Two 10 lb. Pork Loins on Modified Traeger Texas Elite

smokinjimmy

Newbie

Original poster

Jul 14, 2012

8

14

Apple Valley, MN

• Oct 26, 2014

• #1

Here's few pictures from today's smoke on the Traeger.  I added a second shelf the other day and it works great.  I did two 16lb. briskets Friday night and they turned out perfect.  Followed it up with the pork loins today.  All went into the freezer whole for a holiday party in December ( easier to smoke on a nice weekend like we had rather than in the snow in December, living here in Minnesota :-) )  Also used my A-Maze-N tube smoker with Apple pellets and Oak in the hopper, both Old Hickory brand.  Thanks to Todd Johnson on the tube smoker!!

Porkloin 1.jpeg

• smokinjimmy
• Oct 26, 2014

Porkloin 2.jpeg

• smokinjimmy
• Oct 26, 2014

Porkloin 3.jpeg

• smokinjimmy
• Oct 26, 2014

Porkloin 4.jpeg

• smokinjimmy
• Oct 26, 2014

Porkloin 5.jpeg

• smokinjimmy
• Oct 26, 2014

Porkloin 6.jpeg

• smokinjimmy
• Oct 26, 2014

Porkloin 7.jpeg

• smokinjimmy
• Oct 26, 2014

 

bmudd14474

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Jun 1, 2008

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Florida

• Oct 26, 2014

• #2

Thats one heck of a way to fill the smoker.

Looks Great

 

dirtsailor2003

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Oct 4, 2012

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Bend Oregon

• Oct 26, 2014

• #3

Tasty looking loins!

I still struggle with the notion that a pellet smoker needs another pellet smoker to make smoke!

 

foamheart

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Apr 4, 2013

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South Louisiana, on the Mississippi River

• Oct 26, 2014

• #4

Thats just beautiful.

That says it all.

 

disco

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Oct 31, 2012

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Canadian Rockies

• Oct 26, 2014

• #5

Wonderful colour. Thanks for posting this.

Disco

 

so ms smoker

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Dec 20, 2010

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Gulfport, MS

• Oct 27, 2014

• #6

  Really nice color! What IT did you take them too?

    Mike

 

mike w

Smoking Fanatic

Oct 13, 2014

436

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Virginia

• Oct 27, 2014

• #7

Looks great! Was the additional shelf a DIY project? I want to add another layer to my lil tex to hang sausages. I like the tube smoker addition for a different smoke flavor

 

themule69

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Oct 7, 2012

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live north of fort smith arkansas between alma and

• Oct 27, 2014

• #8

Looks Great! Very nice color.

Happy smoken.

David

 

b-one

Legendary Pitmaster

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Aug 31, 2014

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Michigan

• Oct 27, 2014

• #9

Those loins look amazing! Not sure I could freeze it all!

 

smokinjimmy

Newbie

Original poster

Thread starter

Jul 14, 2012

8

14

Apple Valley, MN

• Oct 29, 2014

• #10

Dirtsailor,

Yes, it sounded strange to me too but the oak burns very clean with a light flavor. Adding the apple woood in the tube adds a nice rounded flavor to the pork loin or prok ribs.

So MS,

I took the internal temp to 160 and they came out very good.

Thanks for all the nice comments and information found on this site, I really appreciate it!!

 

smokinjimmy

Newbie

Original poster

Thread starter

Jul 14, 2012

8

14

Apple Valley, MN

• Oct 29, 2014

• #11

Mike,

Yes, the additional shelf was a DIY last Friday. I used 1 1/2" angle iron and cut it with a steel blade on my hand jigsaw. I had to notch it for the chimney on the right and temp probe on the left. I purchased a 16" x 25" grill grate at Menards and cut that so it fit. Do not cut to short as I did. My opening is 20" but the grate can slide sideways and fall down if you're not careful. I ended up wiring up the cut off end to the larger grate and now it fits well. Good luck on your mod, it's pretty easy.

I love the additional shelf, check out my other post where I did 2 x 16lb briskets on the Traeger Friday. That also worked out great.

 

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Reactions: mike w