Hello from Havasu.
I live on a small indian reservation along the Colorado River. I have spent most my time behind all types of grilles. I also worked cutting and burning salt cedar. and was very familiar with cooking with mesquite. i have been interested in back yard cooking for the last 5 years one thing i could never achieve is the tender meat. i recently went out and bought a char griller horizontal offset smoker i tried to smoke a 5 1/2 lb. pork loin. i wrapped it in bacon and spritz with apple juice every hour and after about 3 hours into my burn my fire dropped to 100 and found my self relighting my firebox i reached core temp of 165 and boy did my loin look and smell good and than i took a bite and a nasty bitter taste...ruined my meat and made me sick to my stomach. i think its time to learn from some pros. i refuse to give up and plan on mastering this style of cooking. i am a noob and will be open to all sugestions.
thanks
I live on a small indian reservation along the Colorado River. I have spent most my time behind all types of grilles. I also worked cutting and burning salt cedar. and was very familiar with cooking with mesquite. i have been interested in back yard cooking for the last 5 years one thing i could never achieve is the tender meat. i recently went out and bought a char griller horizontal offset smoker i tried to smoke a 5 1/2 lb. pork loin. i wrapped it in bacon and spritz with apple juice every hour and after about 3 hours into my burn my fire dropped to 100 and found my self relighting my firebox i reached core temp of 165 and boy did my loin look and smell good and than i took a bite and a nasty bitter taste...ruined my meat and made me sick to my stomach. i think its time to learn from some pros. i refuse to give up and plan on mastering this style of cooking. i am a noob and will be open to all sugestions.
thanks
