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Started By
Message
Smoked a pork loin today, my first try at the smoker.
Posted on 1/28/17 at 9:55 pm
Posted on 1/28/17 at 9:55 pm
It turned out tasty. The Amazen pellets went out a couple times because of airflow, I removed the water tray and chip loader and it helped out. I may take out the whole chip burner so the Amazen pellets get more air.
7
Posted on 1/28/17 at 9:57 pm to DavidTheGnome
That sammich looks tasty as frick. Your wife make it?
Posted on 1/28/17 at 10:00 pm to patnuh
nah, that's all me. 
Posted on 1/29/17 at 12:43 am to DavidTheGnome
quote:
nah, that's all me.
i don't understand...a woman didn't make that sandwich?
how long and at what temperature did you smoke it?
Posted on 1/29/17 at 3:27 am to Dingeaux
About 4 hours (probably a little less) at 215. I pulled it when the temp hit 145 and let it sit for 30 min wrapped in foil to rest after pulling it out.
Posted on 1/29/17 at 8:11 am to DavidTheGnome
Looks good. You should try a pork butt next. Low and slow for a long time. Delicious pulled pork.
Look for Chris Lilly's recipe online. Tuff to beat.
Look for Chris Lilly's recipe online. Tuff to beat.
Posted on 1/29/17 at 8:17 am to DavidTheGnome
Looks great! You might consider moving the Amazen pellet thingy from under the meat next time. Dripping will put it out.
Rouse's has pork butts for .98 a pound this week. Got 40 lbs the other day and I need to pick up 40 - 60 to fill pulled pork requests.
Posted on 1/29/17 at 8:36 am to Cajunate
Looks great
Posted on 1/29/17 at 9:07 am to Cajunate
quote:
moving the Amazen pellet thingy from under the meat next time
Do this. I speak from experience. Loin looks good
Posted on 1/29/17 at 9:41 am to DavidTheGnome
What kind of smoker is that?
Posted on 1/29/17 at 10:08 am to ndtiger
looks like an electric Masterbuilt to me.
Posted on 1/29/17 at 10:27 am to Dingeaux
What is that pellet tray thing?
Posted on 1/29/17 at 10:47 am to DavidTheGnome
Looks great. I would have sliced of thin though.
Posted on 1/29/17 at 10:53 am to LSUballs
quote:
Looks great. I would have sliced of thin though
yap, put that thing on a meat slicer
Posted on 1/29/17 at 11:09 am to DavidTheGnome
I don't see anything wrong with the thick slabs. Nicely done. One word of advice and something you will realize about a box smoker is that you're going to want to utilize all of the space. You're going through the time, heating source, pellets or chips, so why not load the thing up for a free ride? Pineapple, peaches, watermelon, sausages, cabbage, pecans...so much can be added.
Posted on 1/29/17 at 11:17 am to Degas
I agree. I never just smoke 1 thing. I load mine up and cook a lot of meat and then vacuum seal and freeze
Posted on 1/29/17 at 11:41 am to ndtiger
What do y'all use to vacuum seal?
Posted on 1/29/17 at 11:47 am to DavidTheGnome
quote:This is my model
What do y'all use to vacuum seal?
Posted on 1/29/17 at 11:56 am to DavidTheGnome
That looks really delicious
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