spicy smoked pulled pork

[johnedm]

we have been making every pizza night a two day event by having pizza one night, then the next day, using the residual heat to slow cook or smoke something else. yesterday we had pulled pork... we use a CHEF iQ Sense​to monitor the meat during the cook... we use pellets and smoking tubes to provide the smoke... we vary the openness of the oven door to control the ambient temp to keep it in the 250F range, though, i've found the temp doesn't matter too much, really... so far, we've cooked as a second meal:

• chicken shawarma (I think our favorite)
• smoked turkey (really good on thx giving and xmas)
• al pastor
• smoked ribs
• smoked chicken
• wings

all with (mostly) just the residual heat from the oven... I say "mostly" cause once in a while (cold days or if I need a higher temp) I need to put in a bit of all natural lump charcoal in a charcoal basket to keep the temp up... those are great cause they are rounded and fix up against the contour of the sides of the oven and out of the way.

we have pizza night almost every week... and so we have some other type of adventure almost every week as well...