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I remember a long time ago

terrylee
terrylee Posts: 1
edited November -0001 in EggHead Forum
Been lurking for a long time and this my first post.many years ago someone made a challenge to do a low and slow if my memory serves me right using wood and no charcoal(some of the oldtimers should remember especially the one's who participated in it)Since now about everybody has the old low and slow down pat :laugh: if some would like a new challenge and give it a try?Back then they didn't have guru's and stokers to control the fire so now it should be a walk in the park :whistle::lol: :huh: Are there any takers?I am going to try it with a pork butt and brisket point and see what happens.

terrylee
albion,pa.
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Comments

  • WessB
    WessB Posts: 6,937
    I been around for 10 years...don't personally remember the challenge...would be cool to see / hear the results of one today...
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  • HungryMan
    HungryMan Posts: 3,470
    I have thought about doing it, but never did. I like lump since the flavor is not strong. I can always add chunks of wood for extra flavor. The BBQ joints use all wood around me have too strong of a wood flavor. I don't like when it tastes like Im eating wood with a rib taste.
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  • Bobby-Q
    Bobby-Q Posts: 1,994
    I remember that one. I know Natureboy and company tried it. They discovered that it is definitely not worth the effort. It is very hard to control the temperature, the food on the outside tasted like creosote, and the food on the inside was WAY oversmoked. Other than that it was a complete success. :)
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  • Fidel
    Fidel Posts: 10,172
    The key would be to do it more like a traditional southern smoke pit and not like a stickburner.

    You don't put the raw wood in the egg, light it, and go. That will give you the results Bobby indicated.

    The way to do it would be to build your fire elsewhere, either in a fire barrel, fire ring, hole in the ground, etc. Then once the fire burns down you scoop the still glowing red coals and put them in the egg, and cook over that heat source. Add more wood to the open fire and repeat as necessary until the meat is done. You control temps not so much by airflow in this situation as you do by the amount of fuel you add. This is how I learned to do BBQ.

    But the caveat is that all you are really doing is using lump charcoal that is already lit. The wood has burned down essentially to charcoal, but instead of letting it burn out in a low oxygen environment and then re-lighting it when needed you simply transfer it while lit to the cooker.

    I guess I'm saying it could be done, and you'd probably get great results (especially if you use blackjack oak), but the trouble isn't worth it when you can just open a bag and accomplish the same thing.
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