- 2,637 Posts. Joined 7/2017
- Location: Southeast Michigan
- Points: 155
- Select All Posts By This User
newbie questions - Page 2
I stuff the pork loins often. I need to be sure all that stuffing is cooked to temp. Don't want Luke warm pork juice in there somewhere.
I found images off google (below)...but essentially I used the silver pan as my base- and have it resting on 2 cement blocks so I can lift it off during the smoke- plus air should get through the bottom of it.
I drilled out the former water pan for my charcoal- the charcoal pan is now drilled out, and sits 5" out of the silver pan (used adjustable bolts) and has a grate inside of it to raise it off ash (similar to picture).
I slotted the bottom of the charcoal pan so the ash falls through and will never build up hopefully (not pictured). Hope that made sense Rings =)
Well, I returned from vacay...so, here are pics of the smoker and my first smoke. 2-2.5lb pork loins (I thought it was 1 5lb log in the package, oh well).
Had a few flare ups with temps in the beginning, but ended up leaving the door open, lid partially cracked (even with no 'rope mod') and both vents open- this kept it at 215-225. I won't have an issue keeping temp up, i'll need to add more vents on top I think in order to control it better.
All in all though, good first smoke.
24hr brine, light rub on the outside 1hr before it was set on....90min later they were at 149 and 155- wrapped and set for 30min. Holy JUICINESS!! Came out awesome...next up is a brisket Sun or Mon!
So add dampers to the charcoal base in order to keep it from running too hot, you're saying? My issue was that it was getting too hot, I even had to take the lid off twice...