Recent content by vasmoke

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  1. vasmoke

    Pork Loin Roast - Smoke now, serve later?

    Thanks, Red!   I can do pork shoulders all day, but this is the first time I've done a pork loin. Wanting to be a little more cautious about overcooking. Always love trying a new cut, though.  Smoke is rolling... 
  2. Okie in Virginia

    Okie in Virginia

    • vasmoke
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  3. vasmoke

    Okie in Virginia

    I've been following the forums for a year or so now and all of the posts have been very helpful!  The many ideas here have helped me develop methods for my smoker that give me great results every time and I hope to begin contributing, too.  I  look forward to sharing ideas and thoughts.   I've...
  4. 842883_10151407108634281_350393618_o.jpg

    842883_10151407108634281_350393618_o.jpg

    • vasmoke
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    • Album: Okie in Virginia
  5. FB_IMG_13513536782718485.jpg

    FB_IMG_13513536782718485.jpg

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    • Album: Okie in Virginia
  6. DSCN1177.JPG

    DSCN1177.JPG

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    • Album: Okie in Virginia
  7. vasmoke

    Pork Loin Roast - Smoke now, serve later?

    I had planned to smoking a couple of 5 lb center cut pork loins (boneless) today, but we had a change of plans and have to be gone for a couple of hours right after the time I'd planned to pull them off the smoker.  Assuming I cook them to ~145-150 degrees, how long can I leave them wrapped in...
  8. vasmoke

    Scarbelly Wings (Buffalo Style)

    About how much of the sauce mixture do you inject into a wing?  These look tasty!
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