All,
Got a 3lb pork loin and sausages (Polska Kielbasa & Apple Sausage) to toss on the GOSM today. Dry rubbed the loin last night and put in fridge to rest.
Put all sausages in to start at 130F for 1 hour and kept the smoker door cracked since the lowest flame with it closed kept at 180F. Raised the temp 1 hour later to 150F, then to 160F the 3rd hour, and finally 170F the 4th hour so as not to render the fat prematurely. Used a mix of cherry and maple chips, changing every 1.5 hours. Pulled half of the sausages out and finished on the grill to brown.
At this time, I put in the pork loin and smoked for about 4 hours, along with the remainder of the sausage.
The loin was very juicy and tasteful. I would have liked to see more of a smoke ring & taste for that matter on the meat. I've had similar experiences with smoking spares. Food was delicious, needless to say. By the way, those are home made polish-style dill pickles my dad made at his house.
Got a 3lb pork loin and sausages (Polska Kielbasa & Apple Sausage) to toss on the GOSM today. Dry rubbed the loin last night and put in fridge to rest.
Put all sausages in to start at 130F for 1 hour and kept the smoker door cracked since the lowest flame with it closed kept at 180F. Raised the temp 1 hour later to 150F, then to 160F the 3rd hour, and finally 170F the 4th hour so as not to render the fat prematurely. Used a mix of cherry and maple chips, changing every 1.5 hours. Pulled half of the sausages out and finished on the grill to brown.
At this time, I put in the pork loin and smoked for about 4 hours, along with the remainder of the sausage.
The loin was very juicy and tasteful. I would have liked to see more of a smoke ring & taste for that matter on the meat. I've had similar experiences with smoking spares. Food was delicious, needless to say. By the way, those are home made polish-style dill pickles my dad made at his house.
