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First Smoked Meat

post #1 of 4
Thread Starter 
Bought a MasterBuilt dual fuel (propane/charcoal) and after making modifications (see below) I prepared my first ever smoked meat entree - Pork Tenderloin.

Modifications: Sealed both doors with oven door gasket kit I bought off Amazon. And I plugged the slats in the chip tray with foil. I combined seasoning the smoker with curing the gasket.

During that project I also experimented with how to maintain a constant temperature using the vents at the bottom and top. (Top all the way open, bottoms about 1/4 open.)

Injected 2 tenderloins, each weighing about 1.2 lbs each with apple juice. Applied an off-the-shelf pork rub. Let the meat sit for about 2 hours in fridge.

Lit off the smoker with mix of applewood and hickory. Stabilized temperature at 250 F.

Put 1\2 water 1/2 apple juice in water pan.

About 1.5 hrs later, with one tenderloin at 150 internal temp and the other at 160, I pulled them and wrapped them in foil for about 20 minutes before slicing.

I'm hooked. So is my wife.

Note: the MasterBuilt thermometer is not accurate. When it reads 300, the internal one reads 250.

Thanks to everyone on this forum for all the great tips.
post #2 of 4
Sounds like you had a great first smoke! Don't be afraid to show off your smokes and upload some Q-View (smoked food photos).
post #3 of 4
Congrats on a successful first smoke AND hooking your wife on it too! My wife shakes her head at me when I tell her I wanna heat up "Roxanne" (yes I named my smoker) but she's never complained about a single meal.
Oh and I love the avatar---Sylvester is a Classic. :-)
post #4 of 4

Hello and welcome from East Texas, sound like you are off to a good start, taking time to figure out your smoker. Be looking forward to seeing future post.

 

Gary S

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