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My First Smoke
Total newbie here.... Three pound pork loin. After trimming. The rub...(just like the video said) a slathering of mustard just shy of one part salt one heavy part pepper smidge of onion powder heavy smidge of garlic powder 2 smidges of honey sriracha and... It is wrapped up and resting... -
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A couple tests & questions
It is electric. I'm getting TBS for about 1 1/2 hours so far. Am I pushing my luck? Thanks for the acronym link! I don't know why it didn't show up in my search.- Heyoleman
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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A couple tests & questions
I'm going through a dry run before I actually cook anything. While pre-seasoning my new smoker yesterday, my 1 cup of chips burned out sooner than I had expected. I thought I would give this a shot this morning just to see if it lasts any longer. (this is red oak, but if it works, I have some...- Heyoleman
- Thread
- Replies: 8
- Forum: Blowing Smoke Around the Smoker.
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Ramblings from another new guy
Thanks for the warm welcome gentlemen. I truly appreciate the feedback. I went shopping this afternoon. I bought a Maverick HD32 and a 3lb pork loin. Gonna get this ball rolling tomorrow. I plan to post an ‘as built’ thread with pics as I go. Do I put it in ‘Smoking Meat / pork’ ?- Heyoleman
- Post #12
- Forum: For New Members
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Ramblings from another new guy
Hello all. I'm Dave and I like to cook...outside. I'm new to this forum (semi active on a couple woodworking forums), and greener'n a gourd on this smoker thing. I've been grilling on my Weber charcoal grill for years....steaks, chops, burgers, etc, but nothing over 10-15 minutes. My two...- Heyoleman
- Thread
- Replies: 12
- Forum: For New Members
