!
I moved on from gas/wood to Electric/wood because…well…the connector got loose one day and caught fire, which spread to the carbon mesquite stored under my grill and I was happy to have an extinguisher on hand when we caught it.
…it also is a lot easier w/time & temp control.
Brisket is amazing but I don’t have the patience for it but oh yeah wings are essential!
Are you talking about a pellet smoker? They look super nice for stable temps and smoke and just being able to turn it on and ignore it.
I do kinda like pure wood because it’s a good excuse to not have to do anything else for a few hours while I have to baby the fire 😜, but sometimes it would be nice to have something a little more self sufficient.
I always wanted a bullet smoker, but the ongoing cost of charcoal and the meat I’d want to put in it has kept me away. I was able to justify the pig because it’s a fantastic pizza oven or just straight fire pit.
I’ve been making air fryer wings for a while now that are really good and easy as hell. Been saying for too long I should try them in the pig. Finally did last weekend and they blew my mind. In fact, I just decided I have to make them again next weekend. 🤤
Oh, I have a before &after.
So the gas line went into the regulator, and the regulator had a line that went to the hub, and that line had a defect so the fire went.from the hub to it, then melted the gas line so basically it was a tank with a hose on fire…which then ignited the carbon under the grill (and thats when we discovered it) Good times
Love the pig!
…and ribs
…and cornbread muffins
Thanks. In typical style I didn’t get any finished products shots, but it all came together nicely!
My first couple of attempts at slow cooking in the pig were a bit of a disaster, with getting used to a wood fire directly under the smoker, and I thought I might only be able to smoke in it and have to finish off in the oven. But I’ve got the hang of it now and it works really well. And only having 4 10-inch grates keeps me a bit more under control! 😜
Water pans on the bottom rack help regulate the tempnand keep moisture…the best part of the process is you have to keep doing it and making more BBQ to get it the way you like it (awww shucks!).
Haha yeah, I’m not a total noob! I used to churn out some pretty good stuff on my weber classic back in the states using the snake method, 2 tiers of cooking grills, and creative placement of water baths. The learning curve was more to do with keeping the wood fire both small and stable, which I’ve gotten pretty good at now. 😉
And yeah, I’m definitely getting more creative to work within budget and physical space constraints. My repertoire used to be brisket, pork butt, and ribs, but now I’ve expanded into chicken (holy crap my wings last week!!!) and sausage, to keep myself from spending too much money!
I moved on from gas/wood to Electric/wood because…well…the connector got loose one day and caught fire, which spread to the carbon mesquite stored under my grill and I was happy to have an extinguisher on hand when we caught it.
…it also is a lot easier w/time & temp control.
Brisket is amazing but I don’t have the patience for it but oh yeah wings are essential!
Are you talking about a pellet smoker? They look super nice for stable temps and smoke and just being able to turn it on and ignore it.
I do kinda like pure wood because it’s a good excuse to not have to do anything else for a few hours while I have to baby the fire 😜, but sometimes it would be nice to have something a little more self sufficient.
I always wanted a bullet smoker, but the ongoing cost of charcoal and the meat I’d want to put in it has kept me away. I was able to justify the pig because it’s a fantastic pizza oven or just straight fire pit.
I’ve been making air fryer wings for a while now that are really good and easy as hell. Been saying for too long I should try them in the pig. Finally did last weekend and they blew my mind. In fact, I just decided I have to make them again next weekend. 🤤
I got a buttload of dried orangewood from a friend, and an ax to break it up…
You should load up on wings and freeze batches to do in the air fryer when you want to be lazy about it…
Here’s the previous two smokers before the fire…
Haha “before the fire…” So ominous!
There’s no way I could freeze batches of wings, I love having leftover wings in the fridge too much! 😆
Oh, I have a before &after. So the gas line went into the regulator, and the regulator had a line that went to the hub, and that line had a defect so the fire went.from the hub to it, then melted the gas line so basically it was a tank with a hose on fire…which then ignited the carbon under the grill (and thats when we discovered it) Good times
…true, very true