A Few MODS, then a Sunday Smoke...

Discussion in 'Pork' started by eaglewing, Jul 28, 2008.

  1. eaglewing

    eaglewing Smoking Fanatic SMF Premier Member

    I added a fireplace grate and elevated it for using the new LUMP charcoal now....this worked great.



    I can pull the tray out if it gets full and dump it during long smokes...




    Added a second thermometer.



    Also added a stainless steel water bowl, heat better and clean better.




    Then prepped out the 2 - 3# pork loins.... marinaded, fresh picked Rosemary branches on top and bacon. ( Rosemary so easy to grow and well worth it...I grow it in a hanging basket)




    Also added some corn using the tutorial on this site...and had a package of Pork shoulder Boneless Country Ribs...rubbed and put lower than the loins






    Turned out GREAT....everyone was FULL!!!!!!!!
     
  2. morkdach

    morkdach Master of the Pit OTBS Member

    [​IMG] good job on mods great qview how was the loins
     
  3. eaglewing

    eaglewing Smoking Fanatic SMF Premier Member

    the loins turned out just great...nice and juicy...I also made the Mahogany Sauce found here:

    http://www.smokingmeatforums.com/for...light=Mahogany

    One of my neighbors gave me 2 - 3# loins and said if I smoked her one I can keep the other...[​IMG][​IMG][​IMG][​IMG]
    what are neighbors for??...[​IMG]

    The shoulder ribs were just like pulled pork, when done I put them in BBQ sauce and stayed in the smoker an extra hour. Unreal.
     

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