Fresh Pork on the Smoker!

[I make oil]

With this cold weather I figured I would put a Pork Roast on the Smoker. I injected it with a blend of Onions, Bell Pepper, Jalapenos, Garlic and Cajun Seasonings. Here are a few pics. Should eat good tonight!

[Jordan]

can ya send me dat address.... i hungry !!!!

[eman]

Looks like thats going to be some good pulled pork.
Just a little tip, Try running your probe wires down the exhaust vent.
That way they don't mess w/ the door gasket.

[adamsfence]

what kind of smoker is that......i been eyeballing the one at sam's and the stainless one at academy (cajun injector)

[eman]

what kind of smoker is that......i been eyeballing the one at sam's and the stainless one at academy (cajun injector)
Do your self a favor and get the MES 40" at sams The one w/the glass in the door

[I make oil]

Here is the finished product. It was very juicy. I think that is due to the way that I injected it and left it marinade all day and night before putting it on the smoker. There was none left it was devoured.

I bought my smoker at Acadamy in Houma. I like it and it does a good job for me. However if I was going to do it over I would get the Electric MES from Sams.

[DUCKGOGETTER]

Man that looks good

[Ray]

Looks good. But to me, nuttin tastes better than Pecan smoked Pork on a fired smoker.

I sometimes smoke 10 lbs. of leg quarters for an hour or so, then chunk them in a big gumbo.
Talk about guuuud.