**** SSOMD NOTE - This blog was written for Sweet Swine 'O Mine Dist. by BBQMemphis. BBQMemphis was a member of Sweet Swine 'O Mine competition BBQ team for many years and now is just a back yard cook. BBQMemphis will be a regular guest on this blog. Please enjoy. - Mark
Lets get the some meet cooking -
Ok so fire is going, pork is at room temperature and got rub all over it. Not it is time to begin cooking some barbecue. So in this article I am going to discuss" getting the meat on the smoker"
1) The fire , charcoal and smoke
2) Cooking chamber
1) The fire, charcoal and smoke
Last blog I discussed the use of a chimney starter. So I am going to assume you already have your fire going and now are ready to get the pork shoulder on.
I do want to digress and talk about my Backwoods Smoker Party. For purposes of this series of articles let me talk briefly about what I am cooking with. I use for my backyard cooking the Party model made by Backwoods Smokers in the
So back to the fire, charcoal and smoke. I pour a heft amount of NON STARTED charcoal in the smoker.
Please notice how I have also left one section of the empty, I then cover the charcoal with hickory chips and a few chunks. Lastly I pour the lit charcoal from my chimney into the empty section of the tray. This is called the minion method of cooking. You can google it to get more information...but basically you start the charcoal in one section of your smoker then as it cooks it lights the rest of the unlit charcoal slowly. This method make it very easy to maintain heat and you really don't have to check your fire for quite a long time.
2) The cooking chamber
My Backwoods smoker party comes with a removable water pan. Some of the upgraded models have a permanent water pan. I choose the removable pan because I can remove the pan and cook with direct heat. Either way when you are cooking barbecue pork should for 10 or more hours you are going to want some water in your cooking chamber to keep the meat moist. I added water to the bottom of the pan...may trick is to add HOT water. Why hot water you ask....well you are going to have a fire under the pan that is inevitable going to boil that water. I am about to put 20 lbs of raw pork and I want to get the chamber to 225 degrees as soon as possible.
Next Article - Cooking times, meat temp, spritz , to foil or not to foil