The Filing Cabinet Smoker

Guest blog from Tim Stocks, our wonderful sales dude and brother!
The History of My Filing Cabinet Smoker
Whenever I go shopping at my local Smiths, I like to browse the meat section for great deals.  My favorite product they often have on sale is pork shoulder (picnic cut) which is the whole pork shoulder, and the Boston butt roast which is also the shoulder but has more meat and less bone.  Whenever I can find one of these cuts for less than $1 per lb I will buy a couple and freeze them.  They usually end up being between 8-12 lbs.  When dealing with pork shoulders, you need to remember to account for loss of weight from the bone as well as the large amount of fat.
When my wife and I got married a couple of years ago, we were given a really nice charcoal grill as a present.  This sparked my interest in grilling and smoking.  I played around with indirect grilling and smoking, but decided that it was too much work and ended up being expensive in charcoal.  I decided it was time to get an electric smoker.  While working at Kwal paint, I heard of people making their own smokers out of house hold products and decided I would take a wack at it.  Mine ended up being built out of a lovely two drawer filing cabinet.  In the top drawer I pulled out the bottom panel of metal and replaced it with a wire rack to allow the smoke to enter the top section.  I then put a drip pan that would contain water on that rack and an elevated rack to place the meat on.  I bought an electric grill at Savers for $8 and cut a hole in the back of the bottom drawer and the back of the filing cabinet so the chord could get out and mounted the element with some thick wire.  Then I got an old all metal pan that sits on the element and patched up any holes that were left with tin I took out of the top drawer.  Surprisingly enough, the smoker is amazing.  It will constantly smoke around 275-300 degrees, which is about perfect for what I like to do.
File smoker
File smokerfile box smoker
The recipe below is one I have invented.  It is the best pulled pork I have ever tasted.  The Raspberry Chipotle makes an amazing sauce that is the perfect match for the smokey pork.
Smoked Raspberry Chipotle Pulled Pork
Pulled Pork
1- 8 to 10 Lb. pork shoulder (picnic or Boston butt)
1- 8 oz jar of Cornaby’s Raspberry Chipotle spreadable fruit
1/2 c barbecue rub
Barbecue Rub
1 c. brown sugar
1/2 c. chili powder or paprika
1 tbsp salt
1 tbsp black pepper
2 tsp garlic powder
2 tsp onion powder
Mix well in a sealable container (you will have extra)
Raspberry Chipotle Dressing
1- 8 oz jar of Cornaby’s Raspberry Chipotle spreadable fruit
1/2 c. low fat mayo
If you are going to be smoking the meat, you should have the hot and ready to smoke before you begin preparing the meat.  For pork, I prefer to use wood from fruit trees like apple, apricot, peach, or plum.  The smoker should be between 275 and 300 degrees Fahrenheit.
Take the thaw meat out of the packaging and pat down with a clean paper towel.  Take the rub and thoroughly cover the entire roast.  It it is a picnic cut some people lift up the skin an put the rub underneath.  When you place the meat on the rack, make sure the fat side is up.  I can’t stress this enough.  It will cause the fat to drip down into the meat and make it moist and delicious.  Continue to smoke the pork for 3-5 hours depending on how smokey you like your meat.  Take meat out of the smoker and place into a crock pot, or a large casserole dish.  Pour the jar of Cornaby’s Raspberry Chipotle spreadable fruit over the roast and cover (aluminum foil if you are going to bake it).  With the crock pot it should cook on high for 3-4 hours or in the oven for 3-4 hours at 300 degrees.  The later cook time will vary with how long you smoke it for and at what temperature.  If you don’t smoke the pork, it should take 4-5 hours in the oven or crock pot.  You can tell the meat is done when is can be easily pulled apart.  Let stand for 10 minutes and then prepare by pulling apart the meat.  Only pull the meat you think you will eat, it refrigerates better in large chunks.  Serve on buns with lettuce, tomato, cheese and the Raspberry Chipotle dressing.
picnic roast

Picnic roast

All rubbed down

smoking porksmoked porkpulled porkchipotle dressingpulled pork sandwich


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