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post #1 of 10
Thread Starter 

My name is Frank Diamont, and I bet nobody would have ever guessed from my salutation that I was from the lone star state of Texas (East Texas that is). .


I discovered this web site about a month ago and I can't seem to put my computer down long enough to get any smoking done. I have been grilling and smoking various foods for 30 years or more, but have learned more about the various subjects relating to ourdoor cooking in the last month than I had collected in the previous 30 years.


I presently have a sausage maker electric smoker, a propane grill and a great outdoors standup propane smoker.


I am looking forward to getting involved from time to time with your forum. I can readily see that I am in the company of some genuine experts on the subjects of curing, smoking and grilling.


Question: I am just finishing up the curing of a couple of pork tenderloins and wish to smoke them, but my AMZNP has a little problem staying lit in my upright smoker, so I am going to cold smoke them and then ramp up the heat to around 220 until they are done. My question is how long should I applly the smoke to them before cooking?


Thanks, I am looking forward to this journey,



post #2 of 10

Welcome to SMF Frank...welcome1.gif

post #3 of 10

Hello Frank and welcome to SMF! I'm sure someone will be along that can answer your question. I've never cured and cold smoked pork tenderloins, I've done the larger loins for Canadian Bacon but always a hot smoke. Someone should be a long shortly and give you an answer.

post #4 of 10

Tender loins take on smoke pretty quick being that they are so small. That being said, the answer you seek depends on some varibles. What type of wood / pellets you are burning? How strong do you like the smoke flavor?  If it were me, i would cure then put in fridge on a rack overnight to dry then hit them w/ 4 hours of TBS for a light smoke flavor. If you want them more like bacon then go 8 hrs or more.

 Now for the real reason i commented. Where are you catching them SLABS at??? That's some nice sacalait!

post #5 of 10

Welcome Frank for your AMZNP need plenty of intake air in order to stay lit...



post #6 of 10
Thread Starter 

You are right, Roller. My sausage smoker does not seem to get enough air to keep the amznps going. But there is always more than one way to swat a fly.

post #7 of 10
Thread Starter 

Thanks, eman.   I think I will go with the 4 hour smoke using pitmaster's blend.  Don't want to get them too smoky. The slabs came from Lake Palestine. I have brushtops planted there and fill my freezer every summer from them. Talk about great tasting filets on the grill. Yum.

post #8 of 10

welcome1.gif to SMF . You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. 

post #9 of 10

Hello Frank and welcome1.gifto SMF 


post #10 of 10
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