New from Reno

Discussion in 'Roll Call' started by renogambler, Jul 9, 2016.

  1. I live in the Reno/Sparks area.I just got a Traeger and ready to grill and especially smoking. Tomorrow I will be smoking 4 2lb pork loins (boneless). Any tips would be great.
     
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    RenoGambler, welcome to SMF!  Glad you are here with the new Traeger toy and looking to put it to good use with the tenderloins.  Have fun and keep us posted how the inaugural smoke turned out.

    Use the search feature for "Pork Loins" or "Pork Tenderloins" and you'll get lots of ideas.  I just had a conversation about this the other day with a new member. 

    http://www.smokingmeatforums.com/t/249047/pork-tenderloin-will-be-my-first-use-of-electric-smoker

    Different smoker but it all works close to the same.

    Have fun!

    Ray 
     
  3. gearjammer

    gearjammer Master of the Pit

    Hello and[​IMG]  to you.

    Glad you are here.

    I'm a newbie to, so I don't have a lot of answers.

    I just stopped by to say hello.

    Have fun.

                    Ed
     
    Last edited: Jul 9, 2016
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Howdy!

    In order to not dry those loins out, pull them off the smoker when the internal temp of the meat hits 145. Rest a good 30 minutes before slicing. Since you have four season each on a bit differently. Peach or apricot glaze is good on pork. Put it on when your ten degrees away from being done.
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Last edited: Jul 10, 2016
  6. [​IMG]   Good morning and welcome to the forum, from another hot day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

    Gary
     

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