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I'm reviving an old thread about pink smoked pork. This is good for a laugh. The BBQ restaurant, Clyde Cooper's, has been a landmark in downtown Raleigh since 1938.
http://www.city-data.com/forum/raleigh-durham-chapel-hill-cary/3390139-pink-barbecue-scandal-treachery-clyde-coopers.html
Many folks post the question here asking about what kind of wood to smoke with. For some reason, I started thinking about how the Native Americans did it and what fuel they used. Focusing in on the plains people, it seems buffalo chips were the primary fuel for heating, cooking, and smoking...
It looks my smoker which I was told is a NB Black Diamond. Only difference I note is that "your" smoker has five boards that comprise the work shelf whereas mine has only three. I paid $50 for mine (used) and probably another $50 for gaskets, paint, and minor modifications. The biggest design...
I NEVER could manage to get an even temperature in my offset while maintaining thin blue smoke when using wood. So I now use charcoal with splits of oak or apple for flavor. I use a BBQ Guru to maintain temp (it works) so I load a bag of charcoal in the firebox and forget it. No more losing...
Looks like nobody has anything to say about mopane, so I'll add what I found about the wood other than what you've already stated. Mopane is in the legume family, same as acacia and mesquite. Since those woods are OK for smoking meat, mopane is probably also OK.
That said, why are you asking...
SL, that photo is of a Mimosa tree (Albizia jilibrissin) and not Acacia. Same family (legume) and good for smoking meat. https://plants.ces.ncsu.edu/plants/albizia-julibrissin/
The Jackfruit tree is in the same plant family as fig and mulberry. These two woods are suitable for smoking meat, so I would think Jackfruit would also be ok. Give some a try; nothing to lose.
Folks, I appreciate your comments and advice. But my post was not a request for advice; it was a statement of what I am going to do. And not do. I've made all the usual mods to the smoker (baffle plate and lowered stack intake). I'm not going to do any more mods like fabricating an upper air...
After many unsuccessful attempts to smoke with just wood, I'm giving it up. As many times as I've tried, I simply cannot maintain the temperature I want AND get thin blue smoke at the same time. I'm using a New Braunfels offset that I rebuilt/restored. There are no leaks to speak of, so I...
Nice looking wood. Pretty sure that's California Live Oak (Quercus agrifolia). It appears almost exactly like the live oaks that grow in the southeast US. I used to cut those for firewood but at that size, you need a big, powerful splitter. The grain gets twisted in the larger sections of...
Growing up in eastern NC, I didn't know there was any other way to cook a pig. Looks like you nailed it perfectly! 101 pounds dressed? That's a big pig. Nice going.
I've been tasked to provide pulled pork bbq sandwiches for an event my wife is organizing in a month or so. She says to plan on serving 100 sandwiches. I'm currently researching the cost per meal (will serve individual bags of chips, offer slaw with the sandwiches). The cost per meal for...
I don't know what mail priority they send their meat with, but Snake River Farms ships frozen beef from Idaho to everywhere. They use dry ice and foam insulation and it seems to work. Check out their website for ideas.
Only about 1/4-1/3 of the bag the lump came out of had been used, so I wasn't anywhere near the bottom of the bag. The used portion had been burned in my offset smoker. I don't remember any problems then, probably because I was feeding an already existing fire and the FB door was closed.