Newbie from the Ozarks

Discussion in 'Roll Call' started by cstoddard, May 28, 2014.

  1. Hi all,

    I'm Cathy from SW Missouri.  I love to cook for my family and my husband adores pulled pork so I now have an Oklahoma Joe's Longhorn smoker.  I didn't want to spend a LOT of money but wanted a capable smoker and the reviews here helped me make my choice.  I got the smoker setup this afternoon and am planning on smoking a pork loin tomorrow for fellowship dinner at church.  How is that for over-confidence - LOL!!!  I have "faked" many smoked pork loins in the oven so that can be my backup plan.

    I have read about sand in the fire box, bricks lining the bottom of the smoker, all kinds of accessories, etc.  Where do I go to start?

    I DID add another thermometer to the other port in the smoker.

    Thanks for all the help.
  2. Hey Cathy, glad you joined up. There is a ton of information on here, look through the different forums and post.  On the pork loin, watch it pretty close, it is a very lean piece of meat that can dry out if not careful.   Good Luck and welcome

    Gary S
  3. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]  Cathy!
  4. Thank you Gary!
  5. Thank you Joe!
  6. big andy a

    big andy a Smoking Fanatic

    Welcome Cathy.  Though I live in California I was born in Springfield so I have some of that Ozark blood in my veins.  Sign up for the 5 day e-course on this site for the basics and then go from there.  Good luck with the pork loin.
  7. Welcome to the group. Pork is a great smoked meat. Not sure what kind of wood you plan to use but Hickory, Apple, and Cherry all work will with Pork. If you plan to pull it you need to cook to 200 degrees and a temp probe is the best for that. Good luck and keep smoking.

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