New Year's Eve Smoke

smokeifuhavem

Fire Starter

Original poster

Dec 15, 2009

35

10

Carthage,Mo

• Jan 4, 2010

• #1

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!!!

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Jan 4, 2010

• #2

If the family loved it you were successfull - congratulations

 

chefrob

Master of the Pit

OTBS Member

Sep 13, 2009

3,627

42

az

• Jan 4, 2010

• #3

looks good!!

 

old poi dog

Master of the Pit

OTBS Member

Aug 26, 2007

1,232

11

Maui, Hi.

• Jan 4, 2010

• #4

Those look good. What temp did you smoke em at and what wood were you using for smoke?

 

cheapchalee

Smoking Fanatic

Oct 25, 2007

361

11

Thailand

• Jan 4, 2010

• #5

Lots of good looking food there. great qview

Charlie

 

hemi

Smoking Fanatic

Jul 17, 2009

310

10

Central North Carolina

• Jan 4, 2010

• #6

If you got any leftovers I could drive there in about a week or so.. Hemi

 

beer-b-q

Gone but not forgotten. RIP

OTBS Member

May 1, 2007

10,099

40

• Jan 4, 2010

• #7

Nice looking smoke...

 

smokeifuhavem

Fire Starter

Original poster

Thread starter

Dec 15, 2009

35

10

Carthage,Mo

• Jan 4, 2010

• #8

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.

 

W

wmarkw

Smoking Fanatic

May 29, 2007

331

10

Evans, GA

• Jan 4, 2010

• #9

Nice smoke dude!!