2 right hand gloves. No wonder they’re on sale.

 

 

 

Smoked my first meat on the new smoker today. A pair of pork tenderloins with a simple dry rub.

It's one of the fancy pellet smokers, where you set the desired temp and then it automatically regulates the feed of wood into the chamber.




This was after about 2 hours, finishing them at 250° after hitting 150° internally. Juicy and delicious.

 

Does it only cook sows?

 

Does it?

Thus far, yes.

Can it? I desire to prove otherwise in the coming days.

A friend of mine, experienced with this specific type of smoker, recommended pork tenderloins for the first cook, as they are relatively forgiving of mistakes. It took a few tweaks to the feed rate, for instance, to get it to be able to consistently hold 175-180° (a fairly low temperature) without porpoising,

 

 

 

 

Mount Rushmore, as viewed from the Canadian side:

 

Someone has been channeling Mad Magazine's Don Martin:

One Fine Day On A Guided Tour Of Mount Rushmore

 

^
That's EXACTLY what I thought when I saw the photo, I had that MAD magazine when I was a kid which was "MANY moons ago" - proves we have LONG memories @DeerHunter.

 

There's even an alternate version (not sure which came first, though):

 

 

 

My wife would say, "That's a ship."

 

Archimedes nutz.