smoking pork shoulder indoor?
- lestblight May 14, 2012 10:46 AM
I wanted to try a method of slow roasting my pork shoulder with a little smoke. I know i wont get the same results.. but thats ok.. i guess this might be more of a perfuming then a smoking.
i wanted to put my shoulder in at 275 and lay a pan with some sawdust or chips and let it give off some smoke for a lil smokeyness.
question is .. which method is best ?
Sawdust? or some chips? should i soak them and let them smolder at 275? or light them and let them go?
I dont want to raise the temperature much at all.. so i figure smoldering or saw dust mmight be the way to go.
They make stovetop smokers for this purpose. But you could put some dry chips or sawdust in a roasting pan, then put the shoulder on a rack and seal up with foil. Put on stovetop over high heat until the smoke begins, then put in oven on low.
A stovetop smoker is fairly effective. You can buy or make one. But it only works on smaller cuts like fish or a butterflied chicken.
If you have a VERY good ventilation system, you can make your own stove top smoker for several dollars. I'd go this route (but only if you have an extraordinary ventilation system because the amount of smoke that will come out of your indoor smoker will fill your entire house) instead of only using your oven to create the smoke. A cooktop method will be more controllable and, therefore, efficient at creating the smoke you want.
Smoking chicken thighs indoors is one thing (less than an hour and they're done). Smoking a pork butt is a whole other ballgame. You're talking about a much longer smoking period (about 3 hours) to get the "right" amount of smoke. Now, if you're just wanting to play around you can smoke it for as short of a time as you want.
Either way, use wood chips rather than sawdust. An easy rule of thumb is the longer the smoke, the larger the smoking wood you should use. Do not soak them. There's no need to ever soak smoking wood - it's a waste of time. Use your nose and eyes to see if you need to turn up or down the heat on your stove top burner or element. You'll want to use a temperature that gets the wood smoking, but doesn't ignite it. Once wood smolders too hot or even ignites, the smoke it releases contain harsh compounds or even becomes flavorless.
Certain components of the wood, namely parts of the hemicellulose, will begin to combust at 200 degrees F.
If you're interested in making your own stove top smoker and using this method to smoke your pork butt just let me know and I'll post up some directions.
Here's what you'll need:
A large tin with a lid (just like the ones cookies, pretzels, candies, potato chips, etc. come in at Christmastime) (you'll need one big enough to hold your pork butt) (make sure it's not lined with anything on the inside, it should be just bare metal)
An awl, small screwdriver, or similar tool (a Leatherman will have what you need)
Hardware cloth, 24" x 24" square
Wire cutters (again, a Leatherman will have these)
Here's how you make it:
1. Using the awl/screwdriver/whatever, punch 8 - 12 evenly spaced holes in the lid of the tin.
2. Using the wire cutters, cut the hardware cloth into a circle that is about 5 inches larger in diameter than your tin.
3. Carefully (wearing leather work gloves is a good idea) bend the edge of the circle of hardware cloth down to create an upside down cake pan shape. Make the sides of the upside down cake pan tall enough so that your finished screen will fit down into your tin. Since the original circle was about 5 inches larger in diameter than your tin, this means the sides of the upside down cake pan will be about 2 1/2 - 3 inches tall.
4. Thoroughly wash and dry the tin, lid, and hardware cloth.
5. Place a handful of wood chips down into the bottom of the tin, evenly covering the bottom.
6. Place the upside down cake pan made out of hardware cloth down into the bottom of the tin over top of the wood chips.
7. Place your pork butt on top of the hardware cloth.
8. Place the lid on the tin.
9. Place your now-completed indoor smoker onto the burner on your stove and turn it on medium.
10. Adjust the temperature of the burner so that you maintain a steady wisp of smoke out of the top of your smoker.
11. Add chips as needed for the first 1 - 2 hours of smoking.
12. After your smoking period is finished, remove your pork butt and finish it in a 250 degree F oven until it's able to be pulled.