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    • woody2140
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  3. woody2140

    smoking some loins, need some help.

    thanks guys/gals, ran out of time to do it tonight so it looks like they are gonna sit for about a day. i will get them started tom. night when i get home from work and will def. let you guys see the finished product. appreciate the help.
  4. woody2140

    smoking some loins, need some help.

    just put some loins in the fridge with a dry rub on them, 1st question is will it be alright if i only let them sit for 5 hours and 2nd, what kind of temperature and how often should i add chips for smoke? (i am using a MES 30) thanks in advance. woody
  5. woody2140

    woody from Pittsburgh,PA

    i am from the New Ken/Arnold area. how about you?
  6. woody2140

    woody from Pittsburgh,PA

    thanks guys, i have been reading all morning. as for the porkloin, i put water in my pan and really didn't get any nice bark on the meat, it is still edible though. i cooked it on 225 for about 2 hours only adding chips once. should i add more chips when doing a loin?
  7. woody2140

    woody from Pittsburgh,PA

    Hello all my name is Keith. joined the forum last week and am just now getting a chance to really look around. Just purchased a 30" MES. so far have done Deer jerky, hard boiled eggs, and one failed attempt at a porkloin. found some interesting stuff in here already and always looking for some...
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