Pictures of my smoker setup and a couple questions

Discussion in 'Roll Call' started by spangler2k3, Dec 1, 2011.

  1. For those that i talked with earlier here is the picture of the "wind breaker" that i made at work... as i stated before for those who do not know, its going in a shed that has no doors.. so it will have a roof over it and 2 sides but no roof... so i made a 3 sheet surround out of luan.

    Open space will be against the back of the shed..

    [​IMG]

    front panel can slid open so i i can see the temp on the lid, and the side panel will slid open so i can adjust the temp.

    [​IMG]

    Now the question i have is pretty simple.. i've heard some different temp ranges but maybe i can get a couple different ones from you all.. Im using an electric smoker and im asking what temp i should be smoking a pork tenderloin (1.75 lbs)...i am thinking of heating the smoker to about 220-250 and  i plan on pulling it at 160-170 degrees (i have a digital thermometer) i have it in a wet peppercorn rub right now.. i know the outside might be a bit leathery but i know it will taste good inside.. your thoughts?

    thanks again and im glad to be a part of your site!
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    220 -250 is a good temp for the smoker, but I would pull the tenderloin out at 140, & let it rest on the counter wrapped in foil until it hits 145, then slice it up. If you take it to 160-170 it will be dry. Sorry I didn't get to this sooner.
     
  3. no i appreciate the help.. thats what were all here for right?

    I am starting the smoker now. letting it heat up to somewhere around 225... and ill put the probe in the tenderloin and throw it in around 830 so its ready for lunch time to ....

    ill take pics of a before and after
     
  4. sunman76

    sunman76 Master of the Pit

    Looks like Al got you covered good luck!
     
  5. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    [​IMG]  glad to have you here .

    like Al said , pull at 140 and let it rest
     
  6. sqwib

    sqwib Smoking Guru OTBS Member

    Looks good to me.

    [​IMG]
     
  7. rbranstner

    rbranstner Smoking Guru OTBS Member

    Looks like Al took care of you. Make sure you post some pictures of that loin. I bet it's going to be good. That wind break is going to help a lot on those windy days.
     
    Last edited: Dec 2, 2011
  8. Heres the before picture

    [​IMG]
     
  9. Welcome to SMF and cant wait to see the finish product yum
     
  10. 119 degrees IT... sooooo close [​IMG]
     
  11. roller

    roller Smoking Guru SMF Premier Member

    It should be done by now ????  Welcome to SMF...Looks like your into it with a real nice piece of meat...
     
  12. well my smoker has been on med-hi since 10... temp gauge says 215.... and my thermometer says 121 IT at this moment
     
  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds like everything is going well!
     
  14. letting it rest in foil as we speak...

    [​IMG]
     
  15. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Perfect, I bet it's gonna be good!
     
  16. Finished... Most juicy piece of pork i've ever done... Wife gave me the stamp of approval and it's all gone already...

    thanks for your help everyone

    [​IMG]
     
  17. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Awesome buddy!
     
  18. flash

    flash Smoking Guru OTBS Member


    Personal, I would not do tenderloins on the smoker. Really is not necessary as they are so tender to begin with. Use a hot grill and remove them at 140 to 145º and wrap them in foil for a 1/2 hour to 45 minutes.

    Loins I would do on the smoker.
     
    Last edited: Dec 2, 2011
  19. flash

    flash Smoking Guru OTBS Member


     Yeah, do not trust the temp gauge on that smoker. Mine was off by -65º
     

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