- Joined Mar 16, 2011
this past week i made up my mind i was going to figure out the how-to's of smoking. i had failed miserably with some pork steaks and almost got discouraged. I have been used to putting charcoal in the grill and then just cooking meat not knowing that smoking meat is totally different. I got some Royal oak lump charcoal and still use matchlight with itbut more RO than anything. what a difference that lump charcoal makes. Saturday we had church people coming over so i got three tenderloins. I seasoned them with montreal chicken seasoning, french dressing and wrapped 5 or 6 pieces of bacon around them. i used apple and hickory chips to smoke them. put them on the grill for about 2.5 hours and all i can say it was delicious. all i have left is pictures on my blackberry to savor the memory. You can look at it on my facebook page. it was really really good and i could have never done it without your help. Thanks and as soon as i learn how to post pictures on this site I will.