Recent content by 4flats

Yep smoke went gray.

The plan is to use the wood for the primary heat source. I think the big old honking log I threw in there was too much. Apple is tough to split so I guess I got lazy and threw in too big a piece.  This smoker would need 30 lbs of charcoal to cook anything so I only use it to get the fire...

This might be out of left field..  My smoker is leaky (Stock Oklahoma Joe's), I have to load up alot of wood to keep up the temp. When it gets hot I choke off air to bring up the temp but I think I am getting too much smoke.  Is this possible or am I over thinking? I used charcoal & chimney...

Makes sense on the sense of smell. If you have ever done the vinegar / blind fold trick you know how the nose starts to shut off smells that are around all day or if you visit a town that has a paper-mill you know it too! This was strange, no reheat just out of the fridge and sliced goodness...

Ok, I might be crazy but my leftovers are more tender than the day I cooked them. I had some pork loins left overs in the fridge 6 days and they were softer and more tasty than the day I made them. The smoke was more infused and all around better. Am I crazy? Or was I just sick of smelling the...

It is all over but the left-overs! Turned out great, making some sandwiches for lunch. Thanks for all the help, I was nervous about this one but will certainly do it again! 

I pulled em at 140 and 145 they came out great. Could have used more seasoning. I'll post a pic. Overall I totally supprized myself. This is the first time I used this species of wood. Very good nice and juicy.

I had them on foil with a small lip to hold in the juice for 2 hours. Slid them off as I didn't want them swimming in juice. They are cooking really fast. I am at 2 hours and I am sneaking up on 130deg

I like the idea "to form a pellicle on the outside" Might try that next time. Just posted a pic but it got held as I am a new member

The plan is to give one to my neighbor for a thank you for loaning me some tools. And why not fill the grill?  Sitting at 2 hours in right now. Mac

Thanks for the input this all new territory for me!   The plan is to supprize my neighbor with one whole loin as he was the one the cut the Aulder wood for me. 

They were in my mixture of seasoning and Italian dressing for the last 20 hours. Just a shot in the dark with that one.  I just put them on, smoker is at 300, a tad high but I'll bring her down a bit. I am worried about the rain clouds so I got it a bit hotter than usual. I got scared so I put...

Ok, they are 7.9 lbs

So I have a wonderful problem.  The wife brought home 2 HUGE loins when I wrote down 2 tenderloins on the shopping list. I am going to throw these suckers on the smoker but I am sort of flying blind. A few searches said 4 hours and check temp but my gut says that isn't even going to be close...