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1st Time Pork Loin & Sausages w/Qview

post #1 of 6
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Got a 3lb pork loin and sausages (Polska Kielbasa & Apple Sausage) to toss on the GOSM today. Dry rubbed the loin last night and put in fridge to rest.

Put all sausages in to start at 130F for 1 hour and kept the smoker door cracked since the lowest flame with it closed kept at 180F. Raised the temp 1 hour later to 150F, then to 160F the 3rd hour, and finally 170F the 4th hour so as not to render the fat prematurely. Used a mix of cherry and maple chips, changing every 1.5 hours. Pulled half of the sausages out and finished on the grill to brown.

At this time, I put in the pork loin and smoked for about 4 hours, along with the remainder of the sausage.

The loin was very juicy and tasteful. I would have liked to see more of a smoke ring & taste for that matter on the meat. I've had similar experiences with smoking spares. Food was delicious, needless to say. By the way, those are home made polish-style dill pickles my dad made at his house.

post #2 of 6
Everything looks great. Nice job!PDT_Armataz_01_34.gif
post #3 of 6
Looks awesome nice job PDT_Armataz_01_37.gif
post #4 of 6
Dude, too, I just ate smoked/seared chopped pork and other goodies man I gotta find some desert now!

OK, I'll be fine, just gimme a minute...

Nice smoke you had, meat!

post #5 of 6
Nice job. Those sausages look amazing. I did my first pork loin this weekend and I was nervous about it. Glad it worked out well for you.
post #6 of 6
Looks good !
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