Food Smokers and Smoking Tips/Tricks/Techniques

Yeah, I was wondering if you were smoking with charcoals and wood chunks, going for a smoke ring and smoke flavor. I've never cooked anything that hot in the smoker.

 

I've tried a lot of things thru the years on loin. I never got a good smoke on it. My wife says the loin I cook is excellent, and I like it too. Happy wife, ya know?
Good luck and if you come up with something good, be sure and post it here.

 

I stuck a kebob skewer through it.

Turned out just fine. Some one on here suggested it as a way to fit more than one rack on my small smoker. With out cutting of course.

Could almost get another rack in there.

 

That big consistent chunk of lean protein is gonna dry out if given half a chance
The best way to prevent this is:
High temp like 350ish
Pull when internal temp hits 145*
Rest the slice relatively thin like 1/4" or so
Canadian bacon is awesome too

 

Garlic in the Hole

 

I've heard you always try to stuff 'something' in the hole...

 

Oh my!!! Only in Texas.
http://kxan.com/2017/07/24/bears-li...ves-man-choking-on-brisket-at-austin-airport/

 

Wow.

 

Please eat your brisket responsibly lol

 

Wife got home, no go. Of course the 1st thing she said was I should have left it alone. HA!! I'm a guy, we don't leave things alone.
Called tech support, had me do a board reset: power off>hold down FOOD button>power on, then wait till count up goes to 999. You can let go of the button as soon as it starts counting up. All better now!
One more time, thank you @Chipskip you da man!

 

Wow the dangers of dry brisket! Glad everything came out OK...

About noon started with cubed cured pork belly, raw unsmoked bacon. Chunks were large about 2" but knew it would shrink a lot.



EVOO and Memphis rub with no salt, already had salt from the cure. Tossed and placed on SS cooking rack on top rack of the WSM at 250* stayed at 250* whole cook.



Couple of hours bark is done.



Pulled and put in pan topped with brown sugar, maple syrup, butter, and a little honey.



Covered with aluminum foil and braised for a few more hours.



Pretty much falling apart tender at this point. Didn't have the things on hand to make an apple glaze so just went with Sweet Baby Ray's BBQ sauce for an hour uncoverd. That is OK it worked.



Bacon candy. Likely not approved here in Med City (home of Mayo Clinic) and may even be illegal, it is good enough to be illegal. But next time will try a lighter glaze for the finish.

 

What is cured pork loin? Never heard of it. Come here google.
Edit: So that's where they get their bacon.

 

You need to get paid for your food photog skills. Seriously, maybe a side job.

 

LOL have loin on the brain from earlier today. Eh?!

That would be a couple pounds of pork belly from the 11.5 pound one I picked up and made the rest into bacon. American bacon.

 

Take it to 145-148 next time, wrap and rest it.

I've done a few pork loins, and tenderloins with good results. Always smoke them at 225, with a water pan in the smoker. Smoke to an internal temp of 145-148, wrap and rest. These were with apple and cherry wood over charcoal.

Doesn't get a deep bark, but had a nice crust.

Here is the last loin I did.


And the only pick of a tenderloin I have in the phone.


zoom in in the uncut chunk, was very moist. The thin end was a little dry since it hit a higher temp, but the center was awesome.

 

Agreed. I'm half-tempted to have him down for a weekend, cook like crazy, then pay to have the pictures on my website overhauled.

I damn near stick my fork in to my monitor sometimes.

 

There is a BBQ joint around here that is a bit of a local phenomenon. Started out as a food truck, were known for selling out to long lines everyday, then they opened a brick & mortar. The place is called Heim BBQ.

I say all that to say that this dish is kind of what they're known for. They call them bacon burnt ends, but it is just cubed belly smoked and glazed the way you did. Theirs are phenomenal, but if I'm going on looks and trying to imagine the flavor of yours, you have them beat. At least with an apple glaze. I know the Sweet Baby Ray's was for use in a pinch, though*. And, yeah, your pictures are first class.

*I always have a bottle of Sweet Baby Rays here. I don't sauce hardly anything, but if someone wants some, it is a pretty decent, cheap thing to have available. Obviously a bit on the sweet side, but it can be doctored as necessary .

 

Looks good! I need to do a pork loin again, soon. Been a while. Good call on the apple/cherry wood.

 

Anybody have experience with one of these? BBQ. Guru Digiq.

DigiQ BBQ Temperature Controller, Digital Meat Thermometer, For Weber Smokey Mountain Cooker Adaptor, Pit Viper Fan

https://www.amazon.com/gp/aw/d/B00U...guru+digiq&dpPl=1&dpID=41w6ziIgA4L&ref=plSrch


There is a local CL ad for a WSM 22 with cajun door and modded charcoal grate, with that gizmo, for $450. I am trying to figure how much to lowball him since I am happy with the thermopro I already have.

 

Me too. Would be nice to do something that only takes a few hours.