Stuffed Pork Loin (Apple)

[backpacker048]

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

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

 

[Bearcarver]

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

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:

 

[backpacker048]

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

Once again, thanks.

Backpacker

 

[Winterrider]

Couple Apple stuffed pork loins

 

[Winterrider]

Couple Apple stuffed pork loins
Rubbed and wrapped
In the MES 40 @ 11:30

(Photos not so clear for some reason)
Should be ready for supper.

 

[Bearcarver]

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

Bear

 

[Bearcarver]

Sir_McGyver ---Thanks for the Like!!

Boy this one hasn't come up in a long time!!

Bear

 

[Bearcarver]

JLeonard ---Thank You for the Like.

Bear