Rookie in Kansas City, Missouri

Discussion in 'Roll Call' started by bruce71, Apr 6, 2014.

  1. Hey Everyone,

    Just got a my first smoker for Christmas, and I'm trying it out for the first time today.  Well, I seasoned it last weekend, so I'm about to start for real today.  I'm going do a second season on the grates because I wasn't fully satisfied with where I kept the temperature at during the last part of the seasoning process last weekend.  I ran out of charcoal and the temperature dropped during the last hour.  I figure that it can't hurt.  Plus I'm using bacon grease this time instead of vegetable oil, so that has to make it better, right?

    I'm going to be smoking a pork loin.  I figured this would be a easy starting point, but I don't really know.  :)  I'm going to put "Kansas City's Cowtown "The Squeal' Hog Rub" (of Oklahoma Joe's BBQ fame) on it here in a few minutes, then let it sit for a bit while I get the smoker ready.    

    I bought mesquite charcoal and hickory wood chips.  Am I committing a cardinal sin?


  2. Hey Bruce

    Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

  3. waterinholebrew

    waterinholebrew OTBS Member SMF Premier Member

    Welcome, see ya around the forum !
  4. Hello and welcome Bruce, bacon grease makes everything better. Any pictures of the pork loin and how did it turn out /

    Gary S
  5. The pork loin was amazing.  Nice pink smoke ring and everything.  No pictures tho.  Sorry about the long delay in replying.  

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