The Hood is Smell'n Good

[rondo]

The plan is pulled-pork sandwiches tonight. Slept in a little but still managed to get the charcoals fired up and the ten pound pork shoulder on this morning at 6:00. Using madrone for smoke wood and it smells wonderful.

Cruising along at 230F. Maybe I should polish the BBQ gun this afternoon...

 

[s&wchad]

Mmmmmmmmmmm!

What time is dinner? ... oh, I'll need directions too!

 

[rondo]

What time is dinner? ... oh, I'll need directions too!

7:00 PM. When you get to Grants Pass, OR, roll down the window and follow your nose.

 

[Sprefix]

Dirty rotten blankety blank.....that's my favorite.....

Is it politically correct to say "I hate you!!"......, I can't make it until Sunday and I'm not thinkin' there will be much for left-overs...........hahahahha

 

[s&wchad]

7:00 PM. When you get to Grants Pass, OR, roll down the window and follow your nose.

36 hours 16 minutes driving distance. Drats! Have you considered moving to Michigan?

 

[moosedog]

Pulled pork, man your killing me. I can smell that smoke from here.
Chad's right, you should consider moving to Michigan.

 

[mlk18]

If I did not just have slow grilled BBQ pork loin Thursday this thread would be killing now. Now it's just making me want to go cook up some leftovers!

 

[bk43]

Lookin' good. The handles on the center section is a neat idea!

Bob

 

[rondo]

Michigan is too cold for me, I'm stay'n right here. Some of you might be forming a lynch mob after I start posting pictures of the results.

The handles are cheap-o garage door handles. They allow for tending to the fire without losing heat (close top vent, lift mid & top section down to automotive drip pan). It can be dangerous if you've have water in the water pan. I run it dry with a ceramic pot saucer for a heat sink.

 

[cowboy117]

I live in Merlin.I'll be there at 7:00!

 

[rondo]

I live in Merlin.I'll be there at 7:00!

I'll have a seat at the table ready for ya!

After 8 hours here it is:

Just inserted the thermometer probe (172 shooting for 190). Probably another 2-3 hours to go. Have not added charcoal yet, still burning at 225-230F. You gotta love it.

 

[rondo]

Scratch & Sniff

Obligatory Pull'n Pics:

Taste's better that it looks...!

Total cook time: 10 hours 55 minutes

 

[bk43]

It can be dangerous if you've have water in the water pan. I run it dry with a ceramic pot saucer for a heat sink.

I had kinda' figured that. I still use water. Good job on the pork!

Bob

 

[Miss Fire]

That looks great, I can almost smell it.
Darn shame Oregon is a bit of a drive.

Us Michigan folks should plan a BBQ get together. We could chow down and talk about our S&W's.