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Hello all: )

post #1 of 16
Thread Starter 

Hi new to this site  but must say looks great. I just got into cooking with a smoker .. have cooked for years and Im not bad, but cooking in a smoker is all new to me.. So hope I can get some tips, just got a new Brinkmen upright smoker 19 3/4 .

I did some mods and thay seem to be great get good heat and smoke. I would like to know if I can cook a Beef loin in this I have grilled them in the past ,but would love to do one in my new smoker. If someone knows a great way to cook one would be great.

 

Thanks.

post #2 of 16

Welcome to SMF - sounds like you will do well here

Looking forward to seeing your posts

post #3 of 16
Thread Starter 

oops Binkmann... sory to much wine

post #4 of 16

Welcome to SMF! Yes you can smoke a beef loin. Type beef loin in the search box & a bunch of threads will come up. Good luck & let us know how it turns out, with Q-view of course.

post #5 of 16

welcome44.gif

 


 

Welcome to SMF, Glad to have you with us.
 

This is the place to learn, lots of good info and helpful friendly Members.
 

For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

Click Here it's "FREE" ... 5 Day eCourseE



Also for those of you new to smoking,  Get a good Probe Thermometer as we smoke by Temperature NOT TIME.



A good choice for a remote dual probe thermometer is the Maverick ET-732

post #6 of 16

welcome1.gifHave fun and Happy smoking

post #7 of 16

Welocme to SMF, glad you found us!

post #8 of 16

Hello Johnny, and welcome to the SMF. Keep reading the different forums, it'll help you with the learning curve. It's all good my friend.

post #9 of 16

Welcome Johnny66

post #10 of 16

Welcome johnny 66.

 IMHO a beef loin will benifit much more from a hot quick fire than from a low and slow smoke.

The tougher , fattier cuts of beef work better on a  low an slow smoke ,where the lean cuts can dry out on you pdq.

 Once you get this smoking thing down a bit  ( learn the 40°-140° rule)  you may try taking a cold tenderloin and slicing it in medallions and hit it w/ cold smoke for a few hours and then straight to a hot skillet  for a quick sear to a nice med rare.

serve w/  a  peppercorn sauce over some garlic mashed potatoes.

 But i dont know nothing about cooking so that's just my humble opinion.  LOL 

 

post #11 of 16
Quote:
Originally Posted by eman View Post

Welcome johnny 66.

 IMHO a beef loin will benifit much more from a hot quick fire than from a low and slow smoke.

The tougher , fattier cuts of beef work better on a  low an slow smoke ,where the lean cuts can dry out on you pdq.

 Once you get this smoking thing down a bit  ( learn the 40°-140° rule)  you may try taking a cold tenderloin and slicing it in medallions and hit it w/ cold smoke for a few hours and then straight to a hot skillet  for a quick sear to a nice med rare.

serve w/  a  peppercorn sauce over some garlic mashed potatoes.

 But i dont know nothing about cooking so that's just my humble opinion.  LOL 

 



Some excellent advice there, just another reason to pay attention to these guys. welcome1.gif

 

post #12 of 16

Welcome to the SMF....you'll learn a lot here, I know I have. Used to use a ECB with decent results....just watch how hot it runs on you till you tame it. Now, I know smoking tenderloins runs contrary to most of the conventional wisdom but it can be done with good results. I've recently done one and it was delish....here's the link to the post.

http://www.smokingmeatforums.com/forum/thread/104241/smoked-beef-tenderloin-with-q-view . Good luck and happy smoking

post #13 of 16

icon_cool.gif

First off welcome Johnny to SMF. You'll like it here cause there are alot of really good folks that would just love to help you with anything to do with smoking. Now we like having new folks here to give a new prospective on some of the ways we do things around here. Now if you are really new then I would suggest that you sign up fir the 5-day E-course it free and it will give you the basics on smoking and a few recipes too. Here's a link to it:

http://www.smokingmeatforums.com/forum/list/127

then you will have a method to your newly found madness and believe me it will be a madness. Then when you start smoking things you will have to learn how to post the pictures / Qview 

here. So here's a link to a tutorial on how to post your Qview so we can see what your doing.

 http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf

Now the next thing you have to do is run out and get something to smoke. Then just smoke it and if you have any questions just post  them here and we will answer all your questions that you might have. Oh yea there's no stupid questions we were all there in the beginning and we just really like to help others enjoy the fabulous smoked foods that we do. So again

 

Welcome to Your New Addiction 

Go GATORS  

post #14 of 16
Thread Starter 

Thanks for the nice welcome guys ,and all the tips cant wait to start smoken.

post #15 of 16

welcome1.gif

 

post #16 of 16

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.

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