I let my father pick out the first meal to smoke in my new Bradley which will be tomorrow night.
He wants pork loin smoked over apple wood I gotten from the forum here which we both love, including my uncle as well. We like the gentle apple wood for pork loin. Seems to compliment it well. I originally got this idea from bigcatdaddy for the record with his post on smoking pork loin a few months ago. 'Thank you bigcatdaddy'.
I was smoking this in my bullet. I am confident with the temps, especially now with my Maverick to accompany my Bradley, and going to use the rub seasoning I received from Yard & Pool. 'Which is the most awesome place that always has my business forever now'.
Here is the question. I have always filled my water pan in my bullet smoker with water. However, I do recall 'can't find the posts again though' some forum members said they sometimes filled their water pan with apple juice or even ginger ale?
This sounds like it might give the pork loin a little extra 'umph' for lack of better words.
Is this true? Or would this possibly hurt my Bradley with the sugars in the vapor? Or would it really make much difference that is even noticeable?
I did pick up a big jug of Mott's apple juice I was going to marinade the loin in anyhow but will have alot left over.
Thank you for any info regarding this. :)
Star,
yes the flavored juices .. or any other flavored drink adds a better zing to the taste of any meat, I personally have used orange juice, orange soda, root beer, apple juice, apple cider and all have been good ...
will never ever go back to bland plain water... for any reason...... im sure that others will chime in on thos as well
Yeah know...I have used beer...and wine infused spices....not really sure it made a difference (spice aromas yes...but not so much the sugar content of a soda or alcohol) . Seems like it should but don't remember tasting the difference? Others may differ in opinion...
Ya just cant do a bad pork loin in the Bradley! It's not gonna happen. I have done so many loins so many ways and they are all good. Do with your fav rub, I go heavy on garlic. Be carefull on the marinade, I have found that a loin does not need overnight, as it seems to absorb more than most cuts of meats. I also like some of the Injector stuff from these guys. They are all very good.
http://www.cajuninjector.com/ (http://www.cajuninjector.com/)
You do know that it didn't happen if there were no pics. Be sure to post picks of the inaugural smoke!
Star,
I read in an earlier post that your father has been a little down in the dumps lately. I can assure you that your father is about to break out of that even if for only a little while. Apple wood smoked pork loin is really good and so very easy. Not much I can add to what the other guys and gals have already said other than when the Maverick tells you the loin is at 145-150 degrees, it is done and get it out of there.
Have a great time and tell us all about it. I hope your father enjoys his first of many incredible meals out of your new Bradley. All the best to my fellow Kentucky smoker.
KyNola
The only time I don't add either juice or soda or beer to the pan is if I don't have any. I think it makes a difference, but that's just me. Sometimes, I'll cut JD with water. Seems like a waste of JD, but I think it makes a difference.
SD
Stargazer - My first smoke was also a pork loin with apple smoke. It was the best I have ever had. Let us know how it turns out!
Here is mine that I did....
http://forum.bradleysmoker.com/index.php?topic=8487.0
I recall reading information about whether there might be some benefit to placing other liquids in the bradley bowl. I used to do that with my Weber water smoker and that seemed to work pretty darn well, especially since the fluid is over a heat source. The posts I read here suggest that there isn't much benefit to doing that stuff since the bowl isn't over a heat source and the bowl's primary purpose is to extinguish spent pucks and catch grease.
That said, if you guys are getting enhancements from putting other stuff in the bowl, I'd like to hear more.
Good luck with the loin. I like apple with pork, but maple and pecan are other fun choices.
Where I think the benefit comes in is when the puck is extignuished in the bowl. Additionally, I also believe that with the bowl being so close to the heat source, some of the liquid is released in a steam-like way. I could totally be wrong about that, Sigs, however, I think now it is a psychological thing for me. The cost of the soda/juice/beer is so minimal I just prefer it with versus without. Now, if I'm spritzing with same liquid, I won't use it in the bowl as I think that's unnecessary. But, if not getting any spritz, it goes in the bowl for me.
But, heck, I'm sort of a nit-wit, so take that for what it's worth ;) ;D
SD
I'm with Consigs...I'd love to know if there is a flavor difference. Or even a meat (or whatever you're smoking) aroma difference?
I really don't know if adding anything to the water bowl enhances anything, but I really do think it is a level of protection during those overnight smokes with a box full of butts. On a long haul It will protect the meat from getting any of that bitter from spent bisquettes. I do 4 hours of smoke on butts, and that's a bowl full. Just my thoughts.....
Quote from: La Quinta on December 12, 2008, 07:55:57 PM
I'm with Consigs...I'd love to know if there is a flavor difference. Or even a meat (or whatever you're smoking) aroma difference?
My wife thinks there is, so I guess that's another reason why I do it. I have to now ;D