Weekend Smoke: Pork and Salmon

We’ve got friends coming over tonight so it’s time to trot out the smoker. I’ve got it up to 240˚F and the vents at the bottom set at 50% closed, placing half a loaf pan of beans and 4 butterfly pork cops on the racks. The pan is 1/2 full and absorbing a fair amount of heat, but I jammed more of the pre-fired charcoal on top of the unlit briquets, trying to compensate for the drizzle/sprinkles and the 51˚F outside temp.

The goal is to cook the chops low and slow, ideally about an hour and a half at 240˚F and then add the salmon near the end to let it go for an hour.

Wish me luck!

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Author: warwick

I'm a network architect in Springfield, MO. I like clever uses of technology whether it's in a data center or the kitchen of my house.