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Smoky Mountain charcoal smoker. I can fill that thing full of charcoal and damp wood and walk away for up to 7 hours without touching a thing.
I monitor it with a Blink camera aimed at the temperature gauge. I just look at the live feed on my phone periodically and make sure it's still in the "Smoke Zone" and that there is still visible smoke coming out of the top. It has a two gallon reservoir bowl which I fill with boiling water before I start. The pans with the loins go on the two racks with about a quart of water and all the spices in each pan, uncovered. After about 3 hours, I take out the now fully-cooked loins and take off all the loose fat and run the liquid through a strainer to get out the other pieces of fat. The pans get cleaned of fat residue, then the pork goes back in the pans with the filtered liquid. At this point, I add a little bourbon and tequila and "pull" all the pork so there's more surface area exposed to the smoke. Then it's
smoke on! (I always think Blue Angels when I say that) for at least 12 more hours. For the last couple of hours, I put in potatoes (skins on) cut into quarters, which I mash later with a little butter, sour cream, and chives for
"smoky mashed potatoes". You can do the same thing with a pan of baked beans. Smoky baked beans are good, too.
To answer your question, the pulled pork was outstanding. We had friends over for lunch, which lasted until dinner so everyone had sandwiches twice. I put a bunch of crumbled bacon in a pan on the camp chef and crisped it up (for garnish on the sandwiches) and it was fabulous. Mrs. THParent made her signature coleslaw which is not creamy but more
"vinegary" in nature This went on top of the pulled pork, but under the crisp bacon, making a darned nice po-boy. I think we spent 8 hours on the deck yesterday. It was a really gorgeous day.
There was pie, too. Any day with a piece of pie in it, is a good day.