Old School Smoke with QVIEW - My 1st

[smoke 2 geaux]

Back in the days before I had a smoker, or really knew anything about smoking, I used to smoke meat by lighting a fire on one side of my pit and putting the meat on the other side. Even though this runs much hotter than a true smoker, I didn't have sense enough to know it, and turned out some pretty good grub. Last Saturday I was feeling a little nostalgic, so I thought I would do a little smoke "old school" style. I had a small piece of shoulder (about 5 lbs) and a chunk of pork loin. I rubbed them down while the natural wood Royal Oak was heating up. Here they are all rubbed down and ready for a smoke nap.

http://s915.photobucket.com/albums/ac359/bgenre/?action=view&current=rubbed.jpg

Here's what it looked like after a couple of hours. The poke test confirmed that the loin was ready to come off, which was a handy thing because it was getting to be lunch time.

http://s915.photobucket.com/albums/ac359/bgenre/?action=view&current=2hrs.jpg

 

[Bearcarver]

Back in the days before I had a smoker, or really knew anything about smoking, I used to smoke meat by lighting a fire on one side of my pit and putting the meat on the other side. Even though this runs much hotter than a true smoker, I didn't have sense enough to know it, and turned out some pretty good grub. Last Saturday I was feeling a little nostalgic, so I thought I would do a little smoke "old school" style. I had a small piece of shoulder (about 5 lbs) and a chunk of pork loin. I rubbed them down while the natural wood Royal Oak was heating up. Here they are all rubbed down and ready for a smoke nap.




Looks pretty good the "old way".

Bearcarver

 

[smoke 2 geaux]

I must be long winded. I ran out of space on my first post...

Anyway, After pulling the loin and eatin nearly half of it for lunch,

URL=http://s915.photobucket.com/albums/ac359/bgenre/?action=view&current=lunch.jpg][/url]

I let the shoulder go to about 160, foiled it and let it go all the way to 200. Here's the finished product.

URL=http://s915.photobucket.com/albums/ac359/bgenre/?action=view&current=finishedshoulder.jpg][/url]

 

[treegje]

Yummy looking

 

[mballi3011]

Now I really like the shooulder and the photo is alot better on that one too. I do like the loin but thay are so hard to get right without them dring out to.

 

[mballi3011]

Heck thats the way I started out smoking too. I just didn't know it and didn't use any wood either. Heck your old scholl way of smoking sure looks like so good eats now. But now I know alot more and really like the real smoking that is done around this place. So keep on smokin.

 

[ecto1]

I have done this hundred of times and it always was a lot of work but a lot of fun too.

 

[bayouchilehead]

I knew I smelled someone smokin' some meat when I got home from work today. Looks great!!

 

[smoke farmer]

Hey Smoke,I cooked this way for many many years and never had a complaint about how the food tasted the "Old School Way" ...Like you I have to revert back to a simple smoke now and then.

 

[meateater]

Great Looking Loin! Yes you can smoke them.

 

[northern greenhorn]

That is some great lookin food