Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Basically it is Canadian Bacon I just cooked it at that temp to get it done quicker and it was very juicy. I froze some of it for a couple of weeks after I sliced them to see how it would effect it and I think it tasted better and was just as moist or a little more after I thawed it out..I got...
Here a few more if anyone is interested. A couple of 10 LB pork loins cut in half. Soaked in Pops6927's brine and injected. I let them cure for about 6 days. Top two are just coated in black pepper and the other two in Cajun seasoning.
After about 4 hours cooking at 240F they reached 160 IT...
Now for some Q-VIEW
First thing I cooked in it was some deer summer sausage.
Stuffed and ready to go..
Smoked with Hickory pellets. Love the color it gave them not to mention the taste.
In the water...
Finally got it painted and installed in the garage.
Vented outside so I cam smoke anytime. Don't have to worry about weather anymore.
Powered by a Brinkman 1500Watt Heater and a Auber WS-1503CPH. Smoke generated by a AMAZN in the mailbox.
Next post will be the Q-Views...........
Thank you GOLIATH. It's starting to get that beautiful smoke color and smell. I think you will like the Q-Views. Have a few more build pics first. Can't wait to get to them myself.
Time for a few more pictures.
Shelf supports made from 1" angle iron then coated with vegetable oil and baked on at 350 degrees before installing.
This is the insulation I used. Pretty good stuff and reasonably priced.
Insulated and ready for the tub to be installed
.
Tub installed...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.