Pork loin with a lot of stress

[birdman080]

I did my first smoke tonight on my new WSM 14.5". Kroger had half boneless pork loin on sale, so I bought one and brined it in an apple juice brine (I forgot "before" pics).

I didn't think it was going to work out because, almost 45 minutes into getting the WSM ready, I had constant white smoke with a bitter, acrid smell.

IMG_20170121_170255508.jpg

• birdman080
• Jan 21, 2017

But, a smidge over two hours after lighting charcoal (with minion method, using KBB and hickory chunks with temps in upper 50's, I finally had TBS. I had given up and ended up putting pork in oven so I could eat tonight. I took half out (I had to cut in half so it would fit with probe therm) and put it on smoker.

All in all it turned out good. I just have to figure out how to light it and get it burning correctly.

IMG_20170121_190503202.jpg

• birdman080
• Jan 21, 2017

 

[chef jimmyj]

Fire management has a learning curve. Get some chix legs, on sale, and use them for practice. They are more forgiving and no hungry folks waiting on dinner...JJ

 

[SmokinAl]

Just mix some wood chunks in with the charcoal & start the fire with 8-10 lit briquettes.

Try not to dump the lit ones right on a wood chunk.

You may get a little white smoke for the first 20 minutes or so, then it should thin out.

This is a photo of my 22.5, but the principal is the same.

Minion method 4.jpeg

• SmokinAl
• Jan 22, 2017

It will take a couple of times to get it right.

But the WSM is pretty easy to operate!

Al