'Sunday roast' pork on the DIY mini bullet smoker.

Another run of the DIY mini bullet smoker. This time to cook a joint of pork for Sunday roast.

Easy prep on this one...

First remove the fat/skin from the joint.

Then a good coating of BBQ rub from the Sauce Shop and let it sit for 1hr. (Under tin foil).

I've discovered a lighting method from a YouTube video, for bullet smokers, that seems to work much better than the snake or minion method.

Using lumpwood and lighting a fire lighter at the front (lined up with the lower vent that is fully open.)

I leave this burning for 20 mins until well alight around a fist size of the surrounding coals are glowing.

I also add some apple wood chips for a flavour from the smoke.

Once lit, time to put the smoker together. 

After 1 hour the temperature was up at around 250⁰f and a nice blue smoke wafting from the top vent.

This stayed steady for another 5hrs. (The smell was amazing) I only turned the meat once. The meat thermometer let me know when the pork was cooked.

Easy smoking, with only a few trips outside (in the rain) to check on the cooking.