Smoked Pork BBQ - Part 5 - smoking continues
The pork is 7 hours into the process. I'm actually having the opposite problem this time than over the summer. Since it was so cold out this morning, I had a little trouble keeping the temperature up. The result should be just as good (we'll see), but I'm using a heck of a lot more fuel. Also, the wood chunks are burning faster than I expected - so perhaps more of those will be be used as well. It's almost 12:30 and the smoking is in a nice groove. I'll probably smoke for another few of hours, then wrap.
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