Jlipp79

Just got my hands on a box of pimento wood, it hasn’t arrived yet, so I’m not sure if it’ll be sticks or chunks. I’ve seen several videos where the chicken is cooked over pimento sticks or branches placed on a bed of leaves. Is that how you guys usually do it, or do you toss the wood straight into the fire?

Has anyone ever used one of these grills ? https://importfood.com/products/thai-cookware/item/tao-charcoal-burner-made-in-thailand

Any one in Tampa ?

Anyone in the Tampa area ordering ?

Has anyone tried Pok Pok Thaan charcoal?

This grill makes the best pizza !!

Maybe a multigrain wheat or sourdough. I really don't know. So something easy for a beginner.

I have all purpose flour and active dry yeast.

Does anyone have any good bread recipes and tips or tricks ?

What goes in that space?

Thank you everyone. It was a fun cook and a great learning experience. I’ll definitely do it again. @shuley to my knowledge the butcher didn’t do anything special to the hog. I just called and asked if they had one and they said they did. When I placed it on the grill it naturally sat in that position. I would imagine if you broke some ribs and maybe the spine you could fold it more @tyrus it was a 33# hog the pooch got an ear and a snout and he loved it !!

I did my first whole hog cook. I used jealous devil charcoal with oak,hickory, and cherry wood chunks. I cooked at 250° for 6 hours. It came out perfect !!

Has anyone done a whole hog ? What’s the best way, time and temp, and what do you season with ?

Who’s the girl? She was inside the box the grill was sitting on in the shipping crate.