The Walden Effect: Farming, simple living, permaculture, and invention.

Smoking meat at home

Smoked pork loin

When my mother-in-law (Rose) told me she'd started smoking, I knew right away what she meant.  I begged her to take some photos of her home-smoked meat experiments, and her partner Jayne complied.  I'll let Jayne tell you about it in her own words.

Brinkmann Smoke N Grill

Rose did an overhaul on an old Brinkmann Smoke N Grill that Mac and Nancy had long, long ago tossed aside after deciding it wasn't for them.  After some elbow grease and a new paint job, Rose attacked all the other failings, not limited to, but, including:

Grill leg extendersProblem: Legs on the Smoker were so short you had to practically stand on your head to keep the fire going with the charcoal and wood chips.

Solution: Rose purchased 4 Tiki light stakes that slipped right onto the legs and elevated the whole smoker 8 inches

Smoked Pork Loin
Serves 4-8


  • How to smoke meat1 or 2 pork tenderloins (1.5-2 pounds each)
  • Dry rub with, garlic powder, salt & pepper, rosemary and thyme or your favorite spice mixture
  • Adequate wood (hickory for a stronger flavor, pecan, cherry or apple for something milder) chunks, or 2 cups of wood chips (in foil packet, if chips) & your charcoal.


  • Dry rub pork loin
Meat smoker
  • Smoke approximately 3 hours at 225, replacing charcoal (and adding new wood chips) once, or as needed, to maintain temperature.
Smoked meat temperature
  • When the meat reaches 150-160 degrees, take off smoker and wrap in foil for 5-10 minutes.
Smoked pork
  • Slice thinly and serve with favorite sauce on the side or with a chutney.
Thinly slice pork

It doesn't get any easier than smoking your favorite cut of meat and certainly the taste is well worth the effort.

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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.

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"When the meat reaches 150-160 degrees"

I assume you mean the center of the meat?

Comment by Shannon Sat Oct 15 23:46:34 2011
Yes, meat temperatures are always at the part of the meat most likely to be unheated, which would be the center in a big hunk of pork.
Comment by anna Sun Oct 16 11:14:44 2011
Looks good. A coworker smokes ribs and brisket fairly often. That's some good eating. He's even smoked some fish on occasion.
Comment by Fritz Mon Oct 17 08:11:59 2011
I think I'm going to have to try it out eventually. I do love the taste of smoked meat!
Comment by anna Mon Oct 17 11:56:56 2011

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