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Discussion Starter #1
found a nice pork loin for a cheap 4.86...going to make smoked pork loin sanwiches with avocado and a spicy mayo concoction and bacon for monday night football...

my smoking chips...one handful of each oak and cherry and half a handful of mesquite...


the roast...i am using the rib rub i posted in a previous episode...


next pics in a few hours when it goes on the smoke...
 

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95 civic ex coupe
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all this food you are making looks soo damn delicious... i have a smoker bbq but i cant figure out the right way to do it with the wood chips, do you use charcoal in the side pit then throw the chips on top of the charcoal? or do you light the wood on fire and let them smoke?
 

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Discussion Starter #8
all this food you are making looks soo damn delicious... i have a smoker bbq but i cant figure out the right way to do it with the wood chips, do you use charcoal in the side pit then throw the chips on top of the charcoal? or do you light the wood on fire and let them smoke?
smoking meat forums...

i soak my chip in water or wine....get the coal going to the desired temp...throw 2 handfuls of chips in every 30-40 minutes for the first two or three hours of smoke...
 
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