• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

planning in smoking 2 pork loins friday

onewickedco

Newbie
14
10
Joined May 16, 2012
I was unable to get near my smoker for the last year . We just had a son so finding the time for my smoking wasnt there. Now im looking to hit the ground running i have my marinate and rub i want to use gonna look for internal temp of 145. Any suggestions on what to put in water pan besides water?
 

jarjarchef

Master of the Pit
OTBS Member
3,130
111
Joined Sep 30, 2010
Congratulations on your son!

I don't put anything in the water pan. I prefer the dry chamber at a bit hotter temperature (275) for my cooks now.
 

stovebolt

Smoking Fanatic
807
33
Joined Jul 7, 2010
 I'm with jarjar, congrats on the bambino, dry chamber for the loins, and 145 should be excellent. 

Chuck
 

caspian

Newbie
28
11
Joined Oct 2, 2013
I just got done with a double loin smoke.  Didn't use water and it was great.  I put pine apple slices on the top then put a layer of bacon on that.

I pulled mine out at 140 then wrapped in foil for a half hour.  The IT raised to 145 and it was super juicy.

Mine took around 3 hours at 250ish.

 

dirtsailor2003

Epic Pitmaster
OTBS Member
21,620
3,319
Joined Oct 4, 2012
I run a dry smoker too. I have however put sand in my water pan to increase the thermal mass in my smoker. I smoke in all kinds of weather, wind, rain temps below freezing. So having that additional thermal mass helps with the temp swings. Especially when adding lots of meat (cold thermal mass) to the smoker. The sand filled water pan helps with the recovery time. IF you do fill yours with sand, grael, bricks or whatever, cover with foil for easier clean up! Good luck with your smoke and post some Q-view so you don't get this

 

onewickedco

Newbie
14
10
Joined May 16, 2012
thanks for  the tips i amd going to not use water pan,   i just marinated them placed them in fridge now just waiting like a kid at christmas,, ill put up pics when its finished
 

jarjarchef

Master of the Pit
OTBS Member
3,130
111
Joined Sep 30, 2010
Are you still running a chargriller? If so is it the off set style?
 

pgsmoker64

Master of the Pit
OTBS Member
Group Lead
3,409
80
Joined Apr 23, 2010
Sounds like you got some excellent advice above!

Pork loins are done at 145, so be careful not to overcook!

Good luck and don't forget the Q-View!

Bill
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.