Ok, newbie Mike here again. 4th use of the MES30, things are going well!! Today FINALLY got the AMEAZEN smoker tray working the way I wanted it to. Not sure it this is the "accepted" way to do it (preventing a stall), but after a few failure I tried some new things. I pre-heated the pellets (pecan / cherry) at 250 for an hour in the MES and then after torching them removed the pellet barrel and moved out the internal tray about 1/3rd inch and left the pellet barrel out. The smoker tray remained lit for 4 hours without a problem. If this was a good / bad move or if anyone has advice I'd appreciate it. I would assume the heating element probably has to work overtime with the tube removed, so I'm not sure this is the best approach but I was getting frustrated getting this to burn reliably unattended. Anyway, onto today's cooking.
Got a good deal on boneless pork loins from Weis in Parkesburg PA. Being new to smoking I opted to only buying two 2lb loins and stuff them and smoke/bbq them. Rather than butterfly them to stuff, I opted to try something new and did a roll cut to make them into a flat piece of pork and roll them up with the stuffing like a jelly role. Cutting them was easy, tried to maintain a thickness of 1/2 inch an added Jeff's rub to both inside and outside.
Wrapped up these two loins with the rub and put them in the frig over night. The next day, I made the apple stuffing. Got the idea from Paula Dean, ingredients included diced two Granny Smith apples, one onion, two celery stalks (keep in mind, this was for two 2lb loins), salt, pepper, sage powder (your choice to how much, I like it). Take all of that put in a fry pan the morning of the smoking and sauté it in olive oil until soft. Then add 3 Tbs of butter and about 5 slices of white bread crumbled up to make a stuffing and stir fry. You will also need to add about 1/2 to 3/4 cup of chicken broth to make it moist as you stir fry. After it is all done, set it aside and let it cool and add some dried cranberries.
Layer evenly with the stuffing and roll up. I opted to stab the two ends with two large tooth picks before I used twine to tie it up, that was just my choice to manage the meat and stuffing.
Put in the MES30, temp set smoker at 260 at 2pm, all went well, served dinner at 6pm. About 30 minute prior to pulling out the meat for service I laid on a layer of Stockyard Apple BBQ sauce and put it back in the smoker for 25 min. I never tried it before but I figured being that it was stuffed with apples, why not try it. My lady loved it, she said it was like apple butter gravy. I guess that's a good thing.
Dinner tonight was great and we have lots of left-overs. Last night the smoked beef ribs were a hit and tonight the pork roll was great. I'm really loving this Christmas gift!