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.

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:

Problem: 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

Ingredients:

• 1 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.

Instructions:

• Dry rub pork loin

• Smoke approximately 3 hours at 225, replacing charcoal (and adding new wood chips) once, or as needed, to maintain temperature.

• When the meat reaches 150-160 degrees, take off smoker and wrap in foil for 5-10 minutes.

• Slice thinly and serve with favorite sauce on the side or with a chutney.

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