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About as green at this as they get....

post #1 of 2
Thread Starter 

Hi, I'm about as green as grass when it comes to smoking stuff. I did a batch of deer jerky in my Bradley 4 rack smoker and one small pork tenderloin. Jerky was good but the tenderloin left something to be desired....LOL!! I'm from Manitoba, Canada and the weather right now isn't conducive to keeping the temp up in the Bradley. -20 temps right now. For some odd reason the wife won't let me use the smoker in the basement where its warmer..... LOL!!

 

Any and all help is appreciated. I have a pork loin I'd like to try in the smoker but after the tenderloin episode I'm looking for some advice.....or the wife will be confining me to only making jerky in my smoker....

 

Looking forward to learning lots on here. :beercheer:

 

Tim

post #2 of 2

Welcome to the SMF Family!!!

 

Cook your loins and tenderloins to temp...gotta know when enough is enough, or you're left with dried-out pork. These cuts are lean muscle, so they're not very forgiving about being overcooked. In the states, USDA inspected pork can be cooked to a minimum internal temp of 145*F...if that much pink makes you a bit too squeemish, then, you can go up to 160-165*F and still have moist pork. 155*F is slightly pink and still very juicy.

 

I know what you mean about the Bradley...never used one but I know a guy who gave his away. He said 180*F chamber temp was a good day in the winter, and that was only if he set it up in his garage for shelter from the wind...that itty-bitty 600-watt heating element is a major handicap. One could easily make use of 1,200 watts to be able to get decent yard-bird smoking temps out of them. Hmm, have you considered adding an additional 600-800 watt heating element or a hot plate, wired and powered separately? It could be on continuously, allowing the OEM heater to take up the slack and level out the peaks and valleys of temp swings.

 

 

Eric

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