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15hrs soak in apple juice,soy sauce,ginger,garlic,and dried mustard.
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In the smoker with a home made flue
(http://img.tapatalk.com/60e8c7be-c7b1-32ec.jpg)
Almost done
Did you inject any of that marinade into the Loin?
Why such a long flue?
No injection , will try that next time. The area where I live the houses are very close together, so I was worried about how much smoke the Bradley makes. Wanted to get the smoke up as high as I could.
Doesn't matter once you send a sample or two to the neighbors they will be bringing beer and food over for you to smoke and drink while it is smoking!! You will make friends fast
The loins look good so far. ;D
I would be concerned with a stack that long that condensation would build up in the stack and drip black rain back Down on them loins.
Just sayin
Quote from: OU812 on July 17, 2012, 02:15:02 PM
I would be concerned with a stack that long that condensation would build up in the stack and drip black rain back Down on them loins.
Just sayin
I agree with Curt.
You got me nervous and I just checked no rain :)
Good deal!
(http://img.tapatalk.com/60e8c7be-dc13-8f11.jpg)washing it down with a few of these ;)
You guys ever do seafood. Shrimp lobster fish?
Im kinda land locked here and that stuff is big bucks in these parts.
Beef Pork and Poultry mainly here
Quote from: OU812 on July 17, 2012, 02:44:34 PM
Im kinda land locked here and that stuff is big bucks in these parts.
Beef Pork and Poultry mainly here
Same here cept I aint real partial to the poultry stuff.
I drank my share of them Hefe-Weizens during my stay in Germany! Good stuff.
If your in the mood to try some fun stuff try this and make it into patties then either smoke it or go straight to the grill
http://forum.bradleysmoker.com/index.php?topic=27310.0
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Wow this is also the first time I used the smoker, and it came out great!
Quote from: Krom357 on July 17, 2012, 02:42:10 PM
You guys ever do seafood. Shrimp lobster fish?
I have done a few runs of seafood and fish, absolutely AMAZING!!!
Great job!!
Nice looking pork there my friend
Now Thats What I'm Talkin About!
Them hunks of pork look GREAT!
Glad there was no black rain on your cook
This time of year with the humidity around here we would have had the dreaded black rain
Looking good, but where was our invite to sample?
Ya done good
Don
Krom, How long did you smoke those loins?
Nice job. Looks like you did not over do it, which is so easy to do with pork loins.
I do salmon, snapper and oysters in my Bradley. All fresh local stuff.
Smoked them for about 3 1/2 hrs with applewood What wood do you use on your seafood
You will find that the choice of wood is usually a matter of personal taste. As far as my preferences after experimenting, I like alder when hot smoking salmon, maple when cold smoking it, apple with oysters. When I do a whole snapper, I preheat the Bradley and use whatever I have, then smoke/bake it for around 45 minutes.
LOL.. Love the Flue.. I am still concerned about that thing. I would keep an eye on it with each smoke.. I almost want to do it just to make my neighbors go WTF??? is he doing now....lol.... Good job on the loin, looks tasty
Nice job on the loins
Ty I was pleasantly surprised that I did not screw them up. Can't wait to do ribs
A long flue would increase the draft though the smoker, my concern would be not enough smoke or temperature.
Sent from galaxy S2
Quote from: rajzer on July 20, 2012, 08:14:41 AM
You will find that the choice of wood is usually a matter of personal taste. As far as my preferences after experimenting, I like alder when hot smoking salmon, maple when cold smoking it, apple with oysters. When I do a whole snapper, I preheat the Bradley and use whatever I have, then smoke/bake it for around 45 minutes.
Rajzer,
you have my attention, could you elaborate on the methods you have here?
i do not do a lot of fish so any steps you could share and pics you have would be great.
Thanks!