First Day Smoking - let's see if I got this right. =)

Discussion in 'Roll Call' started by smoking wifey, Dec 30, 2011.

  1. Hey there, my name is Megan and today is my first day of smoking. =) I got my husband a small charcoal/wood smoker for Christmas and I am the one who will be using it.

    So a little bit about me - I am married with 2 kids, I live in Virginia and I own my own photography business.  I love to read (loving the Zombie books now), watch corny movies, bake, and take pictures.

    As I mentioned above today is my first day of smoking. Yesterday we built the smoker and cured it (wow that was fun). We also put our pork loin in a bowl to marinate overnight. Talk about starting with a crazy piece of meat, my hubby chose a 10lb pork tenderloin, hope it turns out okay.  I am going to smoke it at approx. 250, until the internal temp is 165 (I think that is what I read is the correct temp).  I will let you all know how it turns out later today.

    I look forward to learning more about smoke, I think I can enjoy this type of cooking. =)
     
  2. mballi3011

    mballi3011 OTBS Member SMF Premier Member

    [​IMG]

    First off welcome to SMF there Megan. You'll really like this place for there are a bunch of really good folks here that would just love to help you with just about anything to do with smoking meat. Then if you have any questions you just post them here or yu can try in chat for a faster answer. If you are really new to all of this I would recommend that you look up and take the e-course. It is free and it will also give you the basics on smoking. So with all that said now go and get something to smoke.

    Welcome To Your New Addiction
     
  3. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]  Glad to have you with us!

    It sounds like you have a pork loin, not a tenderloin. There are several ways to prepare them, but any way you choose I would only take the internal meat temp to 140. Then wrap it in foil & let is rest on the counter. The carryover heat will take the IT to 145, which is the USDA safe recommendation for pork. If you cook it to 165 it will be dry. You can look at how I did a bacon wrapped stuffed pork loin in my signature line. It's not hard to do & very tasty. Good luck.
     
    Last edited: Dec 30, 2011
  4. jrod62

    jrod62 Group Lead OTBS Member

    [​IMG] to SMF.  Like Al said take it to 140 and let it rest. It will turn out great.
     
  5. roller

    roller SMF Premier Member

    Welcome and congrates on coming over to the smoke world....Good luck on your first smoke. I like to foil my loins after they reach It for a couple of hours....Glade to have you here...
     
  6. Welcome aboard Megan!

    There are so many experienced, friendly, helpful folks that will be able to answer an questions.

    Please let us look over your shoulder by sending photos of your rig, and your efforts as well

    Good luck!
     
  7. [​IMG]What al said was spot on.Temps from 220-250 should turn out great.
     
  8. Well I ran into a few problems. First, the temp stayed pretty consistant for a while and started to drop. Finally it went below 200 so I wasn't sure what to do. I didn't want to open the smoker but I needed to add more wood. Well it was down hill from there and I think we will finish our pork in the oven. I can't get the temp to stay the same. =(

    Second issue is my husband. He wont leave the darn thing alone. =(

    M
     
  9. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    What smoker do you have? You should be able to add some hot coals to it to get the temp up. Do you have bottom & top vents. The top vent should be open 100% & you regulate the temp with the bottom vents. Open them & the temp goes up, close them and the temp goes down.
     
    Last edited: Dec 30, 2011
  10. sprky

    sprky OTBS Member

    [​IMG]  to SMF. You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. I suggest you take  the 5 day e-course on smoking its chuck full of great info.Smoking Basics 5-Day eCourse

    Good luck on your smoke. Post lots of Q-view
     
  11. fpnmf

    fpnmf OTBS Member

    Fl
    Welcome..

    This site has tons of info.

    I suggest you spend some time reading all the different forums and the WIKIs.

    Ask questions and use the handy dandy search tool for specific interests!!

    Take the awesome free E-Course!!!

    Have a great day!!!

    Craig

    http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
     
          Make bacon the easy way!!

    http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451

    http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
     
  12. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    OK that is more of a grill than a smoker. To smoke on that you need to start a small fire at one end & put the meat on the other end. I do a lot of smoking on a Weber Kettle & the same principals apply. Keep the top vent open all the way & control the heat with the bottom vent, in your case I think the bottom vent would be on the side. If this is true you would want the fire next to the vent on the side & the meat on the other end. If you do not have any intake vent & only the vent in the top then you bought a grill. You can still get some smoke on your food, but controlling the temp is almost impossible with out  a bottom vent.
     
     
  13. scarbelly

    scarbelly OTBS Member

    Hello Megan [​IMG]to SMF - Al is steering you in the right direction. Good luck and be sure to post up some qview so we can help
     
  14. Welcome to the forum Megan
     
  15. Welcome to SMF and Happy Smokin!
     
  16. I love that your husband got a smoker, but you are doing all the cooking on it!  Sounds like the gift that keeps on giving!  All my wife does is roll her eyes when I start talking about firing up the smoker!!
     
  17. Welcome! I believe you can get an add on firebox for that grill to make it an offset firebox smoker. That will allow you a bit more control, an you won't have to open the main smoking chamber to add fuel. Of course, it's more expensive than the grill, but what are you gonna do?

    Being a photographer, I'm sure you'll have lots of Qviews to share.

    Hope the loin turned out well.
     

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