Christmas Pork Loin

[Pork Belly]

The Christmas loin was hot smoked. The Loin in the bacon picture was cold then hot smoked along with the bacon.

[Barrel99]

You say that you cold smoke at 100 for 14 hours after the smoke started at 175. How long did the wood continue to smoke at that temp. I would think the wood would have died out, since at 100, the heater is not going to come on very much.

[Pork Belly]

The plan was to cold smoke for 12 hours but I overslept causing it to go to 13. The was the faintest little wisps of smoke at thee top vent but the box was full of smoke when I opened the door. I let the meat and smoker cool before I started the hot smoke at 175 until an IT of 150.

In the past I smoked my bacon at 200 until an IT of 150, but wanted maximum time in the smoke so I went lower. The second hot smoke was 8 hours long.

[Barrel99]

That  really surprises me that the smoke lasted that long. Especially since you only let it just begin to light up at 175 and then lowered it. Nice to know.