First pork loin... First time using MES 30

[Darrell Powell]

Picked up the loin this morning and could wait. Rubbed it down and let it sit in the fridge for several hours. Smoking at 235 with apple wood to internal of around 145 before I pull. Just put it in. Will put up some other pics when it’s done. Any suggestions or input welcome.

 

[tktplz]

The foil all the way corner to corner on your lower grill is holding up the natural flow of the smoke and heat designed into the smoker. Besides that, enjoy!!!

 

[Darrell Powell]

I

The foil all the way corner to corner on your lower grill is holding up the natural flow of the smoke and heat designed into the smoker. Besides that, enjoy!!!

I did remove it. Put a pan of homemade baked beans on that rack

 

[Darrell Powell]

Took about 2 hrs total to smoke. Pulled it at 148 covered it and rested for 30 minutes. Sides of homemade potato salad and smoked baked beans. Southern Supper

 

[daveomak]

ALSO.... the full foil shelf will trap heat under it... There are electronic control in the floor of the smoker that "MAY" overheat and burn up.... seen that happen....

Dave

 

[GaryHibbert]

Looks good. Was it still moist and tender? I usually pull mine about 140 IT and tent it with foil. The carry over will bring the temp up to about 145.
Be glad you took some pics of the inside of your new MES. It won't stay shiny and clean like that for long. LOL
Gary

 

[Darrell Powell]

Looks good. Was it still moist and tender? I usually pull mine about 140 IT and tent it with foil. The carry over will bring the temp up to about 145.
Be glad you took some pics of the inside of your new MES. It won't stay shiny and clean like that for long. LOL
Gary

Amazingly juicy and tender... My son ate the biggest majority of it. 20 yr old appetite. Don’t know if you can see it in this pic but the one little touch and the juice pours out.

 

[tktplz]

Looks nice and moist, thumbs up!