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First Time - Pork Loin, Mesquite Smoked


Smoke Blower
Joined Aug 10, 2010
It's been a while since I have been on.  Still lovin' my WSM 22.5.

Loaded it up with Trader Joe's Natural Charcoal and Mesquite Lump.

Dropped a paraffin wax starter cube in the middle, lit 'er up and put a few coals on the small fire.

In 15 minutes, or so, the fire was out and several of the coals were nice and hot.

Put on the mid section, filled it with water and closed it up.

It took about an hour the come up to 200 degrees.

I closed 2 of the vents and it ran between 220 and 235 degrees for the 2 hour smoke.  A LOT faster that I was expecting.

Check out those high tech mods - left over brackets from a shelf and a piece of rope.

The therm hangs nicely and stays cool. The rope lets me hang the top so I don't have to put it on the ground.

Bought a $15 pork loin from Costco and used the same rub recipe that goes on my baby back ribs.

Put in some mesquite wood chunks and waited for the TBS.

Put the loin on fat side up about 8:40 am.

2 hours later.

Covered with foil and placed in the oven to keep warm while I waited for more people to arrive.

Had to have a taste with a beer and some hot sauce.

Stone Brewery Espresso Russian Stout, I HIGHLY recommend.

Mesquite smoked habanero hot sauce.  I will post this the next time I make it.

Finished on the grill and served with coleslaw slaw made with mayo and Italian dressing.

(Sorry - it went too fast to get a pic)


Smoke Blower
Joined Aug 10, 2010
Almost forgot - pulled when internal temp was 150.  Nice and juicy!


Legendary Pitmaster
OTBS Member
Group Lead
Joined Feb 9, 2009
Looks great, James! Nicely done...



Epic Pitmaster
OTBS Member
SMF Premier Member
Joined Oct 31, 2012
Looks absolutely delicious. I look forward to the hot sauce recipe.

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