Thread: Pulled Pord - Here it is!
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KC KC is offline
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First recorded activity by BoatBanter: Nov 2013
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Default Pulled Pord - Here it is!
On 8/12/2014 10:37 AM, wrote:
On Tue, 12 Aug 2014 07:32:25 -0600, H*a*r*r*o*l*d
wrote:

On 8/11/2014 10:56 PM, KC wrote:
On 8/11/2014 10:43 PM, wrote:
On Mon, 11 Aug 2014 20:27:44 -0400, KC wrote:

No need for them to be wet.


Hummm, not sure why I soak them, prolly cause grandpa' did.

They don't catch on fire quite as fast.


I think a bit of steam helps infuse the meat too...

what temp are you running to make steam?

Over 100c
The chips are right over the fire, if not actually on fire so the
temperature is a lot higher than the overall cooking box temperature.
Several hundred degrees anyway.


I wasn't gonna' answer, in his haste to be agitate, he pulled a harry
question out of his hat.. It's like my dad used to say, "only opened his
mouth to change feet"... LOL!
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