First run with the WSM - BBQ Central

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Old 12-30-2006, 10:41 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, 10:43 AM   #2
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Chutney looks great how about posting the recipe?
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Save the gas for the criminals Q with wood...

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Old 12-30-2006, 11:05 AM   #3
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Are the two chimneys for the wsm ?
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Old 12-30-2006, 11:23 AM   #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, 11:25 AM   #5
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I told that boy to use the Minion Method...
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Old 12-30-2006, 11:31 AM   #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, 11:41 AM   #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, 11:52 AM   #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, 11:58 AM   #9
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Hey Bill is that a cork your therm is running through?
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Old 12-30-2006, 12:04 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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