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post #1 of 15
Thread Starter 
I've been a member but haven't done much on the site. I would say I am a hair above newbie, maybe a shade. I am in upstate NY and just have a cheap basic "side smoker" Done a bunch of ribs, some fish and because of here, meatloaf, can't go back. I had a question...has anyone smoked or can anyone give me advice on smoking some tenderloins????
post #2 of 15
Welcome to SMF. Glad you joined us. Are you asking about pork or beef tenderloins?
post #3 of 15

Welcome, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

For Those of you New to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.
Click Here it's "FREE"... 5 Day eCourse

Everyone here enjoys seeing the Qview so be sure to post plenty of pics...

Large ones that us old people with bad eyes can see.

When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...

How to post Qview to Forum:

For Step By Step Instructions On Posting Qview Check Out This Tutorial

post #4 of 15
You talkin pork or beef on the tenderloin. Use the search function in pork and in beef and you will get tons of posts on how to cook these. Search is a great tool to find info you are looking for
Dont be afraid to ask..A bunch of people here that are passionate about smoking..
post #5 of 15
Thread Starter 
They are pork tenderloins
post #6 of 15
Welcome to the forum Grande's! You'll find a lot of different preferences on smoking a pork tenderloin. I like mine wrapped in bacon. biggrin.gif
post #7 of 15
First off welcome to SMF. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
Welcome To Your New Addiction
Now about your tender loin question. I'm with jeanie (cowgirl) I like mine wrapped in bacon so it help it not to dry out and it will give it alittle flavor because you know that everythign taste better with bacon.
post #8 of 15
Try this link. Go to the pork section and right hand top click search forum, type in Pork tenderLoin and read on..Hope this helps..Pork tenderloin is a little tough to cook on the smoker without drying out...Atleast it si for me

post #9 of 15
Thread Starter 
Wow spent a few minutes reading in the search and had 3 more responses...You guys rock. So it looks like they are nor tenderloins, but loins. Like I said, it has been just an awesome hobby to this point, but I have been asked to "cook" however I see fit, 4 pork LOINS (because they are over a pound a piece) the 4 loins are roughly 20 lbs a piece. I saw someone say to grill them to 145-150 and remove w/o a plateau. How do you guys feel about this, what would you recommend, I can accomodate the 4 on my smoker, but what do you all suggest?
post #10 of 15
I smoke mine to 145-150 internal temp. Pork Loin is best straight off the smoker.....Sometimes wrap in bacon and stuffing is good as well

You mentioned grill until 145-150, assume you mean to smoke. Two different methods here.

You should post this over in the pork section. You may get a little more help there.

Most Important with Pork Loin....INTERNAL TEMP....Dont go over. Use a good therm and smoke at about 230-245
post #11 of 15
Welcome to SMF glad you decided to join in. You may want to think about marinading the loins overnight then pin some bacon on them. Allegro or MoJo Chrillo would be good choices
post #12 of 15
Thread Starter 
I saw someone else say they use a gas grill with pork loin because of how easy it is to dry out. If I smoke it, which is what I really WANT to do....I'm drooling thinking about it, is there a rule of thumb on how long based on how thick, I will say with the loin, because it is heavy, but not thick like a roast would be, so hours to inches??? or some other rule of thumb?

Also, where do I go to go to the pork section?
post #13 of 15
Thread Starter 
So would a rub be a bad decesion for them?
post #14 of 15
Welcome to SMF. Glad that you finally made your Roll Call post.
post #15 of 15
welcome.........rub is good, i think scpatterson pretty much nailed it.
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