This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Old smoker excited to be a part of this great forum!

  • Filter
  • Time
  • Show
Clear All
new posts

    Old smoker excited to be a part of this great forum!

    I have access to a convection oven which has a smoker insert. The temperature, humidity, and fan speed are all adjustable. I was asked to smoke a pork loin. Any suggestions on technique/rubs/marinades? Any help would be greatly appreciated.Thanks in advance.

    How much smoke will that thing put out?


      I’ve used various recipes and rubs for pork loin - one way I’ve done it that was top notch was to stuff it with canned apple pie filling and top with some more of the apple pie filling and some brown sugar. I always dry brine overnight too, with salt or with whatever rub I want to use.

      For technique - pork loin is best cooked to 140-145 at the most, otherwise it is dried out. If you pull at 140 internal temp, carry over cooking will take it to 145.


      • Skip
        Skip commented
        Editing a comment
        +1 on don't overcook.

      • LA Pork Butt
        LA Pork Butt commented
        Editing a comment
        +2 over cooking will dry it out. Switching to a Boston Butt might be a better choice for smoked pork.

      • EdF
        EdF commented
        Editing a comment
        Which also means you're not going to get a lot of smoke flavor. But that's fine, because loin is a delicate kind of cut flavor-wise.

      Not sure what a convection oven with smoker insert is capable of ... but here’s some good reading material: https://amazingribs.com/tested-recip...ork-loin-roast


        Welcome to The Pit.


          Roll fillet it, stuff with crawfish, diced jalapenos, jack cheese, and boudan. Roll back up, and coat I Cajun seasoning. Wrap in the sliced bacon and smoke with hickory at 225° until 135° remove and let carryover take it up to 140-145°. Then let cool back down while you crank the pit up to 500° convect with no water, no smoke. Put back in oven for about 10 minutes to crisp the bacon (maybe less). Remove slice and serve with grits. Cook directly on the racks with the pan below to catch drippings.


          • fzxdoc
            fzxdoc commented
            Editing a comment
            I think my stomach just fell in love.


          • klflowers
            klflowers commented
            Editing a comment
            Damn, man!!!! I need a luv button for this post.
            Last edited by klflowers; March 7, 2020, 11:23 AM.

          • 58limited
            58limited commented
            Editing a comment
            Made this awhile back, definitely worth it!

          Dont have any help, sorry. But this is a great forum. Welcome from Virginia!


            Welcome from Maryland


              Welcome from Minnesota.


                Welcome to fun in the Pit from Dallas!


                  Greetings from South Africa


                    Is your smoker old or you, LOL welcome to the best BBQ forum. Watch temp's as other's have said. Easy to dry out.


                      Welcome to the Pit!


                        Welcome to the Pit from the Okanogan Valley of Washington state.

                        Along with tips, techniques, and recipes about BBQ we have a lot of fun.

                        If you like music, go to this thread to hear what others are listening to and share what you like.

                        For jokes, go to this thread.

                        And here to enjoy some beautiful sunsets.

                        Go to this thread to post where you work and what your hobbies are and get to know other members here.

                        We are happy to have you along and looking forward to your participation.


                          Wow! You rate! You get a dynamite recipe with yer welcome committee. Eat good & have fun!



                          No announcement yet.
                          Rubs Promo


                          These are not ads or paid placements. These are some of our favorite tools and toys.

                          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                          Use Our Links To Help Keep Us Alive

                          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                          Grilla Pellet Smoker proves good things come in small packages

                          We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                          Click here for our review on this unique smoker

                          The Cool Kettle With The Hinged Hood We Always Wanted

                          Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                          Click here for more about what makes this grill special

                          Groundbreaking Hybrid Thermometer!

                          Thermapen One Instant Read Thermometer

                          The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

                          Click here to read our comprehensive Platinum Medal review

                          Compact Powerful Sear Machine For Your Next Tailgater

                          Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                          Click here to read our detailed review and to order

                          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                          This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                          Click here to read our detailed review

                          GrillGrates Take Gas Grills To The InfraredZone

                          GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                          Click here for more about what makes these grates so special


                          Comprehensive Temperature Magnet With 80+ Important Temps

                          Amazingribs.com temperature magnet
                          Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                          Click here to order.