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Guest
Guest
I fired up my small grille today that I use for smoking small cuts of meat, I cooked two pieces of pork loin that Spur bought for me the other day at Sam's club. The pork loins over there are huge and you can cut 3 pieces like the 2 shown in the pictures from one pork loin, I didn't cook all three because of not enough room on the small grill. The grill i use has no name but i have had it for around 40 years and it is still in good shape and it is made from cast aluminum and some of you might still have one of these grilles in your shed, I use it mainly for steaks, chicken, and in this case smoked pork loins. The grille has 2 vents in the lid and 2 vents in the bottom, I build a small charcoal fire over one of the vents in the bottom and I close the other vent in the bottom. I open a vent in the lid over the meat and close the other vent in the top, this gives the smoke an "s" route to get out of the grill which cooks the meat. These loins were cooked around 6 hours. I patted the loins with Tone's steak seasoning that can only be purchased at Sam's or on ebay where I bought mine. I used some small limbs from my apple tree today for the smoke flavoring and it turned out perfect in every way, we ate about half of one of the loins tonight. I am including 4 pictures showing the grille open, closed and 2 pics of the finished product. Ps..I forgot to tell you about the pan of water that I place over the small fire, this adds moisture to the meat as It cooks.
