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That corn cob burns until it's done doesn't it??

Cooked is on the bottom, uncooked on top. That came out pretty tasty. Maybe a little dry, but nice flavor.

Sorry. I posted the wrong pic. This is the finished product.

Looks good.

I smoked the pork loin this morning. I used a little apple and cherry chips, and a bunch of corn cob. I like the fact that the corn cob gives off A LOT of smoke. I'll post a pic once I pull it out of the smoker.

I was able to get some corn cob at my local tractor supply. I will be smoking the loin on Tuesday. Do I need to do anything to the corn cob or just use it in place of the wood chips? I have read that some people use a mix of corn cob and wood chips. Thanks.

I was having the same issue. Sausage coming out too dark. I smoke them at around 200 degrees in a vertical propane smoker. Problem was I wasn't venting it enough so I was getting a lot of dirty smoke. I opened up the vent and waited until the heavy white smoke dissipated to put in the sausage...

I butterflied the pork loin and applied the cure mix. Now fourteen days of flipping.

i haven't heard of corn cob. I'll have to see if it is available in my area.

I usually use apple when I do my bacon, so I will probably go with that.

What I'm hoping for is a meaty strip of bacon without the "fatty" part. I will post some pics along the way. My cure rub stays on for fourteen days.

Yeah, I think I will try it.

I was considering butterflying a piece of pork loin so it is about 1 inch thick. Using my cure recipe that I have and then smoking it. Has anyone tried making bacon using a pork loin instead of the belly? Any input is appreciated. Thanks Gene.

Thanks crazymoon.

I probably could have done without the side water ports, but it is definitely a lot bigger than my previous smoker. It is my first smoke hollow.

Yeah, I suppose I could have worded it better. A fourteen day smoke might work for some jerky though. Or some bark.

50 g kosher salt 14 g pink salt 50 g brown sugar ¼ c maple syrup That is for 5 pounds of pork belly. Wrap them up, flip every other day for 14 days smoke with your wood of choice (I use Apple) at 200 degrees until internal temp of 150. I haven't heard any complaints yet. Good luck.

I bought this one last week. So far I have smoked some sausage in it. This coming Wednesday I will be smoking some bacon and a turkey. Probably going to throw in some onions and potatoes too.

These are what my customers get for breakfast.