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New Year's Eve Smoke

post #1 of 9
Thread Starter 
Ok gang I think I've got things figured out. Here are a few pics of my first loin and meatloaf.


Meatloaf before smoke!


After 2 hours



The loin before!



Just as I pulled them off!


And the family loved it!!!
post #2 of 9
If the family loved it you were successfull - congratulations
post #3 of 9
looks good!!
post #4 of 9
Those look good. What temp did you smoke em at and what wood were you using for smoke?PDT_Armataz_01_37.gif
post #5 of 9
Lots of good looking food there. great qview

Charlie
post #6 of 9
If you got any leftovers I could drive there in about a week or so.. HemiPDT_Armataz_01_01.gif
post #7 of 9
Nice looking smoke...PDT_Armataz_01_37.gif
post #8 of 9
Thread Starter 
I tried to hold temp at 225 but cold and windy so it rangeg between 200 and 250.The loin took about 3.5 hours and the loaf about 2 hours. And this is with the original themometer that came on the chargriller, which will be changed soon!! The wood that was use was mostly oak with a med. sized hickory log for loin, and then threw in a med sized cherry after placing loaf in smoker. Thanks for looking.
post #9 of 9
Nice smoke dude!!PDT_Armataz_01_41.gif
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