"Slow grilling" with the ProBBQ

With the test I did the other day where I did not have the water pan in the Frontier and I was able to get temps of 400 degrees I got an idea and I tried it out last night. I used all three stackers together and once again I got the cooker going using the minion method with some wood chunks mixed in for smoke.

I had a pork loin that I bought and I cut some 1 inch thick chops and seasoned them with my pork rub. Once the cooker was up to 400 degrees I put the meat on and replaced the lid. I let em cook for about half a beer and then I flipped em over. There were some grill marks but not like you would get with a more direct cooking method.

I coated each side of the pork chops with my rib rub half an hour before I put them on the smoker.

I made up a baste (Roxy's rib glaze) of honey, apple juice, cider vinegar, Jack Daniels and BBQ sauce which I gave the meat a good coating every 1/4 beer or so. When the fat was beginning to crisp and brown nicely it was time to take them off the cooker. I would guess the chops were on the cooker about 3 beers in total or for those of you that wear a watch about an hourish... The chops came out very moist and tender and had a nice smoke flavour. Will be doing this again real soon.



I served the chops up with some of my world famous potato salad and some green salad with a home made ranch dressing.

"I would guess the chops were on the cooker about 3 beers in total or for those of you that wear a watch about an hourish"

Have you slowed down then Roxy?

Just joking, it looks absolutely great!

I have never thought to give out cooking time estimates by 'beers'.

What do you gauge by in the mornings

The meal looks great!

Great way of estimating the cooking time,

I also like to use the WSM (+Stacker) without waterpan so the drippings fall into the fire.
The flavour boost is unbelieveable.

Heres some pics of an 8 hour pulled pork cook that way

















Ribs also turn out faboulus high above the flame

DM

You had to go and do the close ups...

Have not tried a long cook without the water pan.

I "used" to have one of those fancy WSM stackers myself... For about 2 weeks.

Never did get to try it as the WSM the provided our team at the Jack Daniels was without a water pan and then it kinda fell from my hands.

Roxy wrote:You had to go and do the close ups...

Have not tried a long cook without the water pan.

I "used" to have one of those fancy WSM stackers myself... For about 2 weeks.

Never did get to try it as the WSM the provided our team at the Jack Daniels was without a water pan and then it kinda fell from my hands.

Roxy, have you given the stacker thieves a call yet???

Yo Roxie . . . I love your clock!!

Only question I have is, what kind of brew do you use to cook chops? I prefer a nice porter with my briskett, an amber ale with my beef ribs, but am always open to new timing methods for pork. tee, he, he

Photo looks good enough to eat the screen of my 'puter.

Sweet smoke to you, U.J.

I find a nice India pale Ale works just fine when cooking chops.