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Pork loins on a whim
- Tom the meat smoker
- Post #2
- Forum: Roll Call
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Pork loins on a whim
Decided on short notice to do some pork loins. Rubbed with SPOG and trying paprika. As of now IT is 120 , just wrapped in foil to finish off. Btw. Im east coast and didnt get these smoking till 5:30 pm. More to come.- Tom the meat smoker
- Thread
- Replies: 20
- Forum: Roll Call
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Very new and eager to learn
Welcome. You came to the right place to learn the art of smoking everything.- Tom the meat smoker
- Post #2
- Forum: Roll Call
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New member from Mid-NC
Hey, welcome. Mid NC huh? Western NC myself. I found this forum by accident a week ago. I have learned alot about recipes and setups. Great group here. I suggest using the chat great way to just chew the fat (pun intended).- Tom the meat smoker
- Post #4
- Forum: For New Members
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Ribeyes and ny strips
Medium. When the temp hits 140, I pull them off. I darken the outsides on purpose. My wife likes hers well done like boot leather. Lucky for me, she goes by outer look so, I've managed to trick into eating medium and not old leather boots.- Tom the meat smoker
- Post #6
- Forum: For New Members
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Ribeyes and ny strips
Grilled some ribeyes an ny strips.- Tom the meat smoker
- Thread
- Replies: 6
- Forum: For New Members
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Hello from Western NC
Hello guys and gals. Just stumbled on this forum while looking for a good rub for my smoked chicken fajitas. I'm new to smoking meats. I have done a few pork shoulders over the past summer, leaving guests grazing all night on the left overs. But I know I can do better. My current set up is...- Tom the meat smoker
- Thread
- Replies: 6
- Forum: For New Members
