When it comes to true, honest barbecue, the surest sign (and only advertising required) that it is the “real deal” is the smoke that announces itself. In culinary terms, the white smoke of barbecue is the “Habemus papam” of carnivores. If you stand outside “Joe Bob’s World Famous Texabamalina BBQ” and do not smell delicious vapors wafting forth somewhere overhead, you have arrived at a den of thieves and house of liars and you should quickly run, run away.
Since such places are few and far between, and since I live in a state that produces a passable tri-tip but pork not so much, I am my own pit master. But, let’s be fair. There’s the way it has always been done (TM) and then there’s the way to cheat and pretend.
I’ve written of this beast before. I make pizza in it. It’s a mess. I bought it for $200 five years ago and can’t find another one. When it finally falls apart I’ll search for the rough equivalent or move on to a cut open metal barrel.
There’s two sides for cooking. Doors on the front for adding fuel. No gas, no pellets, no electricity. You start a fire on one side, you tend it, you can fit 4 shoulders on the other side, or 6 racks of ribs.
Yesterday (Saturday) I started it around 1pm and smoked three racks of ribs for 6 hours. At 8:00pm I put on four pork shoulders, an checked the coals and wood every 90 minutes through the night (well, I check it at three-hour intervals overnight). Twenty hours later (with temps on the meat side ranging 200-225) the shoulders are done.