We all know and love the indirect method for low-n-slow cooks, but from what I've seen/read, some the south east US region cooks butts/shoulders directly (but not too close) over coals. Fires are built outside the pit and burned into coals that are distributed underneath the cooking meat. The pork drippings hitting the coals produces pork love magic that sizzles, wafts up and enhances the flavor of the meat. Sounds good to me!
So...how do we do that with our grills/smokers? What grill/smoker works best for this style, and has anyone done it?
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
The Pit Barrel Cooker (PBC) does this very thing! It's not quite "direct" heat cooking, since there's ample space in there, and that air space provides somewhat of a buffer or barrier from the direct heat, vs close contact such as when searing.
I've never done it like it this but in terms of its "fat-giving-ness" and your description of "butts/shoulders directly (but not too close) over coals" it would seem that a Caja China (aka Chinese Box, Cuban Microwave) embraces this concept. I have heard from friends that the results are fantastic. Plus the good thing is that they come in different sizes and are priced "enticingly"close to have an excuse to go and get one for Labor Day.
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Many years ago (1960s and 1970s) my grandfather and father cooked pork shoulders over coals. If my memory is good, there was about 12 inches between the coals and the meat. They had a process they'd developed and knew how many coals to add and how to spread them out to not burn the meat. They covered the meat with a piece of metal roofing. As a kid I would get a piece of the crispy fat near the end of the cook. They had a cast iron stove to burn the logs in, down to coals. It required a lot of attention and they made some great smoked meat that they usually sold.
They build a rectangle out of concrete and embedded the stove in it, except for the top pipe and the front. The coals would be shoveled from the stove onto the top concrete surface. The meat racks were elevated above that, though I don't recall what they used to elevate them.
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