New Posts  All Forums:Forum Nav:

New to smoking

post #1 of 18
Thread Starter 

Hey, I just got a Mastbuilt electric smoker today. I am responsible for making a 10lb pork loin next weekend for our family Christmas. I was wondering if I need to do anything to season my smoker before using it for the 1st time? Also, I would be open to any suggestions for rubs, or marinades as well... I would consider myself a great griller, but I am excited to start smoking meat. I am just nervous that I have to grill for Christmas on my 1st smoking experience. Thanks ahead for any and all advice!

post #2 of 18

To season the smoker Run the smoker for 3 hours at the highest temp. During the last hour put in a cup of wood chips. Simple as that.

post #3 of 18


This site has tons of info.

I suggest you spend some time reading all the different forums and the WIKIs.

Ask questions and use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

      Make bacon the easy way!!

post #4 of 18
First off... welcome to SMF.. please stop over to Roll Call and introduce yourself and tell us a little bit about your equipment...

For a Pork Loin... I would brine it for at least 24 hrs as Loins and tenderloins are very lean and susceptible to drying out... Take the IT (internal temp) up to 145`-150` ... Keep your smoker humming along at 225` and you'll have it licked... GL
post #5 of 18

I believe mine came with a piece of paper basically saying what TDwester said.  Run it for a few hours and throw some chips in.  You will find that this site has tons of information on just about everything you will need to know.  I have found quite a few recipes that have turned out very well.


Enjoy your new toy!

post #6 of 18
Thread Starter 

Thanks to everyone for the tips, I am excited to start.. I will lean on the advice of you seasoned smoking veterans for help.....

post #7 of 18

Welcome to SMF.


Pork loin is pretty easy. I like to butterfly & stuff them, then wrap them in bacon. Whatever you do don't overcook it. They only need to get to 145 internal meat temp to be done.

post #8 of 18


First off welcome to SMF  You'll really like this place for there are a bunch of really good folks here that would just love to help you with just about anything to do with smoking meat. Then if you have any questions you just post them here or yu can try in chat for a faster answer. If you are really new to all of this I would recommend that you look up and take the e-course. It is free and it will also give you the basics on smoking. So with all that said now go and get something to smoke.


Welcome To Your New Addiction

post #9 of 18


post #10 of 18
Thread Starter 

@smokinAl, that sounds amazing stuffing the loin and bacon wrapping it.... Any suggestions from everyone on how hot to keep the smoker temp while smoking the loin? And how long I can expect it to take? I am actually going to cut the loin in half and try 2 different marinades..... So I wasn't sure if having two 5lb loins would make a difference in the smoking temp and cook time... I would also be open to any and all great marinade/rub ideas as well.... Thanks again for everyone's help!

post #11 of 18
If your going to cut it in half, i would then brine one and just marinade the other and then you can see for yourself which one you like better for future references.. As far as temps go, 225` is what you want to smoke them with... Take them to an IT (Internal temp) of 150`... We go by the IT for cooking and not time but they usually take 2-3 hrs... hope this helps
post #12 of 18


welcome1.gif to SMF. There is a huge wealth of knowledge here, and folks are eager to help any way they can.

I suggest you take the 5 day e-course on smoking

Even if you are not new to smoking it's a great read.

post #13 of 18
Thread Starter 

Well here we go!.... My first smoking adventure is about to begin.. I have my smoker at about 225, and time to wait...Christmas feast.bmp

post #14 of 18

Looks like you're off to a GREAT start




No Creosote! A-Maze-N Smokers

post #15 of 18
Thread Starter 

Christmas feast 2.bmp2 Hours in, meat IT is about 111 degrees right now... Smoker is running at 200 degrees. Anyone think I should be doing anything different right now?

post #16 of 18

So far so good the smaller one will be done before the bottom one. You may wish to take them to 135*F then go into a 450*F oven to crisp the Bacon and finish the last 10* climb...JJ

post #17 of 18

I would kick the temp up to 225-250. I think 200 is a little low.

post #18 of 18

X2 and fight the urge to open the door. 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Electric Smokers