Rings Я Us
Smoking Guru
Oh.. dark brown sugar too.. got to at least have salt and sugar with brine.. and water..lol
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newbie questions
- Thread starter lvjayhawk15
- Start date
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Rings Я Us
Smoking Guru
You have an electric grand gourmet?
Rings Я Us
Smoking Guru
Like so?
Rings Я Us
Smoking Guru
Oh, you have the charcoal gourmet.. Like so..
thinblueduke
Meat Mopper
I do a 24-hour dry brine (just a salt & pepper rub) then add a secondary rub an hour or two before it goes on.
I've had success with pulling it at 135 then letting it rest for 20 minutes.
I've had success with pulling it at 135 then letting it rest for 20 minutes.
Rings Я Us
Smoking Guru
Some people don't like it pink inside . I do my pork tenderloins to 130/135 but the loins I go 145/150.
I stuff the pork loins often. I need to be sure all that stuffing is cooked to temp. Don't want Luke warm pork juice in there somewhere.
I stuff the pork loins often. I need to be sure all that stuffing is cooked to temp. Don't want Luke warm pork juice in there somewhere.
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lvjayhawk15
Fire Starter
Yep, this would be mine =)Oh, you have the charcoal gourmet.. Like so..
Rings Я Us
Smoking Guru
So did you make a bunch of holes in that pan? Raise it up? Make a basket?
Rings Я Us
Smoking Guru
And do the vents have to be on the bottom? Or will air dampers fit on the base sides?
Rings Я Us
Smoking Guru
If I had that set up I would chuck out that coal pan and make a basket with bolts for legs to go inside the base.
No way for ash to builds up ever.
No way for ash to builds up ever.
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lvjayhawk15
Fire Starter
I found images off google (below)...but essentially I used the silver pan as my base- and have it resting on 2 cement blocks so I can lift it off during the smoke- plus air should get through the bottom of it.
I drilled out the former water pan for my charcoal- the charcoal pan is now drilled out, and sits 5" out of the silver pan (used adjustable bolts) and has a grate inside of it to raise it off ash (similar to picture).
I slotted the bottom of the charcoal pan so the ash falls through and will never build up hopefully (not pictured). Hope that made sense Rings =)
I drilled out the former water pan for my charcoal- the charcoal pan is now drilled out, and sits 5" out of the silver pan (used adjustable bolts) and has a grate inside of it to raise it off ash (similar to picture).
I slotted the bottom of the charcoal pan so the ash falls through and will never build up hopefully (not pictured). Hope that made sense Rings =)
Rings Я Us
Smoking Guru
Ok.. cool [emoji]128077[/emoji] as long as ash doesn't block air vents under the base. Temps could run high if you don't have it all sealed up
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Rings Я Us
Smoking Guru
lvjayhawk15
Fire Starter
Good stuff to know! I'll take pics when I get back and post an update when I get the pork done =)
Rings Я Us
Smoking Guru
:grilling_smilie:
lvjayhawk15
Fire Starter
Well, I returned from vacay...so, here are pics of the smoker and my first smoke. 2-2.5lb pork loins (I thought it was 1 5lb log in the package, oh well).
Had a few flare ups with temps in the beginning, but ended up leaving the door open, lid partially cracked (even with no 'rope mod') and both vents open- this kept it at 215-225. I won't have an issue keeping temp up, i'll need to add more vents on top I think in order to control it better.
All in all though, good first smoke.
24hr brine, light rub on the outside 1hr before it was set on....90min later they were at 149 and 155- wrapped and set for 30min. Holy JUICINESS!! Came out awesome...next up is a brisket Sun or Mon!
Had a few flare ups with temps in the beginning, but ended up leaving the door open, lid partially cracked (even with no 'rope mod') and both vents open- this kept it at 215-225. I won't have an issue keeping temp up, i'll need to add more vents on top I think in order to control it better.
All in all though, good first smoke.
24hr brine, light rub on the outside 1hr before it was set on....90min later they were at 149 and 155- wrapped and set for 30min. Holy JUICINESS!! Came out awesome...next up is a brisket Sun or Mon!
Rings Я Us
Smoking Guru
:points:
Worked good! Nice pork.. [emoji]128512[/emoji]
Worked good! Nice pork.. [emoji]128512[/emoji]
Rings Я Us
Smoking Guru
You should be able to control intake air on charcoal base.. and only have the vents on the lid as your exhaust.. the door and around the lid should be sealed up..those top dampers look good enough to use for exhaust. That looks like a good mod job so far.. [emoji]128077[/emoji]
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lvjayhawk15
Fire Starter
So add dampers to the charcoal base in order to keep it from running too hot, you're saying? My issue was that it was getting too hot, I even had to take the lid off twice...
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Rings Я Us
Smoking Guru
Well I see hole in that silver pan.. You should be able to close the pan holes down to keep the temps from going high.. and even be able to snuff the coals out if you want.
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