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Northwest Iowa | I've got an old charcoal fired smoker. Load the bottom with charcoal then there is a suspended pan with water in that. That will steam during the process. I throw some apple wood chunks on the charcoal. Stir the charcoal often to knock off the ashes and add some more every hour. The pork chops with some seasoning and basil flavored olive oil will take about 3 hours. Pork loin is all day. Can barely get the pork hot enough but sometimes finish in the crock pot. Never dried out. Very low tech and a little maintenance but real tasty. | |
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Pellet smoker
