BBQ/Smoking Meat
- Thread starter jstim
- Start date
97BlackAckCL
Elite Member
I always thought it was fat :shrug:
Dusty Driftwood
New member
octanejunkie
Elite Member
I prepared the Apple stuffed pork loin and I'm going to smoke it tonight. I'll post pics and video of the build-up and smoke later.
Do you guys smoke it on a pan or just let the drippings drop into a drip tray?
Also do you flip it over like in the video?
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Do you guys smoke it on a pan or just let the drippings drop into a drip tray?
Also do you flip it over like in the video?
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cfranck1
New member
Sounds good!! :thumb:
I smoke it right in the pan like my pictures..
No, I don't flip it because I have a side fire box on mine. If your fire is in the grill, I probably would so one side doesn't burn to much..
octanejunkie
Elite Member
I'm using an electric smoker and the firebox is internal, but diffused by the water pan between the cooking grates and the firebox.
I might just cook it on the grate and allow drippings to fall into the water pan and make a gravy from that.
It will probably cook faster if not in a pan, but not much faster I suspect.
If you use a temp probe, where do you insert it? Top loin or bottom. I pounded them pretty thin...
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cfranck1
New member
That sounds good!
Not much fat comes from the pork loin, most from the butter.
I just probe mine in the top lion, you can probably try to probe the bottom one too but I've never have.
As long as the meat is 140*- 145* its good to go.
With the loins you don't have a big window of having it done right. To soon it's still raw and to long its dried out.
What wood are you using to smoke with?
The last one was apple for me.
I used cherry the first time I did it.
Liked both smoke flavors.
ddnww
New member
I smoked my first meat yesterday :guitar3:
it came out amazing, on a propane grill.
I got some gourmet oak wood chips from van hansons. Took about 4 hours I think till the meat thermometer read about 170. I had to replenish the wood chips a couple times.
Nice golden crisp and tasted like apple bacon. Well then after letting it sit for about 30 min, I diced it in large chunks and it went into my chile Colorado(red chile con carne) which I am a master at already.
Cant wait to smoke some more meat. I was supposed to smoke a beef brisket but I accidentally left it out over night when thawing and ruined it. $75 down the drain.
it came out amazing, on a propane grill.
I got some gourmet oak wood chips from van hansons. Took about 4 hours I think till the meat thermometer read about 170. I had to replenish the wood chips a couple times.
Nice golden crisp and tasted like apple bacon. Well then after letting it sit for about 30 min, I diced it in large chunks and it went into my chile Colorado(red chile con carne) which I am a master at already.
Cant wait to smoke some more meat. I was supposed to smoke a beef brisket but I accidentally left it out over night when thawing and ruined it. $75 down the drain.
ddnww
New member
I had pulled it out the morning before, it was thawed by that night, then left out overnight. it was completely room temperature for idk how many hours, didn't want to take the chance.
octanejunkie
Elite Member
I used Apple wood coz that's what I had on hand
Came out ok, should have pulled it earlier coz it rose to over 147 degrees standing
I'll post some pics here soon
jstim
New member
Ouch that sucks.
ddnww
New member
I think I became a smoking master overnight, got two smokes under my belt. Both of them came out amazing, I need more wood flavors so I can experiment. I did chicken halves last night that were flawless.
I don't think I will ever go back to regular grilling, except carne asada and steaks maybe.
A king is born.
I don't think I will ever go back to regular grilling, except carne asada and steaks maybe.
A king is born.
octanejunkie
Elite Member
Congrats on your early successes :banana: always a good way to start something new.
You may find that it won't matter what wood you use if you over-smoke, so you should experiment with how long you smoke a particular meat vs overall cook time.
A rule of thumb that I follow re wood is the lighter the meat, the lighter the wood. Meaning, chicken and fish and some pork like loin with fruit wood and the meatier the meat with darker woods like hickory or mesquite - go very sparingly with mesquite, it can be overpowering.
I tend to use either hickory or apple/cherry wood for most dishes following the guidelines above. Good luck, and welcome to the smoke club :cowboy:
jstim
New member
Try orange wood, it is awesome!!!! It gives a light/slight citrus flavor. Pairs well with other fruit woods and chicken and pork. It's a new personal favorite of mine.
ddnww
New member
thanks for the great advice, I used oak on pork loin and the bone in chicken halves, that's the only wood I have right now. What is usually recommended for pork bbq ribs. I was thinking maybe apple since I marinate mine in apple cyder with some lemon juice.
octanejunkie
Elite Member
jstim
New member
Any fruit wood for pork and chicken and fish. It's a much lighter and more forgiving smoke.
97BlackAckCL
Elite Member
Cherry is awesome for ribs
Thefishguy77
New member
Did some deer the other night when the in-law came to town. 1 part teriyaki glaze, 1 part teriyaki sauce, 1 part soy sauce, 1/4 chopped onion, 1 heavy table spoon minced garlic, 1table spoon each of sea salt and pink sea salt, 1 tablespoon Thai Chile paste, 8-10 1/2-3/4 inch thick deer steaks. Marinade in a ziplock for 24-48hours in the fridge. Mesquite lump charcoal and cook them as slow as you can. Don't over cook them as deer is so lean you end up with shoe leather if over cooked. Everybody asked for the recipe. Good way to start their visit.
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