Finally!! Meat on the table..

[prov1]

Wow, my cherry was taken today on my new 7 in 1 smoker that I received for Christmas. Man, I am locked, cocked, and ready to rock with this thing. I am already addicted! My first attempt was a pork loin, injected some marinade, rubbed it down with some mustard/bbq sauce and then the sweet and spicy rub, the last step was to cover it with thick sliced bacon. That was a blast! I have 2 chickens, spare ribs, and a shoulder roast waiting in line for the next attempt. I did learn a few things....check the water, just because you start full does not mean it will not be gone before you are done, check the temperature of the meat before the suggested cook time is up ( was supposed to cook at 200 for 4 hours but was little dry by then). Live and learn, I am going to fire that rig back up on Sunday for some more experimenting.
I tried uploading a few pictures but it keeps telling me that the file size is too large.....can anyone tell me how to reduce my file size of the pictures?

 

[flash]

If you use photobucket, in the upload area is OPTIONS. Here you can choose the size of your upload. usually 800 x 600 or smaller is best. Will keep members from having to scroll off page to read text and see all the photo.
As to you loin. Did you use a digital temp gauge? I pull loins around 145 to 150º internal, wrap in foil and let rest for a half hour. Come out nice and moist.
You're hooked

 

[prov1]

Thanks. I will give that a try on the pics. No, I did not use a digital temp gauge but I will be shopping for one tomorrow!

 

[ds7662]

Congrats on yer smoke. Its sounds like your hooked.

 

[richtee]

Well done! Careful on those really sweet rubs before smoking. The bacon wrap probably helped alot, but rubs high in sugar tend to burn easy, imparting a bitter taste to the meat.

Get those Q-Views up! Enjoy!