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Old 12-30-2006, 11:41 AM   #1
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First run with the WSM

Got the 4 pork loins in an apple/orange juice brine sence yesterday. Getting ready to fire up two chimneys of kingsford. I have apple wood for the smoke. Been making an apple/rasin chutney to top the loins after they have been cooked and sliced. Here are the pics of the chutney.

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Old 12-30-2006, 11:43 AM   #2
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Chutney looks great how about posting the recipe?
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Old 12-30-2006, 12:05 PM   #3
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Are the two chimneys for the wsm ?
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Old 12-30-2006, 12:23 PM   #4
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I hope one is for the WSM and the other is for petunia...
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Old 12-30-2006, 12:25 PM   #5
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I told that boy to use the Minion Method...
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Old 12-30-2006, 12:31 PM   #6
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Quote:
Originally Posted by Greg Rempe
I told that boy to use the Minion Method...
I am using Bruces method. Have to get temp up to 300*.
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Old 12-30-2006, 12:41 PM   #7
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Quote:
Originally Posted by brian j
i think it's called wfo (Wide F#cking Open). why would you smoke a pork loin? [smilie=a_whyme.gif]
So, usiing that method, I assume no water or sand in the pan ? Or even no pan ?
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Old 12-30-2006, 12:52 PM   #8
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[quote=john pen]
Quote:
Originally Posted by "brian j":1y9kvjbb
i think it's called wfo (Wide F#cking Open). why would you smoke a pork loin? [smilie=a_whyme.gif]
So, usiing that method, I assume no water or sand in the pan ? Or even no pan ?[/quote:1y9kvjbb]

Nope, Got some water in the pan.

I had to cut them in 1/2 to make them fit. Sprinkled a little Wolfe Rub O on them.

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Old 12-30-2006, 12:58 PM   #9
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Hey Bill is that a cork your therm is running through?
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Old 12-30-2006, 01:04 PM   #10
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Quote:
Originally Posted by wittdog
Chutney looks great how about posting the recipe?
http://www.bbq-4-u.com/viewtopic.php?p=101118#101118

Quote:
Originally Posted by Puff
Hey Bill is that a cork your therm is running through?
Yep Puff, it sure is. I widdled it down and drilled a hole in it.
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Old 12-30-2006, 01:05 PM   #11
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I dunno where Bruce had his probes, but it's gunna be up to 15' hotter up at the top of the dome.
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Old 12-30-2006, 01:07 PM   #12
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Quote:
Originally Posted by Bill The Grill Guy
Quote:
Originally Posted by wittdog
Chutney looks great how about posting the recipe?
http://www.bbq-4-u.com/viewtopic.php?p=101118#101118

Quote:
Originally Posted by Puff
Hey Bill is that a cork your therm is running through?
Yep Puff, it sure is. I widdled it down and drilled a hole in it.
That is a great idea!
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Old 12-30-2006, 01:07 PM   #13
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Looks good Bill.....you gotta WSM full o meat there.....good luck with the smoke!!
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Old 12-30-2006, 01:38 PM   #14
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Looks like a great start. Keep them pics coming!
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Old 12-30-2006, 01:53 PM   #15
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I'm not discounting any particular method, but you should be able to get the temps up to 300* easily, even with half a chimney. Two chimney and that WSM should be screamin' hot!

Bill just a suggestion, I'd just let the probe hang through the hole. You're blocking your exhaust by 1/3 by putting the cork in the hole. It might not make a difference, but it might. Just my .02.

The chutney looks great, I may try that on the pork loin I bought yesterday on Monday.
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Old 12-30-2006, 02:08 PM   #16
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Brian at 300 some odd degrees he's not smoking it just doing it indirect on the WSM...
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 12-30-2006, 03:52 PM   #17
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Quote:
Originally Posted by wittdog
Brian at 300 some odd degrees he's not smoking it just doing it indirect on the WSM...
Good point Dave!!


Hey Bill, what's up?? Where's the pic's?? How are things going??? Inquiring minds want to know!!
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Old 12-30-2006, 03:58 PM   #18
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Good point about the cork
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Old 12-30-2006, 04:20 PM   #19
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I heard the cork was done....bark on the outside, tender on the inside!
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Old 12-30-2006, 04:21 PM   #20
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Quote:
Originally Posted by Captain Morgan
I heard the cork was done....bark on the outside, tender on the inside!
did he foil it ?
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