Smoker..

[billybob44]

I bought a propane smoker last Fall from Principal Skiner, here on INGO. Used it a few times late fall+winter..

Today I have FOUR large Pork Loins+a half of Turkey in it...MAN it smells good...Bill.

 

[CSK22]

Pics or its not happening!

 

[Sfrandolph]

Wish I knew where "In the Man Cave" location was really at. Getting hungry.....LOL.

 

[foszoe]

hmm Please do tell where you are, I will bring my DL and LTCH. maybe we can work a trade

 

[snapping turtle]

Let those pork loins drip on that turkey. When you have some time look at apple reciepes in the slow cooker. Go great with pork. Good apples are hard to find now as we had a poor season last year.

 

[Principal Skinr]

In this case, pics might cause hunger, which would be bad.

 

[billybob44]

Just took them off..

7 hours at 220 degrees-Hickory+Mesquite wood=They came out GREAT...

WISH you all were here----NOT---Bill..

 

[Dave Doehrman]

Take a pork loin and marinade it overnight in a 50/50 solution of Frank's hot sauce and apple cider vinegar before you smoke it. Put the loin and the marinade in a big zip lock bag, squeeze all the air out and let it sit in the fridge for 12-24 hours. Then, wrap it in as much bacon as you can get it to hold and smoke it with apple or pear wood.

Sorry if this is mis-spelled, but I'm drooling on the keyboard.

 

[billybob44]

I'll try it..

That sounds great, Dave..I'll try that next time. This is pretty good, but always room for improvement..Bill.

 

[CountryBoy19]

7 hours at 220 degrees-Hickory+Mesquite wood=They came out GREAT...

WISH you all were here----NOT---Bill..

Was the turkey skin on or skin-off? 350 finishes off the skin of turkeys much nicer. When I saw your first post I questioned that but decided that maybe you were smoking the pork-loins at the higher than ideal temp vs the turkey at the lower than ideal temp.

Not knocking it, I've done it that way before too, but I wasn't really happy. My turkey is always better if I do it at 350.

 

[Principal Skinr]

Take a pork loin and marinade it overnight in a 50/50 solution of Frank's hot sauce and apple cider vinegar before you smoke it. Put the loin and the marinade in a big zip lock bag, squeeze all the air out and let it sit in the fridge for 12-24 hours. Then, wrap it in as much bacon as you can get it to hold and smoke it with apple or pear wood.

Sorry if this is mis-spelled, but I'm drooling on the keyboard.

Then, peel the bacon off, discard the loin, and eat the bacon!