Low & Slow Pulled Pork in the GOZNEY DOME
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- čas přidán 12. 09. 2024
- Follow along as we go low and slow in the @gozney dome using Jealous Devil lump charcoal and peach wood chunks to smoke a skin on pork picnic roast until pull apart tender with a crispy crackling skin. This was a fun one to do and the Gozney Dome proved with a little maneuvering it can easily handle a low and slow cook and help provide great smoke flavor and bark.
Let me know in the comments what we should try next in the Dome!!
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Cool set up dude and mad props for using a wrench to do a great job driving in a nail! 😂😂😂
Haha thanks! 🍻
Planning on upgrading my Ooni Pro for the Dome next year for next level outdoor cooking and i am so pleased to have seen this video as i dont want to cook just pizza. Thank you for an excellent cook
The Pro is a solid oven but the Dome is definitely next level and offers a good amount of space. Thanks, appreciate it!
Great job thinking out of the box!
Thanks!! It was a fun cook to test out!
You should wrap your meat with butcher paper once it gets past the stall temp, around the 160's. That'll keep the char down, and then you can pull it out when it hits 200 to let it dry out towards the 205 to 210 temp target. Also spritzing helps a lot, apple juice.
Thanks, ya I often wrap in paper but it would have straight up caught fire in this scenario and this was just a fun experiment. AJ is also a common spritz I use but mostly on ribs. Cheers!
Awesome! Great job!!! This is the first long session Ive seen on the dome! Out ot interest, do you have the revised ash tray with the knurled knob? How much did you leave it open through the cook?
Thanks! Appreciate it!! I do not have the revised ash door, I adjust it as I need to when I adjust my temps, open slightly when I want to increase temps and close it when I want to lower temp. During this cook it was mostly open just a crack. 🍻
Thank you for the video! I wondered how the dome would be for smoking…the pork looked amazing! What flue extension are you using on the dome and what do you have it sitting on (it looks like a slice of a tree)?
Thanks! The dome worked great for smoking, it's just a hardware store extension pipe that I reduced from 5 to 4 inch pipe as 5 inch is harder to find. I just made a simple base of treated lumber that I had kicking around. I may change that out in the future for stone or something. Cheers!
@Mac’s Grill Shack. Can you show your building that the Dome is in? How it is vented through the roof. Also, just over all construction of it? Cheers 🍻
There will be a shack tour video coming soon! Stayed tuned!! 🍻
I was just wondering about this possibility in the Dome! Was there a reason you chose a picnic roast over a pork shoulder, and would there be a difference?
I went with a picnic just because that's what was available at my local store at the time, similar cut from a similar place and you can get the same result. The Dome worked great! 🍻
Gotta try smoking some chicken for pulled chicken!
Pulled chicken is great! Enjoy!🍻
does the lump charcoal burn as hot as wood?
Lump charcoal can burn very hot if you let it but if you have wood burning in open flames it tends to burn hotter but also faster. I like charcoal for a longer more consistent burn.
Looks really dry
Definitely not dry, almost impossible to dry out a cut like that...