The Boss's selection for the best Ham, Pulled Pork, or Spare Ribs, consists of using Apple Chunks to create moist roasts, with Cherry Chunks for sweetness, and Red Box Chunks to add reddish colour and country flavour. Smoking with Red Box was a butcher’s trade secret to creating his honey glazed red Holiday Hams. Combo includes 1kg each of the 3 woods and 100g of the new Sweet version of our famous HOTnSMOKEY CAJUN Rub.
To make mouthwatering black bark, cover the meat heavily with our new SWEETnSMOKEY CAJUN, and if you are after a moist glaze finish, refrigerate the cooked meat for 4hrs or so, this makes the bark melt to a sticky glaze coating.
The Boss also injects the Pork with Tawny Port if he can spare it.
Smoke meats over smoldering CHUNKS on charcoal, or wedged between gas burner & wall, or on gas diffuser plate or lava rocks.