nutzio
Newbie
I have a bone in loin from a pig we bought this past fall in my MES as we speak. Good info learned from this post about IT. coming up on ~140* IT, should turn out a-ok
Pork loin roast tips and tricks please
- Thread starter crod
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rambonyman
Newbie
http://www.smokingmeatforums.com/a/how-to-upload-images-to-the-new-smf-format
See if this helps! If not...pm me and I will try and help you out!
Have you signed in at Roll Call yet? If not would you please go there and introduce yourself please?
Kat
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It's actually changed a bit, this will show you the updates:
http://www.smokingmeatforums.com/a/how-to-upload-a-photo-q-view-to-your-post
I don't get the question?
Pork loin and pork loin roast are the same. Maybe bone or bone out?
No need to worry.
Just don't treat it like a butt.
Your loin is a better cut for a roast. Not at all for pulled pork.
Good luck and good smoking.
Pork loin and pork loin roast are the same. Maybe bone or bone out?
No need to worry.
Just don't treat it like a butt.
Your loin is a better cut for a roast. Not at all for pulled pork.
Good luck and good smoking.
rambonyman
Newbie
Hey, thanks for all the help. I'm still having issues though. When I click reply the page refreshes to a reply box that doesn't have that nice tool bar on top. Its just blank and allows me to type in it and hit preview or submit. I hit preview and I still don't see the toobar. Any suggestions? I am using Windows XP and Internet Explorer.
I had that happen at times..... the page wouldn't fully load for some unknown reason... ( I don't totally understand computers )... so I reload the page.... I have found Google chrome loads faster and has about 99% fewer problems than XP and IE.... I try not to use either of those systems any longer... Switch to Chrome or some other system..... A lot of headaches will go away.... Dave
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rambonyman
Newbie
rambonyman
Newbie
Oh yeah, one more thing. My amnps was filled with 1 row of cherry pellets. At two hours I noticed it was all burned up. Isn't this supposed to burn for around 4 hours? I had vent 100% open, chip loader pulled out 2 inches. AMNPS was sitting on drip plate over the hole. I had TBS for at least the first hour that I was really watching. Not sure when it was actually done burning. Somewhere between 1-2 hours. Next time I'll pack it full no matter how long I'm cooking to see how far it gets.
Also, could the lasagna tinfoil pan I put on the first rack to catch drips be the reason my temp wouldn't get above 200 (heat blocker maybe)? I turned the smoker setpoint up to 275 max and the temp wouldn't go higher than 200 on the analog oven gauge and around 230 on the mes remote.
This leads to my next question... My attached meat probe is way higher than my analog meat thermometer. My attached ambient thermometer is way higher than my analog oven thermometer. Should I be trusting these analog thermometers over the MES's digital stuff? What is the best way to figure out what is actually accurate?
Rookie in need of some help,
Jason
Also, could the lasagna tinfoil pan I put on the first rack to catch drips be the reason my temp wouldn't get above 200 (heat blocker maybe)? I turned the smoker setpoint up to 275 max and the temp wouldn't go higher than 200 on the analog oven gauge and around 230 on the mes remote.
This leads to my next question... My attached meat probe is way higher than my analog meat thermometer. My attached ambient thermometer is way higher than my analog oven thermometer. Should I be trusting these analog thermometers over the MES's digital stuff? What is the best way to figure out what is actually accurate?
Rookie in need of some help,
Jason
ship
Newbie
In midwest pork loin is relatively cheap i personally inject with butter n and rub with lawrys seasoned salt to try to seal in any moisture works for me
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