Well I had I first experience with the smoker tonight, and thought I would share some pics!
Picked up a Pork Loin. Trimmed all the fat off of it.
(http://i7.photobucket.com/albums/y251/ndexter/IMG_0824.jpg)
After all the fat was trimmed off, I rubbed it down with a mixture of extra virgin olive oil and garlic.
(http://i7.photobucket.com/albums/y251/ndexter/IMG_0825.jpg)
Then I took a dry rub and rubbed it down with that.
(http://i7.photobucket.com/albums/y251/ndexter/IMG_0827.jpg)
Wrapped it up tight with stretch wrap and put it in the fridge for the next 18 hours. The next day around lunch, I took it out to get it to room temp. while the smoker heated up.
(http://i7.photobucket.com/albums/y251/ndexter/IMG_0828.jpg)
Going in the smoker.....
(http://i7.photobucket.com/albums/y251/ndexter/IMG_0829.jpg)
Did 2 hours of apple smoke and went to an IT of around 143
(http://i7.photobucket.com/albums/y251/ndexter/IMG_0830.jpg)
It was done early, so I did the FTC. Kept it hot until we were ready to eat about 3 hours later. Here it is out of the cooler and ready to eat. DAMN WAS IT GOOD! The best pork loin I have ever had. You could cut it with a fork. So so juicy and just perfect! Can't wait to smoke something else!
(http://i7.photobucket.com/albums/y251/ndexter/IMG_0831.jpg)
Oh, and just as an after thought. Has anyone else noticed that in the "final picture" we always tend to leave the knife in the picture?
Congrats Dex! Looks fantastic!
Your "Hooked"! ;)
Mike
Great lookin loin there Dex! Whats next? ;D
Nice....Nice....Nice!
C
Very Very nice Dex. Yeah we leave the knife in the pic to show off our culinary toyools, and to show perspective.
Well done, Dex! I always keep the knife close by to fend off the wife who likes to pick before I'm ready to serve ;D
WOW Dex...congrats...pork is not the easiest thing to master as a first smoke...good for you...you are well on your way to some amazingly delicious food dude...you're gonna have a lot of fun!!! ;D
Need to have the knife for "scale." Just like in Field and Stream: we need something there to show how grand the project was. ;D
Plus, nice knife set. More importantly, that loin looks delicious!
Cheers!
Glad everything work out. Looks good. What was your cabinet temperature and how long did it take to finish?
The cabinet temp was set at 220. Only took about 3-1/2 hours to cook. My Maverick hasn't arrived yet, so I had to go buy a digital probe. I somehow was able to not keep peeking on it. I'm glad I checked it when I did, because it was perfect and ready to come out!
Dex,
Looks awesome.
Deb
Nice Job Dex.
Dex,
Really nice job. As Mike said, you're hooked.
10.5, "toyools"? :D :D :DLove it because it is oh so true.
KyNola
Looks great. Amazingly clean smoker, mine was black after the first smoke.