Should have had a smoker like this a long time ago!

[ZoomByU]

I am thrilled to become a part of the Smokin It family and forum. Just received a Model 2 and am excited to try it out. Have read a lot of posts on here and you guys all act like one happy family with a little bit of ribbing (no pun intended) amongst the family members. I can see I have a lot to learn, but it appears I will learn from some of the best. Thanks for all the sharing you guys do on here.

 

[BedouinBob]

Greg, welcome from Colorado! You will love your #2. Can't wait to see your first smoke! 

 

[ZoomByU]

Thanks Bob. Have a small chunk of pork loin about done for supper. Wife wants me to cook more, so what better way! I know from reading the forums that small portion smokes are a little tougher to handle, but it's what was in the freezer. I have a couple of briskets in the freezer from the last couple times I got beef done at locker plant. Looking forward to running those through the smoker.

 

[Limey]

Hi Greg and welcome from the Florida Keys. Great forum and a great bunch of knowledgeable participants.

 

[DivotMaker]

Welcome, Greg!  Great to have you with us!  Btw - the "small cuts" rule really only applies to pork butts and briskets...basically, anything that will go through a "stall," where the internal fat has to render down.  Pork loins, and tenderloins, do just fine.

 

[ZoomByU]

My first smoke/cook! Sure was moist. Brined for 6 hours, then honey mustard with Famous Dave's rub. Tasted darn good, but will use less rub next time. A bit strong on the outside! Cooked to 140 then seared on grill. I'm gonna like this!

 

[DivotMaker]

Very nice, Greg!

 

[ZoomByU]

Thanks Tony! Wife thinks I should always have supper ready for her when she gets home. Kinda like I think she should have something ready for me. Funny how that works! I may be able to work on that with this smoker if I'm not doing field/farm work. She said I should cook with the smoker more often so she doesn't have to. Hint, Hint!

 

[DivotMaker]

Greg, the beauty of Lazy Q is that you can load the smoker up, for a long cook, go work, and come back to a cooked meal!  It's that easy!

 

[SconnieQ]

Welcome from Wisconsin Greg! Looks like you had a successful first smoke. The loin looks nice and moist.

 

[Glock_21]

Welcome from Oklahoma.  Looks like you are off to a great start.

 

[NDKoze]

Welcome from ND Greg! It's good to have another Greg here even though you are missing a "g" at the end of your name.

You have found the right smoker and the right smoking forum. So, you're batting 2-2 right now.

 

[swthorpe]

Welcome from Delaware, Greg!  You will love your #2 ... I know I do!  Cheers

 

[Perkolater]

Welcome from East Texas Greg and great job on the pork loin.

 

[ibbones]

Welcome from South Texas!  Great looking pork you got there.

 

[drains]

Welcome from East Texas Greg! That's some mighty fine eats you cooked up there. Great pics too! Thanks

 

[Coyote]

Welcome from Alabama! You will love your #2 , l do mine!!!!,

 

[old sarge]

Welcome Greg from SE Arizona.

 

[Durangosmoker]

Welcome from the Hudson Valley. You will come to love your #2 - I know I do mine.  And pork loin is one of my absolute favorites to smoke; yours sure looked tasty. Have fun and Smoke On!