We moved to southern France from Chad, Africa about 4 years ago. I learned a bit about smoking from a Marine guard at the embassy there. We just bought a house and once we got settled in I decided I needed a smoke. The house came with a grill, ok for steaks, but not for real bbq. I found some concrete blocks that matched the grill, stacked them up lined them with some special flame proof lining, put a door on it and started smoking.
I found this site and Jeff's instructions for smoking pork and just followed the directions. My wife bought a pork roast. Here in France they tie it up with string and put a strip of fat lying along side the roast. I know it's not good for my cholesterol, but it sure makes it juicy. I rubbed it, smoked it hard for about 2 hours, wrapped it up in foil and then let it sit in the smoker with just some charcoal for 4 more hours. The roast would normally feed 4 people, but the two of us finished it off in one meal. Incredible!!
Last week we had friends over and I repeated the process. This time my wife also had a turkey roast. I really couldn't say which one was the best. The turkey was mostly dark meat, but with the rub and the smoke it was just falling off the bone and sooo good. Especially with a nice 4 year old red wine from Provence... but now I'm getting snobby. Ciao !!
I found this site and Jeff's instructions for smoking pork and just followed the directions. My wife bought a pork roast. Here in France they tie it up with string and put a strip of fat lying along side the roast. I know it's not good for my cholesterol, but it sure makes it juicy. I rubbed it, smoked it hard for about 2 hours, wrapped it up in foil and then let it sit in the smoker with just some charcoal for 4 more hours. The roast would normally feed 4 people, but the two of us finished it off in one meal. Incredible!!
Last week we had friends over and I repeated the process. This time my wife also had a turkey roast. I really couldn't say which one was the best. The turkey was mostly dark meat, but with the rub and the smoke it was just falling off the bone and sooo good. Especially with a nice 4 year old red wine from Provence... but now I'm getting snobby. Ciao !!
