- Joined Apr 9, 2018
I will definitely give that a try then. Thanks a lot for your input!145* is the perfect temp for pork loin. Depending on how hot your smoker is you may want to pull it at 143. I smoke at 250 and find that the carryover brings it up to 145. If your smoking at 245 you may want to let it go to 142 or 143. Pull it and wrap it up tight in foil.
I just took a look at that Amazen Tube, looks like a really good idea! I got the chips that I have for free so I had to give them a try. Before I buy more stuff I think I'm going to experiment with blocking off some of my venting on the gas side. I wonder if I foiled off most of the louvers on the back of the grill if I'd have a better outcome... But I'll definitely keep those tubes in mind, 4 hours of smoke from one fill seems pretty remarkable, definitely worth a try. Thanks for all of your help!That loin looks fantastic from here.
I think if you want to get a better smoked flavor you should give the Amazen tube a try, and use their pellets. They are 100% hardwood of your choice, meaning that if you buy hickory then 100% of the pellets are made from hickory, no other hardwood fillers.
Nice job on the slicing, you have good knife skills!
And congrats on getting a spin on the carousel!
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