My First Smoke

[Smoking Duck]

First smoking lesson:  There is no such thing as using too much bacon  ;) ;D

[Dex]

Ok, I think Im doing to do the chicken wraps on Saturday and a pork loin on Sunday.

I'll be using apple on the pork loin (thats all I have right now) Any tips so it doesnt turn out too dry? From my reading, I will be looking for an IT of 150 and ill do 2 hours of apple  and cook at around 200. Sound right?

Rub suggestions?

[Smoking Duck]

I take mine to an IT of 142-145 and let it FTC, which will bring the IT up a little more.  For rub, go with something simple if you want.  A lot of times, I simply go with Sea Salt, Pepper, Garlic Salt (or powder) and Onion Salt (or powder).  Or, you can try one of the rubs that are on the recipe site.  The beauty of smoking is there are so many ways to do something, which gives you so many excuses to smoke something  ;D

Be sure to take pics.......Mr. Walleye loves pics when he's at work and can't get anything to eat  ;) ;D

SD

[Dex]

I take mine to an IT of 142-145 and let it FTC, which will bring the IT up a little more.  For rub, go with something simple if you want.  A lot of times, I simply go with Sea Salt, Pepper, Garlic Salt (or powder) and Onion Salt (or powder).  Or, you can try one of the rubs that are on the recipe site.  The beauty of smoking is there are so many ways to do something, which gives you so many excuses to smoke something  ;D

Be sure to take pics.......Mr. Walleye loves pics when he's at work and can't get anything to eat  ;) ;D

SD

haha... I will be sure to take some. I was hoping that the UPS guy would be bring my Maverick ET-7 today. If not I may have to go to Lowes or something and just buy a cheap digital probe. Are there any good pre-made rubs I can buy? Any you have tried and really like? What should I do with the pork loin overnight? Mustard? Olive oil? Sorry, Im a newb  wanting to jump right in!

[Smoking Duck]

I primarily use olive oil before I put the rub on.  I suggest putting the rub (whatever floats your boat) on the night before and letting it rest in the frig.  Then smoke the next day.  I don't use made up rubs anymore, so wouldn't know what to tell you in that regards.  I find with pork loin, I don't like to mask the flavor of the meat that much so I keep it simple but there are many on here that do amazing things with their pork loins, so do a search of pork loins under the meat section and I'm sure you'll find something you like.

No need to apologize about questions.  We've all been there at one time or another (many times, I'm still there) and your excitement is fun to watch.  It's like when I go bowhunting for deer....I still get the thump in my chest from my heart pounding against it the same I did when starting out 25 years ago!  It's the excitement that keeps us going!

SD

[Dex]

Ok just got back from the store. Picked up a nice pork loin. Before I trimmed it it was just under 5 lbs.

I've got it rubbed and wrapped and its in the fridge. How long do you think this will take to cook? I will be using apple smoke, do you think 2 hours is enough? Or should I go more like 3 hours?

Let me make sure my specks are right. Cook at 220 until IT is 150? Should I FTC the loin when I take it out? If so, how long should I leave it sit? Do you need to spray the loin or anything from time to time when its cooking?

OH, and of course, I've been taking pictures. I will post tomorrow night when Im nice and full  :D

[Mr Walleye]

Be sure to take pics.......Mr. Walleye loves pics when he's at work and can't get anything to eat  ;) ;D

SD

::)  ::)  ::)  ::)  ::)  ::)  ::)  ::)  ::)  ::)

Actually, I really do!  ;)

Sure hard on keyboards and paperwork though!  ;D

Mike

[Smoking Duck]

I just like hearing you complain about it  :o ;) :D

[KyNola]

Dex,
Time in the smoke is a matter of personal taste.  2 hours would pretty much do it for me.  If you like a smokier taste go longer but my personal taste would say don't exceed 3 hours.  Other than your presonal smoke taste preference I think you are pretty much good on the temps.  Do you have to FTC a loin?  Nope but I am of the opinion that letting the subject of the smoke rest while tightly wrapped will help the smoke flavor permeate the meat.  FTC won't hurt at all but you don't have to.  Guys who are much more qualifed to advise you will be along shortly so take their advice.  I'm still learning from them.

Dex, just have fun and don't stress over doing everything "correct".  It will all turn out great and you will learn what you like.  Learning means you have to smoke more and more and more to get it how you want it.  That's the best part. :D

Cheers,
KyNola

[Habanero Smoker]

Hi Dex

I generally use 1:40 - 2:00 hours of smoke. I don't spritz with any thing, but using some apple juice helps develop flavor. Rotating the rack front to back half way through the cooking process is helpful for the meat to cook evenly. FTC is not necessary for loins, I generally will loosely tent while the meat is at rest. If you do FTC, I would use a lower IT; FTCing will increase the carry over. I generally use an IT of 140°F - 142°F and the carry over generally will bring it to around 145°F.

I just did a 4.5 pound loin (sirloin end; the part closest to the ham) with a cabinet temperature of 225°F and it took me 4 hours, but as KyNola stated there are too many variables.

[Dex]

Thanks for the feedback guys. I do have one last question (as of now)

The loin is the only thing I am smoking. What shelf should I put it on? Or does it matter? Put it somewhere in the middle?

[KyNola]

This is just my opinion but I would place it either on the bottom or next position up.  It is pretty cold where I am now so outside temp has a tendency to effect the temp my BDS will obtain and hold.  Lower placement simply puts the loin closer to the heat source.

[Smoking Duck]

I'm the same way.......in the winter, closer to the heat source.  In the summer, further away although I don't know why I do it that way since heat rises.  However, I'm not a rocket scientist so don't even know if that theory holds through whilst smoking.

SD

[ollavac_j]

Does anyone have any suggestions on how to get poultry skin from not getting rubbery?  I cooked a bird for Thanksgiving and just did up some hot wings this evening and both had real chewy skin.  Kind of hard to chew....

[Smokin Soon]

Do a search on "Big Easy" and you will see what some of us are doing. It is an oil-less infra-red cooker from Char-Broil. If you cant find it, I will send some links.