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Pork on "The Hog" with qview

post #1 of 17
Thread Starter 
Putting the new smoker to good use today. This is my first real cook on The Hog. Started my fire and then got the 7 lb pork loin and 8 slabs of baby backs prepped. Injected the loin with a 50/50 mix of apple juice and sweet baby ray's give it a nice coat of mustard before adding the rub. Smoker is setting on a decent temp of 260 looking to get it down to 250.

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post #2 of 17

That is a gorgeous pitt!!

 

I'm a watching! 

post #3 of 17
Thread Starter 
Having a hard time controlling smoke due to my wood being to large. Never the less meat is on The Hog at 2:00 pm. Tons of room on this bad boy!

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post #4 of 17
Thread Starter 
Loin is eatable! Very tender and juicy but has a small fuel taste. I was afraid of that since I was struggling with to much smoke.

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post #5 of 17

Shore looks Purdy! And juicy!

 

Nice maiden voyage..... Congrats!

 

Now where's those ribs?

post #6 of 17
Thread Starter 
Almost done
post #7 of 17
Thread Starter 
Ribs are real good! By the way I did not care for loin but the family liked it. The wife is very hard to please and she give me a thumbs up.

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post #8 of 17

That's a lot of smiles ya got there. Nice ring on the ribs.

post #9 of 17
Thread Starter 
Not sure where my brain was at yesterday while dealing with my logs being to big! While laying in bed this morning thinking about whether smaller logs were going to be easier to control smoke I remembered having a splitting maw in the shed. So I had to get up split some wood and test it. Smaller wood was still to heavy of smoke. I started playing with the air flow and think I have it under control now. Like all new smokers there is a learning curve.
post #10 of 17
Quote:
Originally Posted by Dockman View Post

Not sure where my brain was at yesterday while dealing with my logs being to big! While laying in bed this morning thinking about whether smaller logs were going to be easier to control smoke I remembered having a splitting maw in the shed. So I had to get up split some wood and test it. Smaller wood was still to heavy of smoke. I started playing with the air flow and think I have it under control now. Like all new smokers there is a learning curve.

 

But now you have the perfect reason for another cookin! No one could doubt your need to master your pit. A nice new pit like that deserves to be mastered!

post #11 of 17

Dang nab it that looks great - very nice first smoke!!!!

 

Keep eye on that beer sign would look nice in my man cave LOL

 

Keep those pics coming - good post

 

DS

post #12 of 17
Thread Starter 
Love my beer light! Bought it at a charity fund raiser paid way to much for it and it don't work.
post #13 of 17
Thread Starter 
Thanks for the kind words foamheart.
post #14 of 17
Looks like you could fit 25-30 racks of ribs on that smoker...
post #15 of 17
Thread Starter 
I think 20 - 22 would be about it unless you really packed them tight.
post #16 of 17
Actually you are right. I was thinking 5 per grate section, but miscounted. 5x4=20. Duh
post #17 of 17
Thread Starter 
I am sure 6 will fit bottom racks!
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