OK. Maybe it doesn’t look real pretty. It is homemade and not all shiny and new like a brand-new smoker from Rural King. But looks can be deceiving! This baby can smoke—along with the smokin’ skills of Pitmaster Arnold Smallin (Army). And it’s big - it can hold as many as 10 pork butts. It does mean Arnold has to get up in the middle of the night to get the smoker fired up and the meat started in order to be ready for lunch. (Now that’s dedication!) Smoking is a very slow cooking technique. It takes patience. It takes time
This is not the same thing as grilling. The main differences between grilling and smoking are the temperature, cooking time and types of food cooked. Grilling is done at a higher temperature (usually between 400-550 degrees) while smoking is done around 225-250. Grilling is done fairly quickly while smoking is done slowly over several hours.
Smoking uses indirect heat and smoke to cook the meat at low temperatures. It enhances the flavor and the texture of food. And best of all, it keeps meat tender. Yum!
The American Legion Post 212 has eight pork butts for Arnold to smoke for the 1st Annual Veterans Appreciation Family Picnic at Wilson Park. (Arnold may look a little tired on Saturday after his early morning smoking duties). There will also be chicken nuggets for the kiddos, compliments of the 33 Diner, and hot dogs.
And the best part? It’s all free on a first-come, first-serve basis until they run out. So bring your chair and be sure to be at Wilson Park on Saturday, November 9 (the Saturday before Veterans Day), from 11 a.m. to 3 p.m.