Ok, well on Friday night Kim and I went to Wal-Mart for something or another. While we were there I happened to come across smoker on DEEP clearance. I said to myself "self you know you cant live without that, especially at that price", so of course it magically jumped into the shopping cart.
So Saturday I finally assembled all the pieces and actually read the instruction booklet thingy (I know borderline grounds for turning in my Man-Card). After setting it out on the front porch and heating it to cure it was off to the market to find an hunk of meat to attempt to smoke for the first time. We settled on a 2 1/2 lb pork loin and looked forward to Sunday.
I will not bore you with all the details of the day or the prep, but at around 4:00 I finally set the loin to smoke.
A blend of both Hickory and Apple woods, 1/2 a bottle of some white wine I had in the frig and some water in the bowl, and a light (McManus style) dusting of Garlic Salt and Pepper, I began my patient wait for it to finish.
Now most of you know me well enough to know that patience in not only not my strong suits but I even had to ask Kim how to spell it. But i will say that as hard as it was to allow it to slowly cook for 3 1/2 hrs, it was oh so worth it.It is amazing what some time, some heat and a lot of smoke will produce.
Christopher had nothing but rave remarks and Kim, well lets just say she was real quiet while we ate. I do have to say I did a damn fine job for my first attempt at using a smoker. Here is a picture of the finished product just before we 3 devoured it, not even any scraps for Kipper.
Next weekend maybe a couple of Chickens will have to get smoked.
Oh and yes Mom I have already figured out a way to add it to the Pop-Up. LOL