- Nov 17, 2007
- 7
- 10
Hi,
Today I finished up the smoker I started yesterday.
It consist of a New Holland Grill I picked up off the curb a couple years ago and a Grand Gourmet brand
Portable smoker grill I bought at Meijers last night for 40.00. Add 25.00 for temp probe, 2000 degree fireplace
sealer and some random hardware and I have a 65.00 horizontal smoker.
Of course throw in all the priceless info I have picked up on this site in the last couple days.
I smoked my first piece of meat today and it came out great. This was a test run for the Thanksgiving turkey.
I used about4.5 lbs of Cowboy brand hardwood charcoal started with the minion method.
The outside temp was 54 at the start of the smoke and 46 at the end.
I started out with to large a fuel load so keeping the temp down was a chore till some burned off.
Once it settled down, it was pretty easy to maintain 225 to 235 with an occasional stirring of the coals
and one small addition of fuel 2/3 of the way through. I also used some hickory chunks.
Total cook time for the 2.75lb loin roast was 3.5 hours and it was removed when it reached 155 internal.
I allowed it to sit 20 min before slicing. It had a nice smoke ring and was very tasty and moist with no tenting.
Smoker after 20 min of use. I am going to add a brace for the firebox so it does not just hang there.
Firebox open and closed with my quick and dirty damper to be improved upon later.
Pork loin roast cooking.
Loin done after resting for 20 min.
Loin sliced notice smoke ring and juices. It was nice and moist.
Time to eat.
Gene
Today I finished up the smoker I started yesterday.
It consist of a New Holland Grill I picked up off the curb a couple years ago and a Grand Gourmet brand
Portable smoker grill I bought at Meijers last night for 40.00. Add 25.00 for temp probe, 2000 degree fireplace
sealer and some random hardware and I have a 65.00 horizontal smoker.
Of course throw in all the priceless info I have picked up on this site in the last couple days.
I smoked my first piece of meat today and it came out great. This was a test run for the Thanksgiving turkey.
I used about4.5 lbs of Cowboy brand hardwood charcoal started with the minion method.
The outside temp was 54 at the start of the smoke and 46 at the end.
I started out with to large a fuel load so keeping the temp down was a chore till some burned off.
Once it settled down, it was pretty easy to maintain 225 to 235 with an occasional stirring of the coals
and one small addition of fuel 2/3 of the way through. I also used some hickory chunks.
Total cook time for the 2.75lb loin roast was 3.5 hours and it was removed when it reached 155 internal.
I allowed it to sit 20 min before slicing. It had a nice smoke ring and was very tasty and moist with no tenting.
Smoker after 20 min of use. I am going to add a brace for the firebox so it does not just hang there.
Firebox open and closed with my quick and dirty damper to be improved upon later.
Pork loin roast cooking.
Loin done after resting for 20 min.
Loin sliced notice smoke ring and juices. It was nice and moist.
Time to eat.
Gene
