Not really sure what's "technically BBQ"... I'd say anything that's smoked as opposed to grilled is what I consider BBQ. You're not really rendering ribs, so it's not just about turning tough cuts tender. It's slow and low, and having that smoke infusion.
But yep, pork can be found cheap. That 5 pounds of pork loin was like $1.80 a pound. Pork really can shine when smoked, no matter what cut it is.
Overall pork is my go to meat to put in a smoker. If it's not really "BBQ" I don't really care
On another note...I had not used my offset for quite a while. My most recent smoke before the pork loin, was the the two butts I did in my UDS.
So, was a bit surprised when I opened up the reverse and found a ring of white mold growing around the inner body just below the food grate supports. Now, I never really clean the chamber out after a cook. The food grates are removed and cleaned, and the baffle plate under the grate is always covered with foil, which is removed the day after a cook.
So just figuring that the hot weather along with the length of time since my last cook, and the presence of fat from cooking meats provided the conditions for the mold to grow.
I sprayed it down with a mix of bleach and water, then power washed the interior out. When all looked good and smelled fine, I dried out the chamber with blown air, and recoated the rustier parts with a thin spray of canola oil.
Guess I just need to use the smoker more often.....