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#16
02-06-2009, 02:37 PM
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I place a couple of pork loins on the top shelf of the smoker and that basts them while they cook. Nothing like pork fat for basting.
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I don't know but I've been told it's hard to swim with the weight of gold. On the other hand I have heard it said it's just as hard with the weight of lead. 
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#17
02-06-2009, 04:48 PM
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I understand about mayo going bad...outside. But in an oven, smoker or grill? I don't baste the bird till after the skin starts to darken...just a little. I believe it helps keep the bird moist.
I'd like to do the pork on the top shelf but I got a char-grill bbq with a side smoker....no "verticle" room. I put a small pile of charcoal to one side of the grill with (wet mesquite, hickory or cherry wood) chunks on top. For extra smoke early on, I duplicate the same in the side smoker. After a few hours when the temp has reached 150* or so I just keep the main going..charcoal and wood chunks.
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"Pain is weakness leaving your body."
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