Got me my first smoker

1/4 stick · 06-03-12, 05:55 AM

And this mornin I'm smoking for the first time... Pork loins. Please say a prayer in church today for those that will make the sacrafice and try it.

bcklash · 06-03-12, 06:51 AM

Looking good Stick

1/4 stick · 06-03-12, 07:59 AM

Quote:

Originally Posted by bcklash

Looking good Stick

Thank ya. Slipped up once and let it get way too hot, but I think I caught it before it did too much damage.

1/4 stick · 06-03-12, 08:01 AM

I have eaten the piece that had fallin away from the loin.. daaayyyyynnng dat good. Need to ease up on the chili powder in the rub though.

bcklash · 06-03-12, 08:08 AM

Looking better Stick

1/4 stick · 06-03-12, 08:14 AM

Quote:

Originally Posted by bcklash

Looking better Stick

hehehehe.. ayup.

1/4 stick · 06-03-12, 08:52 AM

Well I put em in at 4 am, figuring it'd take at least till noon to cook em... oops. Had an internal temp of 175 though. I'll let you know later how they tasted if I'm still alive.

Jrob78 · 06-03-12, 12:22 PM

That looks freaking delicious!! Nothing like a big ol slab of smoked pig or cow flesh to make a man's mouth water!

Tavery5 · 06-03-12, 12:25 PM

Looking good, what time is dinner?

bassinbob · 06-03-12, 02:56 PM

What combination of wood and/or charcoal did you use? Man, those make me want to use my smoker today.

bamabassman · 06-03-12, 08:02 PM

donald i have the exact same smoker bud. once oyu learn it...you will have it TRAINED.

jsut remember to turn the meat every so often. i di it when i add wood to the box. great lil smoker.

and as i told oyu, it looks perfect man. liek it is SUPPOSED to. i use applewood and hickory for feul. gives it a nice flavor. start with charcoal, then wood when the coals are ready. SOAK the wood for at least 24 hrs before adding to the fire. makes it SMOKE longer and better. more smoke...better flavor in my opion.

as for rub....different rubs for different flavors. i have tried a few different ones so far, ain't found a favorite yet.

great job donald.

keithdog · 06-03-12, 09:42 PM

Man oh man, these smoker meat phots you see here in the forums leaves me really wanting to get a smoker! Looks fantastic Donald!

1/4 stick · 06-03-12, 10:16 PM

Quote:

Originally Posted by keithdog

Man oh man, these smoker meat phots you see here in the forums leaves me really wanting to get a smoker! Looks fantastic Donald!

I got that one at walmart for $89, so it won't too expensive. thank ya.

1/4 stick · 06-03-12, 10:21 PM

Thank ya bama, I prolly shoulda soaked the wood longer. I'll do that next time. I heated some up for supper and that rub doesn't seem as strong. Sprinkled some bbq sauce over it too. Might should let it sit after cooking a bit longer than I did.. I don't know but I shall learn.

bamabassman · 06-04-12, 08:57 PM

you'll get it donal. i am STILL learning myself bud.

and that pic jsut made me mad as hades man.....looks like an awesum "leftover meal".

Dogmatic · 06-05-12, 05:33 PM

Feast worthy of a King! Good Luck, Have fun, and don't quit.

06-03-12, 05:55 AM	#1
1/4 stick BassFishin.Com Super Veteran Join Date: Jul 2006 Location: Fayetteville, N.C. Posts: 3,529	Got me my first smoker And this mornin I'm smoking for the first time... Pork loins. Please say a prayer in church today for those that will make the sacrafice and try it. __________________ Just a redneck having fun. https://www.youtube.com/user/donaldvlogsify

06-03-12, 06:51 AM	#2
bcklash BassFishin.Com Super Veteran Join Date: Feb 2008 Location: Elliston, Va. Posts: 4,372	Looking good Stick __________________ The soap box, the ballot box, the jury box, and the cartridge box. keep us free:

06-03-12, 08:01 AM	#4
1/4 stick BassFishin.Com Super Veteran Join Date: Jul 2006 Location: Fayetteville, N.C. Posts: 3,529	I have eaten the piece that had fallin away from the loin.. daaayyyyynnng dat good. Need to ease up on the chili powder in the rub though. __________________ Just a redneck having fun. https://www.youtube.com/user/donaldvlogsify

06-03-12, 08:08 AM	#5
bcklash BassFishin.Com Super Veteran Join Date: Feb 2008 Location: Elliston, Va. Posts: 4,372	Looking better Stick __________________ The soap box, the ballot box, the jury box, and the cartridge box. keep us free:

06-03-12, 08:52 AM	#7
1/4 stick BassFishin.Com Super Veteran Join Date: Jul 2006 Location: Fayetteville, N.C. Posts: 3,529	Well I put em in at 4 am, figuring it'd take at least till noon to cook em... oops. Had an internal temp of 175 though. I'll let you know later how they tasted if I'm still alive. __________________ Just a redneck having fun. https://www.youtube.com/user/donaldvlogsify

06-03-12, 12:22 PM	#8
Jrob78 BassFishin.Com Super Veteran Join Date: Sep 2009 Location: Dallas, TX Posts: 4,671	That looks freaking delicious!! Nothing like a big ol slab of smoked pig or cow flesh to make a man's mouth water! __________________ There are 3 kinds of people in the world…those who can count and those who can’t. HRN4L

06-03-12, 12:25 PM	#9
Tavery5 BassFishin.Com Super Veteran Join Date: Dec 2009 Location: Wichita, KS Posts: 2,427	Looking good, what time is dinner? __________________ They call me Ishmael

06-03-12, 02:56 PM	#10
bassinbob BassFishin.Com Super Veteran Join Date: Nov 2004 Location: Pitts. Pa. Posts: 3,801	What combination of wood and/or charcoal did you use? Man, those make me want to use my smoker today. __________________ you can have my fishin rod when ya take it from my cold dead hands

06-03-12, 08:02 PM	#11
bamabassman BassFishin.Com Premier Elite Join Date: Jan 2008 Location: cedar bluff, alabama Posts: 15,292	donald i have the exact same smoker bud. once oyu learn it...you will have it TRAINED. jsut remember to turn the meat every so often. i di it when i add wood to the box. great lil smoker. and as i told oyu, it looks perfect man. liek it is SUPPOSED to. i use applewood and hickory for feul. gives it a nice flavor. start with charcoal, then wood when the coals are ready. SOAK the wood for at least 24 hrs before adding to the fire. makes it SMOKE longer and better. more smoke...better flavor in my opion. as for rub....different rubs for different flavors. i have tried a few different ones so far, ain't found a favorite yet. great job donald. __________________ so many lures, so little time.

06-03-12, 09:42 PM	#12
keithdog BassFishin.Com Premier Elite Join Date: Jul 2006 Location: IN Posts: 8,308	Man oh man, these smoker meat phots you see here in the forums leaves me really wanting to get a smoker! Looks fantastic Donald! __________________ Just one more cast, and then some!

06-03-12, 10:21 PM	#14
1/4 stick BassFishin.Com Super Veteran Join Date: Jul 2006 Location: Fayetteville, N.C. Posts: 3,529	Thank ya bama, I prolly shoulda soaked the wood longer. I'll do that next time. I heated some up for supper and that rub doesn't seem as strong. Sprinkled some bbq sauce over it too. Might should let it sit after cooking a bit longer than I did.. I don't know but I shall learn. __________________ Just a redneck having fun. https://www.youtube.com/user/donaldvlogsify

06-04-12, 08:57 PM	#15
bamabassman BassFishin.Com Premier Elite Join Date: Jan 2008 Location: cedar bluff, alabama Posts: 15,292	you'll get it donal. i am STILL learning myself bud. and that pic jsut made me mad as hades man.....looks like an awesum "leftover meal". __________________ so many lures, so little time.

06-05-12, 05:33 PM	#16
Dogmatic BassFishin.Com Veteran Member Join Date: Aug 2011 Location: Bucks County, PA Posts: 714	Feast worthy of a King! Good Luck, Have fun, and don't quit.

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