First attempt at Shoulder of Pork

Feel free to ask any questions, one of the experts will certainly respond, don't be afraid to ask anything, we were all beginners at some point.

Re: First attempt at Shoulder of Pork

Postby essarem » 07 May 2012, 10:17

So, here's the result. Cut end off after 7 hours - we were hungry! - and put rest back on spit. This is after 10 hours.

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Not much of a smoke ring but it tastes great.

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Easy to pull with forks.

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To be eaten tonight as pulled pork sandwiches on Cheese and Wholegrain mustard bread :P

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Any observations / critiques?

Mine are:
-Pleased with first attempt
-Couldn't have done it without your advice - thanks all
-Gas Outdoorchef Ascona probably shouldn't be used for smoking unless only a light smoking is wanted? Would you agree?
-Probably should have tried something simpler to start :lol: :D
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Re: First attempt at Shoulder of Pork

Postby keith157 » 08 May 2012, 10:09

It's always good to start out lightly with smoke, and with the Outdoorchef gas range thats about as far as you can go. I've made up a couple of the rings and swopped them out, but it's messy and fiddly. Try a bilkier doughnut with larger holes and get it really hot, then carry on.
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Re: First attempt at Shoulder of Pork

Postby essarem » 08 May 2012, 11:06

Well, I must say that overall I'm very pleased with the Ascona. Very interesting design having been used to a conventional 2 burner gas and before that a variety of charcoal models. Wish I had kept one of them now to experiment with as a smoker :(

I'll take a look around for a proper smoker I think starting with a search of the threads here. :D
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Re: First attempt at Shoulder of Pork

Postby BBQFanatic » 08 May 2012, 11:13

Looks like a good effort! Well done!
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