Smoked Pork Roast on a Charcoal Grill

[cajunlady87]

Well this was a first for me so I thought I'd share what I learned as this technique could be used in the wilderness. I've never tried smoking meat on my charcoal grill and decided it was time to try doing so.

I had bought a small pork roast weighing 2 lbs., more than enough for two people. It had come in the pack all seasoned up and was ready to go.

Waited until my coals turned snow white then parted them evenly to the sides. Placed a drip pan in the center of them, replaced grill and placed the roast on the center of the grill to let it smoke.

Parting the coals spared the roast of too much concentrated heat on the bottom. It also allowed the sides of the roast to cook without having to keep turning it to do so. After one hour had passed I flipped the bottom to the top. After another hour had passed my roast was done to a tee. Tender, juicy, smoke flavored and finger licking good if you don't have eating utensils.

This method could easily be used in the wilderness. Just put your thinking cap on and improvise!

[USCGME2]

Aug 3, 2014 9:34:45 GMT -7 cajunlady87 said:

Well this was a first for me so I thought I'd share what I learned as this technique could be used in the wilderness. I've never tried smoking meat on my charcoal grill and decided it was time to try doing so.

I had bought a small pork roast weighing 2 lbs., more than enough for two people. It had come in the pack all seasoned up and was ready to go.

Waited until my coals turned snow white then parted them evenly to the sides. Placed a drip pan in the center of them, replaced grill and placed the roast on the center of the grill to let it smoke.

Parting the coals spared the roast of too much concentrated heat on the bottom. It also allowed the sides of the roast to cook without having to keep turning it to do so. After one hour had passed I flipped the bottom to the top. After another hour had passed my roast was done to a tee. Tinder, juicy, smoke flavored and finger licking good if you don't have eating utensils.

This method could easily be used in the wilderness. Just put your thinking cap on and improvise!

What did you use for the drip pan?

[cajunlady87]

I just fashioned a rectangular shaped container from heavy duty aluminum foil. In all honesty there wasn't much drippings.

[olebama]

Was there a lid for the grill?

[offtrail]

Nice! a new skill learned good for you, Ill have to try this in the woods some day.

[insaneh]

We gotta get you a digital camera CL.

[cajunlady87]

Aug 12, 2014 19:10:38 GMT -7 olebama said:

Was there a lid for the grill?

Yes, it's a rectangle shaped table top with a lid that has slotted vents on each side and the end vents which I can adjust got closed 2/3 of the way.

[cajunlady87]

Aug 13, 2014 5:26:31 GMT -7 insaneh said:

We gotta get you a digital camera CL.

The camera is one thing, having someone teach me to post the pics would be the crux.

CWI and cowgirl surprised me by posting my avatar. When I decide to change it cwi politely obliges me.

[cajunlady87]

Something else I failed to mention is the amount of charcoal briquettes I use. It's a small table top pit, quite ancient in fact, $15.00 Wallmart special about twenty years old, I kid you not, no one can accuse me of "keeping up with the Jones'", 17" long, 11" wide and 7" deep. I layer the charcoal tray with one single layer of about 18 charcoal briquettes and about five more on each side. It provides just enough heat to slowly cook the meat all the way through yet there isn't an ounce of dryness or burnt spots on the outside and it is so tender.

In the wilderness it would be so easy to build a grill to smoke meat or bury it in the coals and shovel dirt on top to bake it nice and slow. Varmints won't get your food and you can go about your business until time to eat.

And that, my friends is my forte', improvisation.