Its all SmokeFever's fault. Pork loin with Qview

[demosthenes9]

Mentioned last night that it had been 5 days since I had smoked anything and SmokeFever asked me what I was waiting for. Good point, so I set about rectifying the situation.

Halved a pork loin. Did one half with Herb de Provence, the other with olive oil, garlic cloves, minced garlic and fresh ground pepper and sea salt.

Loins.jpg

• demosthenes9
• Apr 6, 2013

Smoke2.jpg

• demosthenes9
• Apr 6, 2013

Smoke3.jpg

• demosthenes9
• Apr 6, 2013

Smoker is up to 235, apple wood is smoking nicely and smelling sweet. Time to settle in with my smoking partner for a short little 2 1/2 hour smoke, give or take.

Thanks SF :-)

 

[pgsmoker64]

Thanks for sharing D!

Looking forward to the finished product.

Bill

 

[seenred]

Lookin' good so far...

Red

 

[smokefever]

Mentioned last night that it had been 5 days since I had smoked anything and SmokeFever asked me what I was waiting for. Good point, so I set about rectifying the situation.

Halved a pork loin. Did one half with Herb de Provence, the other with olive oil, garlic cloves, minced garlic and fresh ground pepper and sea salt.

Loins.jpg

• demosthenes9
• Apr 6, 2013

Smoke2.jpg

• demosthenes9
• Apr 6, 2013

Smoke3.jpg

• demosthenes9
• Apr 6, 2013

Smoker is up to 235, apple wood is smoking nicely and smelling sweet. Time to settle in with my smoking partner for a short little 2 1/2 hour smoke, give or take.

Thanks SF :-)

Heck yes Demo, I like your style!!!  You're off to a fantastic start I see, cant wait to see the finish! 

 

[dirtsailor2003]

Smoked pork loin is great, but its even better as Canadian Bacon! Looking forward to your sliced Q-view!

 

[demosthenes9]

After much consultation with my smoking partner of the day, Mr. Elmer T. Lee (pictured above on the top left corner of my smoker, I determined that I was running into a small problem as the IT of the two loins were apart by about 15 degrees due to one loin being thicker.

With that in mind, it was time for some protein migration.  As I'm new to this smoker, I haven't yet figured out it's hot spots, so some experimentation was in order.  After moving racks up and down and moving loins from one rack to another, only to rearrange everything again, this is what i finally ended up with for the last 30 minutes of the cook.  (Those with sharp eyes will notice that Mr. Lee is no longer on top of my smoker, having made the move down to the side table  :)  )

1.jpg

• demosthenes9
• Apr 6, 2013

Couldn't quite get the ITs to even out, but my Maverick's and Mr. Lee both told me that the smaller loin was finished so it ended up coming out of the smoker first.

2.jpg

• demosthenes9
• Apr 6, 2013

The larger loin followed a short while later.

3.jpg

• demosthenes9
• Apr 6, 2013

Now, I have to offer you all my apologies as once my proteins have rested and been carved, about the last thing I even think about is taking a pic of them.  Additionally, had company over and dinner was running about 10 minutes behind.

Therefore, the only Qview that remains is from after the fact.

4.jpg

• demosthenes9
• Apr 6, 2013

5.jpg

• demosthenes9
• Apr 6, 2013

6.jpg

• demosthenes9
• Apr 6, 2013

Both loins turned out tasting absolutely delicious.    Next time, I'm thinking about introducing Mr. Lee to the pork as I think that it would be a good match.

Thanks again SmokeFever for prodding me along.   :)

 

[seenred]

Success!  Looks like it turned out great...

 

[kathrynn]

  looks like a great dinner!

Kat

 

[smokefever]

Originally Posted by Demosthenes9  

Both loins turned out tasting absolutely delicious.    Next time, I'm thinking about introducing Mr. Lee to the pork as I think that it would be a good match.

Thanks again SmokeFever for prodding me along.   :)

No worries Demo, glad to motivate you to do this smoke!  Both of those look incredible and it looks like your guests approved too!

 

[pgsmoker64]

Very nice D!

Great job on those pork loins.

Bill