Got a pellet smoker (GMG DB). Did my first cooking with it today: a chicken and a smallish pork shoulder for pulled pork. Used the same rub for both, my own cayennier variation on meathead's memphis dust. It was a big success, even with explaining to the neighbour that the garden was not burning down.
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| My sophisticated instrumentation arrangement. |
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| A few hours in. Only 5 or 6 more hours to go. |
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| Lunch: hot smoked chicken pulled off the bone and wrapped in romaine leaves. |
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| pulled pork at the end of the day |
7 comments:
Yep, that all looks delicious. This is the year we started canning. Next year is the year we start smoking.
Looks great. Noted with interest: One of the main ingredients in Fette Sau's rub is ... coffee!
I might try a bit of coffee when I get to beef. The pork & chicken rub was a bit sweeter.
You have my mouth watering, my friend.
Second session went well last weekend. Did chicken, a rack of ribs, and some sausages. Nothing this weekend but next weekend some bacon and beef ribs I think.
I hope the neighbors don't call the local constable on you. =)
There's quite a bit of smoke on startup, after that, not as much, but, yeah, it is a bit alarming for the neighbors at first!
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