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Pulled Pork: Meat Preparation
Types of Pork Cuts
Pulled Pork: Smokers
Cooking Pork Butt
Pulled Pork: Cross Contamination
Pulled Pork: Temperature
Pulled Pork: Convection Cooking
Pulling Pork
Shredding Pork
Pulled Pork Sandwich: Saucing the Pork
Keeping Pulled Pork Leftovers
Pulled Pork Dinner
Reheating Pulled Pork
Pulled Pork Food Safety Tips
Pulled Pork Sandwich Recipe
Summary: Smokers for pulled pork come in all different shapes and sizes. Find out about meat smokers with tips from a restaurant owner in this free video on pork recipes.
Tony Jorgenson has been the owner of the two Utah locations of Rib City Grill for almost two years.read more
"Okay, we're back here ready to put our pork butt in the smoker but I wanted to talk to you first about the different types of smokers. We use a commercial style smoker which holds up to about 1800 pounds of meat. It's made by Southern Pride. There are smaller ones. At our other restaurant, we have a smaller smoker. This is the 1100 series. The one in Sandy is 700 series. So this one we open, make sure that the smokes coming out. Ours have several racks. You take in as many racks as you want or you can take them out. For people at home if you want a smoker, you can go to any camp store, outdoor retailing, they have any kind of smoker, lockers or tin smokers. There's several different kinds that you can get. And I'll just show you what it looks like in here. We smoke about 1800 pounds of meat in a week."
eHow Article: Pulled Pork: Smokers
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