I am smoking in my electric smoker for the first time. The temp is at 225 f for 7.5hrs. the loins are 2.5 lbs each. and I have the damper closed .the thermometer is in. am i doing some thing wrong?
Tenderloins take so little time to smoke, I usually just throw them on a hot grill instead. You can smoke them though. Take them to no more than 150 to 155º internal, then wrap in foil for 1/2 hour, slice and serve. You should have alittle pink in there still.I'm a new guy to smoking. I'm going to smoke a pork tenderloin today, about a pound in size and need some help. I have a regular charcoal grill that says it's a smoker and by using chunk Maple charcoal and some cherry chips, I believe it. Please tell me if this is the right way.
I'm going to put a rub on and wrap it in bacon. I have an external thermometer and plan on taking it out of the smoker when it reaches 165F. I'm going to try to keep the smoker temp about 225F.
Two hours smoke, two hours tightly wrapped and perhaps 1/2 hr unwrapped. Is this too long considering the small size? I also plan on a pan filled with a beer/honey mixture over the coals to provide steam to keep it moist. Does this sound right?
Any help will be much appreciated.
Old timer
What He said ^^^^^^Have you calibrated your therm? If not, you may not be smoking at the temp you need.; Factory therms are usually not accurate. Check the temp at grate/rack level to be sure.
Now you didn't light all the coals at once did you? Yeah, 150º is good, especially if you wrap in foil for 30 minutes, it will continue to cook.Thank you friends: when the manufacturer said this was a grill and smoker, he lied. Within ten minutes of lighting the charcoal, the temperature was rapidly going past 400F. What a revoltin' development! Just too much air getting in and there was no way to stop it. As it turned out, we enjoyed a perfectly grilled tenderloin. I used the internal meat temperature as a guide but I may have set it a bit high; 165F. Next time I'll go, as you suggested, 150-155F.
Told my bride I'd like a real smoker for my birthday, but she told me I'd already used up my birthday, next fathers' day and the next two
Christmases with this grill. We'll have to see...
Study up on the Minion method if you are using charcoal. It will allow the heat to build slowly. I also prefer chunks over chips, which just seem to burn up too fast.Yes, I did light all the coals at one time. (Duh...) I think what I'll do next time on this grill is light a small amount of coals and wrap up some soaked wood chips in a foil pkg and try to generate smoke that way.
By the way, I found a butcher here in Barrie Canada who is heavy duty into smoke. I bought a small used freezer from him for $25.00. Next time I go there, I'll ask if he has a second hand smoker for sale. He is a Prince of a guy and very helpful.
rcaf36