Bill The Grill Guy
Master Chef
- Joined
- Jan 17, 2005
- Messages
- 5,454
a new WSM owner.
I have 4 whole pork loins to cook for our FD shift party on saturday. I was thinking about doing a apple cider brine for 24 hours then giving them a healthy rubbing of WRO and smoking them at higher temps than normal. And finishing them with an apple chuttney.
I would like to try out the new WSM but not sure if they will fit or if I should try it out on my co-workers.
Any thoughts?
I have 4 whole pork loins to cook for our FD shift party on saturday. I was thinking about doing a apple cider brine for 24 hours then giving them a healthy rubbing of WRO and smoking them at higher temps than normal. And finishing them with an apple chuttney.
I would like to try out the new WSM but not sure if they will fit or if I should try it out on my co-workers.
Any thoughts?