Pulled Pork Smoked on the Hasty-Bake Roughneck

[@Garth2011]

I'm surprised your outdoor kitchen hasn't got a 22" Original Weber Kettle. Those have many benfits as well and are so affordable as well as, Weber to this day still makes the parts in the event you need them. I'm almost sure that Weber invented the kettle smoker process way back when, I think in the early 1960's. Boy they sold a lot of them once folks knew about them when first hitting the market. The manufacturing process has changed a little since the first versions were developed and had thicker kettle steel material but they still have the same outcome. It's pretty hard to beat a nice slow cooked pork butt/picnic due to the versitility of meal types you can make. A good cold and crisp coleslaw goes so good with it as does a dose of applesauce.

[@waynec3121]

Pork butt is my favorite smoke to do because it is so easy. Thank you

[@bwingfield468]

GATES BBQ for the WIN!!!!!

[@ericdouglas9804]

I cook 24/32 butts 8/10 lb. average every week at the restaurant. We season with only salt and cook until 190/200 and then pan for steaming for a bit. Only at the pulling do we season. I absolutely agree with you on cooking over live coals; the grease dripping makes the flavor

[@jmcenterprises9591]

That Hastybake looks awesome. The temperature control that you have is amazing, one load of charcoal for 6 hours while holding a steady temp. Thanks Adam and Abby!

[@torstenbrunke4026]

You can hear by the plinging sound of the HB-charcoal that it is top notch.

[@rionstretton8133]

Awesome you make me so hungry when you BBQ 😊❤from riono in Australia.😊🦏

[@aquablue3803]

That smells good lol my mouth watering❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤

[@jmptaz]

My neighbor makes tons of pork and he sprays some of butts with coffee it makes it so good

[@AbomAdventures]

There’s so many great techniques to use! 👍🏻

[@wmwho]

I am already drooling and you are only just pouring the charcoal!

[@TBizzell68]

I tried direct cooking but it seemed like it was going to run away. I might need to close the dampers even more, I’ll continue to experiment. I’m also going to try char logs on the bottom, I usually put them on top. Thanks.

[@AbomAdventures]

I’ve used the PB hundreds of times and it has no heat shield. The Roughneck cooks the same way but you definitely have to control and maintain the airflow.

[@WreckDiver99]

One thing I want in my retirement home is a covered cook area. That has got to be such a bonus! We love our BBQ, Grilling and smoking, but we are 100% exposed on our deck. We get daily winds that can blow up to 20mph nearly daily. They start around 3PM and will go until about 7PM. Then of course we get rain and snow...which makes trying to do anything outside difficult...temperature control is virtually impossible with these combinations of weather. :( BTW: Been following the Bearded Butchers for a while now, and need to get me some of their seasonings. Thankfully I have a retailer by me that sells their products, just need to get over there.

[@BBQ_JerrY]

Great cook! Love my HAsTy’s Look into a large spatula work so much easier

[@nickcamp214]

Great video and info. I’m fixing to get a hasty bake but can’t decide between the roughneck and the legacy. Do you have a favorite one? I keep going back and forth

[@floridaflywheelersantiquee7578]

Thanks for sharing

[@Carlew.castle]

I like that dish that you was using when you seasoned the pork where can I get one I do a lot of seasoning too

[@speakeasygrillandchill]

Looks great!! When is Hasty Bake going to send your replacement top?

[@AbomAdventures]

I just need to remind them. They’re we busy with production when I discovered it and we were going to follow up.

[@quadviewnw7665]

Love the hasty bake videos! what brand are your aluminum tables along side the roughneck?

[@LightZone9]

Thanks for the video. What's the advantage to using the Roughneck over the HB Legacy for this cook?

[@AbomAdventures]

The Roughneck cooks and performs more like a barrel smoker because of its design. Air coming in from the bottom and creating convection going up the cook chamber. The Legacy definitely works great for these as well but I do feel the RN does a better job at smoking simply because of the design.

[@mattJsy1]

If we ask nicely, do we get the recipe for Abom bbq sauce? Or is that a trade secret? Fantastic as always 👍🏽

[@williamc7460]

Great video like always. Have you cooked any fish on it yet. Keep up the great work

[@MichaelJohnson-pj1ro]

Pull from the other side where the string hang over

[@bobabooie6389]

👍🏻🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲

[@Baldheadbarrelcooking9803]

It's funny you say that you can't do a long cook in the pit barrel on a full basket of charcoal,I did a 8lb pork butt in the pit barrel jr 8 hr cook and didn't have to put anymore charcoal in to finish the cook, plus the hasty bake isn't a barrel cooker it a direct heat cooker like the chud box

[@AbomAdventures]

I’ve never been able to get more than about 6 hours of cooking heat in the Pit Barrel before having to add more charcoal, so if you have it figured out to cook longer then great on you. You still have much better control of the internal temps with the Roughenck and you can cook 3 times as long if needed. Also I didn’t call the Roughenck a barrel smoker, but it was designed to compete with the “barrel style” smokers, like the PB but with better features. Dont believe me? Talk to Kent. He helped design it.

[@Baldheadbarrelcooking9803]

@AbomAdventures ok go back and watch your video especially around the 11.51 time-line

[@AbomAdventures]

We’re not here to argue with folks. Enjoy your direct heat Pit Barrel Cooker. I certainly have for years and will continue to when we travel.

[@chammond5274]

you know, pecan and hickory are the same wood. It's like apple wood some from golden delish some from granny smith, Same wood

[@AbomAdventures]

Since it’s all the same, tell the Texans they can use white oak and water oak instead of Post.

[@nickcamp214]

Great video and info. I’m fixing to get a hasty bake but can’t decide between the roughneck and the legacy. Do you have a favorite one? I keep going back and forth