Media thread - 25 November 2020, 11:31

A photo of a Weber "Smokey Mountain" smoker in its box, along with a bag of barbecue briquettes, pecan wood chunks, and a charcoal chimney.

Yesssss.

And even better, Weber were having a Black Friday sale tomorrow which the guy said he'd honour today where you get 10% of the price of the barbecue's worth of accessories, so I got the briquettes, wood chunks, and charcoal chimney for essentially $5! 🎉

Posted on 25 November 2020, 11:31

Hell yeah, the last bit of our smoker setup arrived today!

our house darkroom new toys barbecue

Posted on 30 November 2020, 20:58

A photo of a Weber "Smokey Mountain" barbecue smoker.

YISSSSS. (It's never ever going to be this clean again). We're going to christen it on Sunday with a pork shoulder, can't wait!

our house darkroom new toys barbecue

Posted on 25 December 2020, 19:16

A photo of unlit charcoal briquettes in the bottom of a Smokey Mountain smoker.

A photo of some unlit charcoal briquettes in a charcoal chimney.

A photo of the base of the charcoal chimney with lit firelighters under it.

A photo of the now-lit charcoals in the base of the smoker with the rest of the unlit charcoals.

IT BEGINS.

our house darkroom barbecue

Posted on 27 December 2020, 10:22

A photo of a pork shoulder sitting on the top grill of a Weber Smokey Mountain smoker.

And the meat is on! Now there's nothing to do for the next three or so hours until I start spritzing it with apple cider vinegar.

our house darkroom food barbecue

Posted on 27 December 2020, 11:01

A screenshot from the ThermoWorks app, showing a graph with the ambient smoker temperature solidly at 135° for the past almost hour.

Man, this thermometer and fan setup I bought is worth its weight in gold. Check out that consistency of temperature! (Green line is ambient smoker temperature, red is the meat).

screenshot ios barbecue

Posted on 27 December 2020, 11:48

A photo of a pork shoulder in netting sitting on the grill of a smoker. The fat on top is starting to split and it's looking delicious.

We're at the three hour mark, first spritzing is done, and the meat is at 62°.

our house darkroom food barbecue

Posted on 27 December 2020, 14:00

A photo of a cooked pork shoulder still in its netting. The fat layer is on top and it's all dark brown and delicious-looking.

A photo of the finished smoked pulled pork. Did I mention it was epic? Because it was epic.

Well, the timing for a normal-time dinner might have been off, but that's something easily taken into account for next time. I took the meat off the smoker when the internal temperature was at 96˚C, left it in the foil for 45 minutes, and HOLY FUCK IT WAS EPIC. Didn't need ANY sort of sauce, it was amazingly delicious and completely moist and tender!

our house darkroom food barbecue

Posted on 27 December 2020, 18:58

A photo of two round golden brown loaves of bread sitting on a cooling rack.

A photo of two slices of the aforementioned bread sitting on a plate, one of the pieces has a ton of pulled pork on it and dollops of barbecue sauce on top.

And to round off the weekend of amazing home-cooked food, I made bread and had the leftover pulled pork from last night as a sandwich and it was gooooood.

our house darkroom food portrait mode bread barbecue

Posted on 28 December 2020, 12:33