Nice cooler day out today. 77F and a perfect day to fire up the Smokefire. I eat a lot of pork tenderloin and decided to do kabobs instead of whole this week. I've done plenty of chicken souvlaki but never pork. Ran the pit temp at 275F for a bit and then up to 325F. Results are delicious but next time I'm going to work on some char at the end. I'm still learning this awesome machine. I was impressed that at 325F it still puts out a steady and healthy amount of TBS. Marinade was pretty simple 2 cups of olive oil, 1 cup lemon juice. 1/2 cup red wine vinegar, 3 oz of dehydrated minced onion, 3T minced garlic, 3T Greek oregano ,8t kosher salt and 2t MSG. I usually use fresh onion but needed to use this dehydrated onion up. The smell of this cooking was intoxicating. Served with some sour cream based tzatziki , a squeeze of lemon and some fresh chopped cilantro. Thanks for looking
