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Need some help with where to put meat in smoker??

post #1 of 7
Thread Starter 

I am going to smoke a couple pork tenderloins and double smoke a ham and I'm not sure how to arrange it in my GS30D smoker. Tenderloins on top and ham under or the other way around? I'm new at this and any help is much appreciated.

post #2 of 7
I think i would go tenderloins under the ham so the fat helps keep them moist. If you don't want the ham taste on the tenderloins though, go the other way around.
post #3 of 7
Quote:
Originally Posted by CDN offroader View Post

I think i would go tenderloins under the ham so the fat helps keep them moist. If you don't want the ham taste on the tenderloins though, go the other way around.

 

Offroader has given you some good suggestions...Again, it is a matter of what you like and a matter of the taste you prefer.

 

Have fun with this...It's not rocket science!

 

Enjoy,  John

post #4 of 7

I checked the :rules:. I found that since it is your smoker and your meat you can go with whichever way you want and it will still be good.

Happy smoken.

David

post #5 of 7
Quote:
Originally Posted by themule69 View Post
 

I checked the :rules:. I found that since it is your smoker and your meat you can go with whichever way you want and it will still be good.

Happy smoken.

David

LOL!...LOL!

post #6 of 7
Thread Starter 
Started with the ham down low and will put the tenderloins above. I figured since the ham was going to take a lot longer I'd put it at the bottom with some of the fat I trimmed off in a foil pan with holes poked in it above the ham to baste it. Set up the mav733 and gonna let it cruise along at 200° for a couple hours before I put the tenderloins in.
post #7 of 7
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