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  1. smokie bill

    Smoked Pork Loin

    I have a 7# boneless pork loin I want to smoke.  Would like a little advice on the following questions: 1.  What should the smoking temp be? 2.  At that temp, how long per pound should the cook time be?  I plan to pull it around 140 degrees, wrap in foil, wrap in heavy towels & place in a...
  2. smokie bill

    Minion method

    Thanks guys.  I'm gonna try this on my next smoke which will probably be on Christmas day.  It will be such a relief to be able to control the heat without having to check on it every 30 minutes or so.  I use the Smoke Daddy smoke generator, so I don't have to be constantly messing with that...
  3. smokie bill

    Minion method

    Do you think this method will work with an offset firebox or is intended to be used in smokers like the WSM?    Bill
  4. smokie bill

    Minion method

    I have read in several places on this forum the term "minion method" in reference to charcoal smoking.  Just what is this anyhow?   Bill
  5. Off the smoker after 2.5 hrs. (Medium) (Small).JPG

    Off the smoker after 2.5 hrs. (Medium) (Small).JPG

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  6. Plated up with sweet potato & veggie mix (Medium)

    Plated up with sweet potato & veggie mix (Medium)

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  7. smokie bill

    Smoked beef tongue

    I forgot to attach a couple of pictures with my last post concerning the beef tongue, so here they are:
  8. Off the smoker after 2.5 hrs. (Medium) (Small).JPG

    Off the smoker after 2.5 hrs. (Medium) (Small).JPG

    • smokie bill
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  9. Plated up with sweet potato & veggie mix (Medium)

    Plated up with sweet potato & veggie mix (Medium)

    • smokie bill
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  10. Off the smoker after 2.5 hrs. (Medium).JPG

    Off the smoker after 2.5 hrs. (Medium).JPG

    • smokie bill
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  11. Plated up with sweet potato & veggie mix (Medium).

    Plated up with sweet potato & veggie mix (Medium).

    • smokie bill
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  12. Off the smoker after 2.5 hrs. (Medium).JPG

    Off the smoker after 2.5 hrs. (Medium).JPG

    • smokie bill
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  13. Off the smoker after 2.5 hrs. (Medium).JPG

    Off the smoker after 2.5 hrs. (Medium).JPG

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  14. smokie bill

    Smoked beef tongue

    Okay, all of you who responded to my query about smoking a beef tongue, I finally did it.  Here’s the procedure I used:  In our 6-qt. pressure cooker, I added 2 cups water, 1 Tbs. salt, 2 bay leaves, 6 peppercorns, 6 cloves, 1 onion quartered, a 2.5# beef tongue which was cut in two pieces for...
  15. smokie bill

    Prime Rib (Best ever)

    Bear, what is CBP?  Also, what portions of the seasonings did you use?  What type of wood did you use in the AMNS? Bill
  16. smokie bill

    Smoked beef tongue

    Okay, Sausage Joe, just how did you prep & smoke the tongue & how did it turn out?  I'd like to know: 1.  What was the brine 2.  How long did you brine it 3.  Did you skin it before brine or after the smoke 4.  How long did you smoke it & at what internal temperature did you go to for it to...
  17. smokie bill

    Smoked beef tongue

       I know this may sound strange to all you guys out there who are into smoking ribs, brisket, hams, pork roasts, etc. (me too), but I'd like to know if anyone has ever smoked a beef tongue.  I have cooked them by boiling in spices & then pressure cooking.  They are delicious.  I read in a...
  18. smokie bill

    Christmas weekend Ham with Qview!

    Bilbo, what temp did you hold the smoker at? And how long did it take to smoke that ham? I have a 10# ham & want to do the same thing. Bill
  19. smokie bill

    Ham smoking help

    Joe, I forgot to mention that the label did indicate a cooking temp or 325 deg. I was just wondering how this translated to cooking in the smoker. I don't want to cook at too high a temp & take the risk of burning the outside before the inside is up to correct temp. Bill
  20. smokie bill

    Ham smoking help

    I want to smoke a 10# ham butt portion on New Year's Day. It is not precooked or glazed & is not a fresh ham. The label says to cook it, I assume in an oven, to an internal temp of 160 deg. @17-20 min/lb. I'll use my horizontal offset smoker. Should the smoking temp be around 225 deg. & if...
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