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Pulled them off the smoker early this morning a after 11 hours of cold smoking (around 60 degrees). Will refrigerate them for a couple of days and then slice and vacuum pack.
Just loaded up the old dog Big Chief with 10 lbs of pork bellies and apple wood pellets in the AMNPS, first time combo for me. Love the AMNPS and usually use the Big Chief for salmon and Lake Trout. Should be good after an 8 day cure or Quick Tender and brown sugar. Love the Amazen smoker, use...
Mike,
Yes, the additional shelf was a DIY last Friday. I used 1 1/2" angle iron and cut it with a steel blade on my hand jigsaw. I had to notch it for the chimney on the right and temp probe on the left. I purchased a 16" x 25" grill grate at Menards and cut that so it fit. Do not cut to...
Dirtsailor,
Yes, it sounded strange to me too but the oak burns very clean with a light flavor. Adding the apple woood in the tube adds a nice rounded flavor to the pork loin or prok ribs.
So MS,
I took the internal temp to 160 and they came out very good.
Thanks for all the nice...
Here's few pictures from today's smoke on the Traeger. I added a second shelf the other day and it works great. I did two 16lb. briskets Friday night and they turned out perfect. Followed it up with the pork loins today. All went into the freezer whole for a holiday party in December (...