- 797 Posts. Joined 7/2017
- Location: Southeast Michigan
- Points: 54
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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 =)