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Stuffed Pork Loin (Apple)

Discussion in 'Pork' started by Bearcarver, Nov 25, 2013.

  1. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    I forget how big the MES 30 racks are, but as long as you have an inch on all sides or about 2" on two sides your air flow shouldn't be a problem. I believe a 9" X 11" pan would be OK on a rack or two.

    Bear
     
  2. backpacker048

    backpacker048 Fire Starter

    Just measured a shelf and it is 12x15 - so I've got the clearance you suggested. When you cook your prime rib and use a foil pan, do you use a shallow pan or a deep dish pan? What I'm wondering about is with a deep dish pan, the roast would sit down in the pan. Could smoke get to the bottom side or do you place it above the sides? Sorry about the basic questions, but I'd prefer not waste a cut of meat developing the techniques.
    Again, thanks for your help

    Backpacker
     
  3. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    The ones I use have sides about 1 1/2" high.
    The meat gets plenty of Smoke, and the wire rack allows the Smoke to even get underneath the meat.

    It looks like this:
    IMG_1658.jpg
     
  4. backpacker048

    backpacker048 Fire Starter

    Thanks for the picture, Bear. Nice setup you got there - plenty of room and plenty of heat.

    Once again, thanks.

    Backpacker
     
  5. Winterrider

    Winterrider Master of the Pit SMF Premier Member

    Couple Apple stuffed pork loins
     
  6. Winterrider

    Winterrider Master of the Pit SMF Premier Member

    Couple Apple stuffed pork loins 20181125_180933.jpg
    Rubbed and wrapped 20181125_182618.jpg
    In the MES 40 @ 11:30
    20181126_112658.jpg
    (Photos not so clear for some reason)
    Should be ready for supper.
     
  7. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Photos good enough to see that has to be Mighty Tasty!!
    Nice Job, Rider!!

    Bear