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Chipotle Pork loin on my "kind of newish sort of but not really" propane smoker

post #1 of 10
Thread Starter 
First i have to give credit where it is due. This was based on a post I read on here by GLGOODWIN ----

Based on his idea I took my old Brinkmann electric gourmet and combined it with the base of my turkey fryer to create a handy and quick propane smoker.

Now don't get me wrong I LOVE my sNp but I wanted something that I could fire up nice and quick for those short smokes and cold nights and not have to worry so much about tending a fire.

Took a pork loin that I rubbed down with olive oil and gave a nice coating of my chipotle rub.

Put in the "new" smoker at 250, had a cast iron skillet in the bottom to throw chunks of birch wood in for the smoke.

Brought to 150, pulled and rested under a tent of foil for 15 minutes before cutting.

Not as deep of a smoke ring as compared to charcoal/wood but still there and the flavor was wonderful. Not only the sweetness from the birch but the smoke flavor was very smooth and deep not to mention how incredibly moist it was, I was extremely happy with how the propane worked out.
post #2 of 10
Looks great FiU. Knowing you, I'm sure it was tasty.

points.giffor the improvised smoker.
post #3 of 10
WOW that looks good. Congrats on a great smoke
post #4 of 10
Dang FIU, that is a great looking loin. I'm in the process of tweaking a wet rub using chipotles. After seeing your set up, I'm thinking of stealing back my old ECB Gourmet from my daughter. I've got a couple of single burner propane stoves kicking it in the garage that I can use. But then I'll have to explain to Ma Dutch "why I just didn't go ahead and use the propane GOSM".

To enhance the smoke ring next time, place a couple of pieces of lump charcoal in your chip/chunk pan.PDT_Armataz_01_34.gif
post #5 of 10
It sure looks good and juicy.PDT_Armataz_01_37.gif
post #6 of 10
looks good!!!!!!!!
post #7 of 10
Loin is so easy to dry out...This one looks really moist..Great looking job Brother
post #8 of 10
No chris loins are really easy to dry out but thats one thing you don't have to worry about there Jim. Thats thing looks fabulous and tastey too.PDT_Armataz_01_37.gif
post #9 of 10
I did a typo...I changed it...Loins are very easy to dry out as Mark stated...My bad
post #10 of 10
Thread Starter 
Thanks all, it really was juicy but that is why I pull them generally at 145-150 and of course adding chipotle doesn't hurt a thing in the flavor department PDT_Armataz_01_34.gif
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