Recent content by George L

Thanks, Will do some pics if I can remember. Hopefully this week end!

Yes, I would prefer to Hot smoke, quicker end result, :). Wondered about Iodized Salt, so will Check on Kosher vs Sea salt. Thank you

Thank You, this helps! Going to do a couple Pork Tenderloins and maybe a few chops as well. Want to do more eat it today, rather than keep it for an extended time! Is Kosher Salt acceptable rather than Sea Salt? Thanks George

sorry Folks, But I posted as a newbie, and messed it all up! I managed to save some info from Pops6927, with a curing brining recipe. What I guess I need now is Help with curing/brining times as well as Smoking times in a Pit Boss Blue Blazin 2 smoker. Wanting to do pork tenderloin and also...

Agree, and now I would like to get to know how to do that! That’s why I came here, Hoping someone can help me out!

No, it was a tenderloin, But, won’t agree with Bacon, it definitely tasted like a Smoked Baked Ham! My Goal is to do the same thing. Quest continues! Thanks for the reply!

her shop and it tasted pretty much like ham! That is what I want to achieve! Any recipes for a brine and wood/ smoking suggestions?

Thank you! appreciate being included! Fasten your seatbelts belts, I will be asking a lot of questions!LOL.

Thanks Jeff, and it’s the Blue Blazin 2 series. 3 Shelf plus a Glass Door!

Newbie here. George in Winnipeg, Manitoba Canada! Just started into smoking with a Pit Boss Blue Blazin Electric smoker and I really need Some help. Happy to be a part of this group