New to Q..

[Conszp]

Very new to slow cooking with charcoal... Just turned 40 and figure id slow my life down and cook a little slower....Just got setting done putting together my char griller duo w/sfb... Not to happy how the side box sits, a little crooked .. I'll have to figure something out on that.. But I have a pork loin I'm planning on smoking this weekend.. I hear it can be challenging since it has low fat.. Any suggestions on how to do it? Someone told me to use bacon on top of it .. Also do I need to season the smoker first before I use it?

[Texas-Hunter]

Welcome to Smoked-Meat... Take a look at this tread on some mods for your smoker.. LINK

As for the loin, YES drape bacon across it so it will not dry out..

[northern greenhorn]

Hello

Welcome, to s-m, you're gonna love this addiction, and yes you're gonna want to season your smoker before you use it, and give it a trial run, to familiarize yourself on controlling your temps.

[gooose53]

Welcome to the most informative smoking website on the net!!!

[Bbqgoddess]

your new smoker is my old evelyn... love her!
Yes season her first... the first mod I would suggest is the charcoal basket, its easy enough and it will get ya thru your loin! Don't forget to post up your food porn... we are big fans of the food porn!

[Conszp]

Great stuff . Can't wait till Sunday .. I'll do a test run of a full basket on Saturday .. Not sure how long it will take so I'll start early Sunday morning and hopefully have it done it time for the late football games on Sunday..

Smoked meat, football and a few beers ... Does life get any better .. Can't wait..

[Uncle-Honky]

Welcome to the forum! I see you are all ready ,to drag up a cooler and cannon ball your way, into some thin 'n blue!

[Bassman]

to Smoked-Meat. We're glad to have you here.

[DDave]

to the forum.
You came to the right place for help and hints and tricks. Don't be shy about asking questions.

And take lots of pictures. We like pictures.

Dave

[Richtee]

Welcome to Smoked-Meat! Be sure to look thru the Pork forum...quite a few awesome loins in there... for ideas and tips. Biggest one I can give... don't go over 150° internal temp on it... you DO have a good meat thermo, right?

[ALX]

..keep in it....

[SmokinLee]

It's a great place to learn......and fun too!

[DennyD]

Greetings Conszp! Look forward to hearing about your first cook. As Rich said, don't go over 150° intenal temp, so keep close tabs on the temp once it hits around 135°. I try to take pork loin out around 145°. Tender and juicy at that temp. Make sure to let it rest about 1/2 hour before cutting into it.

[crusty ol salt]

welcome aboard glad you stopped by

[BrewMasterJosh]

glad to have you here. Great site, lots of help available just ask!!