First pork loin

Tenpoint5 · July 17, 2012, 06:53:42 PM

Nice looking pork there my friend

OU812 · July 17, 2012, 07:43:13 PM

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

dman4505 · July 17, 2012, 09:04:59 PM

Looking good, but where was our invite to sample?
Ya done good

Don

ClarkstonMark · July 18, 2012, 03:32:10 PM

Krom, How long did you smoke those loins?

rajzer · July 18, 2012, 09:59:31 PM

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.

Krom357 · July 20, 2012, 07:37:45 AM

Smoked them for about 3 1/2 hrs with applewood What wood do you use on your seafood

rajzer · 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.

cajunboudreaux · July 20, 2012, 08:41:23 AM

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

Smoker John · July 20, 2012, 03:49:41 PM

Nice job on the loins

Krom357 · July 20, 2012, 05:15:29 PM

Ty I was pleasantly surprised that I did not screw them up. Can't wait to do ribs

hough16 · August 04, 2012, 06:05:55 PM

A long flue would increase the draft though the smoker, my concern would be not enough smoke or temperature.

Sent from galaxy S2

Up In Smoke · August 04, 2012, 06:18:58 PM

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!