New Year's Eve Smoke

Discussion in 'Pork' started by smokeifuhavem, Jan 4, 2010.

  1. smokeifuhavem

    smokeifuhavem Fire Starter

    Ok gang I think I've got things figured out. Here are a few pics of my first loin and meatloaf.


    Meatloaf before smoke!


    After 2 hours



    The loin before!



    Just as I pulled them off!


    And the family loved it!!!
     
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    If the family loved it you were successfull - congratulations
     
  3. chefrob

    chefrob Master of the Pit OTBS Member

    az
    looks good!!
     
  4. old poi dog

    old poi dog Master of the Pit OTBS Member

    Those look good. What temp did you smoke em at and what wood were you using for smoke?[​IMG]
     
  5. cheapchalee

    cheapchalee Smoking Fanatic

    Lots of good looking food there. great qview

    Charlie
     
  6. hemi

    hemi Smoking Fanatic

    If you got any leftovers I could drive there in about a week or so.. Hemi[​IMG]
     
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Nice looking smoke...[​IMG]
     
  8. smokeifuhavem

    smokeifuhavem Fire Starter

    I tried to hold temp at 225 but cold and windy so it rangeg between 200 and 250.The loin took about 3.5 hours and the loaf about 2 hours. And this is with the original themometer that came on the chargriller, which will be changed soon!! The wood that was use was mostly oak with a med. sized hickory log for loin, and then threw in a med sized cherry after placing loaf in smoker. Thanks for looking.
     
  9. wmarkw

    wmarkw Smoking Fanatic

    Nice smoke dude!![​IMG]
     

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