Pulled Pork with a cool trick

[hawgheaven]

Pork looks great!

What's your opinion on the Smoke EZ?  I have been playing with mine this summer and I'm still not sold.  I had drums for years and they just seem like less work than the Smoke EZ.  I'm not necessarily bashing it, BTW.

I like it, butt it is somewhat cumbersome if you have to reload fuel. One thing that's a very important mod is get a larger water pan. I went to a restaurant supply store and bought an 18" stainless steel mixing bowl to replace the tiny one supplied. I cover it with aluminum foil, and use it as a heat baffle. No water.

[Troy]

That rolling pin tip is brilliant. Thanks for sharing!!

[hawgheaven]

That rolling pin tip is brilliant. Thanks for sharing!!

Thanks! It surely is a space saver, and reheats in no time in simmering water.

[BYBBQ]

Thanks for posting that trick

[HoosierKettle]

Did you let it go uncovered in the pans until finished?  I like the idea of capturing the juices after 4 hours. Do you season or add anything once pulled?


Sent from my iPhone using Weber Kettle Club mobile app

[hawgheaven]

Did you let it go uncovered in the pans until finished?  I like the idea of capturing the juices after 4 hours. Do you season or add anything once pulled?

Once I flip them into the pans, I let them rock with no foil until they get a nice bark, then @ 180 or so, these got foiled... it was getting late and had to rush things along a bit. Most times, I don't foil. When I pull, I add the de-fatted juice in, and some Tiger Sauce. I always pull by hand and pluck out the fatty globules.