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Old School Smoke with QVIEW - My 1st

post #1 of 11
Thread Starter 
Back in the days before I had a smoker, or really knew anything about smoking, I used to smoke meat by lighting a fire on one side of my pit and putting the meat on the other side. Even though this runs much hotter than a true smoker, I didn't have sense enough to know it, and turned out some pretty good grub. Last Saturday I was feeling a little nostalgic, so I thought I would do a little smoke "old school" style. I had a small piece of shoulder (about 5 lbs) and a chunk of pork loin. I rubbed them down while the natural wood Royal Oak was heating up. Here they are all rubbed down and ready for a smoke nap.



Here's what it looked like after a couple of hours. The poke test confirmed that the loin was ready to come off, which was a handy thing because it was getting to be lunch time.

post #2 of 11
[quote=Smoke 2 Geaux;465825]Back in the days before I had a smoker, or really knew anything about smoking, I used to smoke meat by lighting a fire on one side of my pit and putting the meat on the other side. Even though this runs much hotter than a true smoker, I didn't have sense enough to know it, and turned out some pretty good grub. Last Saturday I was feeling a little nostalgic, so I thought I would do a little smoke "old school" style. I had a small piece of shoulder (about 5 lbs) and a chunk of pork loin. I rubbed them down while the natural wood Royal Oak was heating up. Here they are all rubbed down and ready for a smoke nap.




Looks pretty good the "old way".

Bearcarver
post #3 of 11
Thread Starter 

Old School Smoke with QVIEW (part 2)

I must be long winded. I ran out of space on my first post...

Anyway, After pulling the loin and eatin nearly half of it for lunch,

URL=http://s915.photobucket.com/albums/ac359/bgenre/?action=view&current=lunch.jpg][/url]

I let the shoulder go to about 160, foiled it and let it go all the way to 200. Here's the finished product.

URL=http://s915.photobucket.com/albums/ac359/bgenre/?action=view&current=finishedshoulder.jpg][/url]
post #4 of 11
Yummy looking PDT_Armataz_01_34.gif
post #5 of 11
Now I really like the shooulder and the photo is alot better on that one too. I do like the loin but thay are so hard to get right without them dring out to.
post #6 of 11
Heck thats the way I started out smoking too. I just didn't know it and didn't use any wood either. Heck your old scholl way of smoking sure looks like so good eats now. But now I know alot more and really like the real smoking that is done around this place. So keep on smokin.
post #7 of 11
I have done this hundred of times and it always was a lot of work but a lot of fun too.
post #8 of 11
I knew I smelled someone smokin' some meat when I got home from work today. Looks great!!
post #9 of 11
Hey Smoke,I cooked this way for many many years and never had a complaint about how the food tasted the "Old School Way" ...Like you I have to revert back to a simple smoke now and then.
post #10 of 11
Great Looking Loin! Yes you can smoke them.
post #11 of 11

Nice

That is some great lookin food PDT_Armataz_01_37.gif
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